Have you heard of cauliflower popcorn? It”s a way of making humble cauliflower florets taste super delicious. My gluten free, low carb coating is incredibly crispy and seriously tasty, so you’re in for a treat!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course
Appetizer, Side Dish, Snack
Cuisine
British
Servings
5
Calories
329 kcal
INGREDIENTS
1x
2x
3x
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1 large cauliflower leaves and stalk removed (650g of florets)
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1/2 cup almond flour 50g
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1/2 cup ground flaxseed 60g
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2 large eggs
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1/2 tsp garlic powder
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1/2 tsp salt or to taste
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1/4 tsp cracked black pepper
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Optional 2 tsp Italian seasoning
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3 tbsp extra virgin olive oil
INSTRUCTIONS
Preheat the oven to 425F / 220C / 200 fan.
Remove the leaves and stalk from the cauliflower and break into small florets (about 2 cm in diameter).
Line two baking trays with parchment.
Whisk the eggs with a fork and place in one shallow bowl. In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs or spices.
Place on the baking tray and repeat until all the cauliflower is used up. Drizzle with olive oil or generously spray. Bake for about 30 minutes until crisp, turning after 15 minutes, depending how big you cut your florets. The smaller the florets, the less time it may take.
Remove the cauliflower popcorn from the oven and allow to cool slightly to crisp up.
VIDEO
Makes approximately 34 florets.
Net carbs per portion (5 portions in total): 6g.
For more of a spicy flavour you can replace the Italian seasoning with 1 tsp of cumin and 1 tsp of paprika. The Italian seasoning is optional but I would highly recommend it, or use a mix of dried oregano and thyme.
Serve with my keto blender mayonnaise, tzatziki or sugar free sweet chilli sauce.
NUTRITION
Calories: 329kcal
Protein: 15.9g
Fat: 25.3g
Fiber: 7.1g
Sugar: 3.4g