Ingredients
Scale
- 2 c. cauliflower florets
- For the “flax egg”:
- 2 Tbsp. flax seed meal
- 2 Tbsp. Cara’s All Purpose Blend
- 6 Tbsp. water
For the Coconut Coating:
- 1 c. unsweetened, shredded coconut
- 1/2 c. gluten-free breadcrumbs (or crushed gluten-free cereal)
- 1 tsp. granulated sugar
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
Instructions
- Heat 1/4 c. olive oil in a skillet over medium-high heat.
- In a shallow dish, mix together the coconut, breadcrumbs, and herbs. In another shallow bowl, mix the flaxseed meal, flour and water together. Allow to thicken up but not too much. Think a runnier pancake batter. Add a Tbsp of water until desired consistency.
- Dip the cauliflower florets into the flax egg mix first and then dip into the coconut mix, coating completely.
- Do a test run to make sure that the oil is hot enough: Place one coated cauliflower bite into the skillet and if it makes that sizzle noise, you are good to go. Brown on each side (takes about 2-3 minutes per side).
- Drain on a plate lined with a paper towel and season with salt immediately. Serve with sauce of ch
Notes
Serves 2
