Crispy Coconut Cauliflower

• Produce

  • 2 cup Cauliflower florets
  • 1 tsp Onion powder
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 2 tbsp Flax seed meal
  • 1 tsp Granulated sugar
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, unsweetened

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, gluten free

• Liquids

  • 6 tbsp Water

• Other

  • 2 Tbsp. Cara's All Purpose Blend

Found on forkandbeans.com

Description

Ingredients

• 2 c. cauliflower florets
• For the flax egg:
• 2 Tbsp. flax seed meal
• 2 Tbsp. Caras All Purpose Blend
• 6 Tbsp. water
• 1 c. unsweetened, shredded coconut
• ½ c. gluten-free breadcrumbs (or crushed gluten-free cereal)
• 1 tsp. granulated sugar
• 1 tsp. onion powder
• ½ tsp. dried oregano
• ½ tsp. salt
• ¼ tsp. cayenne pepper

Directions

• Heat ¼ 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