I first came across this crack cauliflower recipe on Delish website. As you can imagine, the name intrigued me enough to click on the link, and sure enough, it looked like you could get hooked on the cauliflower made in this way. But, with panko breadcrumbs, white flour, brown sugar and BBQ sauce in the ingredients, I’ve decided that I should make a healthier version of this dish. Enter my paleo crack cauliflower!
I often bake cauliflower with other veggies and I have a super yummy recipe for roasted cauliflower bites in the Eat Drink Paleo Cookbook, BUT, I have to admit that this recipe is definitely taking roasted cauliflower to the next level. I used a whole head of cauliflower AND I ate all of it…by myself. I couldn’t stop. So, yes, I can legitimately call this ‘crack cauliflower’.
This is a great dish to serve at group gatherings (Super Bowl, cocktail party, picnics) or to have it as a side dish with some protein. I prepared it with a sweet and spicy red sauce but it would be equally delicious with a simple aioli dip (a.k.a garlic and mayonnaise). You can serve it warm or cold, and I enjoyed both.
Egg-free version: Coat cauliflower florets in olive oil or avocado oil and then coat (lightly) in the crumb mixture.
Nut-free version: Replace almond meal/ground almonds with more tapioca flour and coconut flour, or even something like buckwheat or quinoa flour, if you include those in your cooking.
Serve with aioli: If you want to serve these cauliflower bites with aioli, simply combine a few tablespoons of mayonnaise with a grated clove of garlic, a little lemon juice and black pepper.
- 1 large head of cauliflower, cut into small florets (see picture)
- 2 eggs
- ¼ cup almond meal/ground almonds
- ¼ cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder/granules
- 1 teaspoon paprika powder
- 1 teaspoon coriander see powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small clove of garlic, grated or finely diced
- 1 tablespoon tomato paste
- Juice of ½ lime
- 1 teaspoon honey
- Generous pinch of salt
- Generous pinch of chilli powder, flakes or some chopped fresh chilli
- Preheat the oven to 220 C / 430 F.
- Prepare the cauliflower and whisk the eggs in a bowl. Set aside. See pictures below.
- Combine the coating ingredients in a medium bowl. Mix well.
- Place a piece of non-stick parchment paper over a flat baking tray. You can also grease the tray with some coconut oil and use it without the parchment paper.
- Dip each cauliflower floret in the egg mixture, shake of the excess egg and then coat all over with the crumb mixture. I use one hand for dipping in the egg and the other hand for crumb coating. That way your hands won't get too sticky with the egg and coating mixture. Shake off the coating slightly and place the finished florets evenly on the tray.
- Place the tray in the oven, middle shelf, and turn the heat down to 200 C / 400 F. Bake for 10 minutes, remove the tray and turn the florets over. Bake for 10-12 more minutes and they should be done.
- While the cauliflower bites are baking, prepare the red sauce. Combine all ingredients in a small pot and heat over medium-high heat. Once it comes to a boil, turn the heat down and stir for a minute, allowing the flavours to cook off together. Remove from heat and set aside.
- Transfer the cauliflower bites to a platter and drizzle with some of the sauce; or, serve the sauce on the side for dipping.