Cauliflower popcorn is possibly the yummiest (and most fun!) way to eat cauliflower. No soggy business here! With its delightfully crispy coating, this dish is a hit with the entire family.
I’ve had many great reviews from readers who are loving my keto zucchini fries. That's why I had to share this cauliflower popcorn. It is a very similar recipe - only the vegetable is different!
These cauliflower bites are super crispy on the outside and so delicious.
The recipe works well as finger food, as an appetiser or as a side dish.
Below are the ingredients you'll need:
Cauliflower. We only need the florets. I like to keep both stalk and leaves, provided they are fresh and perky. You can either roast them in the oven or use them in soups.
Almond flour and flax meal. The secret of the crunchy gluten-free "breading" is the mix of flax meal and almond flour. Flax is amazing for sticking things together and turns wonderfully crisp in the oven. I found this out when I perfected my recipe for this Low Carb Granola.
Parmesan cheese. I mixed parmesan into the grain-free crumb mix because it adds extra flavor.
Egg. To bind the breading to the cauliflower florets.
Spices. I'm using garlic powder, salt and pepper.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Remove the leaves and stalk from the cauliflower and break into small florets.
2.) 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.
3.) Dip each cauliflower floret in egg, shake off the excess, then dip into the ‘breadcrumb’ mix.
4.) Place on the baking sheet and repeat until all the cauliflower is used up.
5.) Drizzle with olive oil and bake in the oven until crisp. Turn the florets half way through baking.
6.) Remove the cauliflower popcorn from the oven and allow let cool slightly to crisp up.
Dip 3 - 4 florets at a time into the egg and breading mix. This prevents too much clumping.
You can even split the crumb mixture into two lots. I found that by not putting the entire "breading" in the bowl at once, it really prevented clumping.
Instead of Italian seasoning (a mix of rosemary, marjoram, thyme, sage, oregano and basil), consider trying cajun seasoning, taco seasoning or the Middle Eastern spice mix za’atar.
Serve with my keto blender mayonnaise, tzatziki or sugar free sweet chilli sauce.
Yes. Set the air fryer temperature to 200 C / 400 F and arrange the cauliflower in a single layer. Cook for around 10 minutes or until crispy.
You'll probably need to do this in two batches.
Absolutely! You can use nutritional yeast instead. Add ⅓ - ½ cup to taste (aff link).
Store leftovers in the fridge for 1-2 days. Storing will cause the crust to lose its crispness. Reheat in the oven for a few minutes to crisp them up.
Of course! So they don’t clump together, freeze the cauliflower popcorn lined up on parchment paper. Once frozen, you can transfer it into a freezer bag. Bake straight from frozen for around 10-12 minutes until they have crisped up again.
Tried this recipe? Give it a star rating below!
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Crispy Cauliflower Popcornfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 large cauliflower leaves and stalk removed (650g of florets)
- ½ cup almond flour 50g
- ½ cup ground flaxseed 60g
- 1 cup grated parmesan cheese 90g
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon cracked black pepper
- Optional 2 teaspoon Italian seasoning
- 3 tablespoon extra virgin olive oil
- Preheat the oven to 425F / 220C electric or 400F / 200C 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 paper.
- 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.
- Dip each cauliflower floret in egg, shake off the excess, then dip into the ‘breadcrumb’ mix. Do in small batches of 3 - 4 florets at a time to prevent too much clumping.
- 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.
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Ever since a local restaurant started serving their version of crispy cauliflower, I have been craving it more and more! (I just needed bigger portions!) I'm so excited to try your recipe.
Could this be reheated in a microwave as I want a snack to eat at work?
Yes of course, although it will lose some crunch.
I normally am not a cauliflower fan and trying to expand my recipes repertoire. I was unsure, but this recipe has changed my mind. I actually enjoyed them (not words that I say about cauliflower)
That's so good to hear! Cauliflower can be a tricky one 😉
Scrumptious!!! You are a total genius and everything of yours that I have tried is absolutely the same!!! Delicious the first time trying!!! Thank you so much for sharing your skills with us!!!
Hi. Can I use a non nut flour eg coconut flour? I have a family member with a severe nut allergy. Thank you. 🙂
I would try using a mixture of sesame flour (you can just grind sesame seeds at home in a food processor) and coconut flour.
Glad yo ulike it! 🙂
I ran out of flaxseed, can I grind my chia seeds...
Yes, that would work too I think! I've used chia seeds in place of flax in my granolas before and it bakes up nice and crisp