Cauliflower Popcorn

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.

Ingredients

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.

Instructions

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.

Top tip

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.

Flavour Variations

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

Serve with my keto blender mayonnaise, tzatziki or sugar free sweet chilli sauce.

FAQ

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Recipe

Crispy Cauliflower Popcorn

Katrin Nürnberger

from Sugar Free Londoner

Have you heard of cauliflower popcorn? It's a way of making cauliflower florets taste super delicious. My gluten-free, low carb coating is incredibly crispy and seriously tasty, so you're in for a treat!

5 from 8 votes

Print Recipe Pin Recipe Rate

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine British

Servings 5

Calories 329 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

Video

Notes

Makes approximately 34 florets / 5 portions. 

Net carbs: 6g per serving.

For more of a spicy flavour you can replace the Italian seasoning with 1 teaspoon of cumin and 1 teaspoon 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: 329kcalTotal Carbohydrates: 13.1gProtein: 15.9gFat: 25.3gSaturated Fat: 5.7gFiber: 7.1gSugar: 3.4g

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