Crispy Cauliflower Popcorn
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!
Servings: 5
Calories: 329kcal
Ingredients
- 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.
The Italian seasoning is optional but I would highly recommend it, or use a mix of dried oregano and thyme.
For more spice, season with 1 teaspoon of cumin and 1 teaspoon of paprika.
Serve with my keto blender mayonnaise, easy guacamole or sugar free sweet chilli sauce.
Nutrition
Calories: 329kcal | Total Carbohydrates: 13.1g | Protein: 15.9g | Fat: 25.3g | Saturated Fat: 5.7g | Fiber: 7.1g | Sugar: 3.4g