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Discover the secret to crafting irresistible crack cauliflower bites with this gluten-free, paleo-friendly recipe. Pair them with a zesty red sauce for a delightful appetizer or side dish.
My journey with crack cauliflower began when I stumbled upon a recipe on the Delish website. Intrigued by the name, I decided to give it a try. However, upon closer inspection of the ingredients—panko breadcrumbs, white flour, brown sugar, and BBQ sauce—I knew I had to create a healthier version. And thus, my paleo crack cauliflower was born!
Apologies if the name offends anyone; I believe in adding a touch of humor to life, even in the realm of food! I often roast cauliflower alongside other veggies, and while I have a delicious recipe for roasted cauliflower bites in the Eat Drink Paleo Cookbook, this crack cauliflower takes things up a notch. I devoured an entire head of cauliflower by myself—I simply couldn’t resist. Hence, the name ‘crack cauliflower’ is justified.
This finger food is perfect for group gatherings (think Super Bowl, cocktail parties, picnics) or as a side dish with your favorite protein. I opted for a sweet and spicy red sauce to accompany it, but it would also be divine with a simple aioli dip. Enjoy it warm or cold—it’s delicious either way.
CAULIFLOWER BITES VARIATIONS
Egg-free version: Coat cauliflower florets in olive oil or avocado oil before lightly coating them in the crumb mixture.
Nut-free version: Swap almond meal/ground almonds for more tapioca flour and coconut flour, or consider using buckwheat or quinoa flour if they suit your dietary needs.
Serve with aioli: For a tasty aioli dip, mix a few tablespoons of mayonnaise with a grated clove of garlic, a splash of lemon juice, and some black pepper.
HOW TO MAKE MY CRACK CAULIFLOWER
The magic lies in the spiced coating, which can be prepared by mixing the ingredients in a large bowl. Consider making a larger batch to store for future use. While the egg is crucial for the coating to adhere, you can create an egg-free version by combining arrowroot or tapioca flour with almond milk to create a thin batter for dipping the cauliflower. This will help the coating stick to the cauliflower.
I prefer roasting the cauliflower for a fuss-free and healthier option, but you can also opt to shallow fry the pieces in a pan with some oil. However, that’s a bit too much effort for me!
Lastly, whip up the dipping sauce as instructed or whip together a quick aioli dip with mayonnaise, hot sauce, and garlic for an extra burst of flavor.
MORE HEALTHY CAULIFLOWER RECIPES
Cauliflower Egg Fried ‘Rice’
Cauliflower & Beetroot ‘Couscous’
Moroccan-Style Cauliflower Salad
Low-Carb Cauliflower Hash Browns
Find more cauliflower recipes here.
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Coated in a flavorful spiced mixture and roasted to crispy perfection, these crack cauliflower bites are both delicious and nutritious. Enjoy them with a fiery dipping sauce or a simple aioli.
For the sweet and spicy red sauce
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Preheat the oven to 220 C / 430 F.
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Prepare the cauliflower and whisk the eggs in a bowl. Set aside. See pictures below.
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Combine the coating ingredients in a medium bowl. Mix well.
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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.
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Dip each cauliflower floret in the egg mixture, shake off the excess egg, and then coat all over with the crumb mixture. Use one hand for dipping in the egg and the other for crumb coating to avoid sticky hands. Shake off the excess coating and place the finished florets evenly on the tray.
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Place the tray in the oven on the middle shelf and reduce the heat to 200 C / 400 F. Bake for 10 minutes, then remove the tray and flip the florets. Bake for an additional 10-12 minutes until done.
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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 reaches a boil, reduce the heat and simmer for a minute to meld the flavors. Remove from heat and set aside.
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Transfer the cauliflower bites to a platter and drizzle with some of the sauce, or serve the sauce on the side for dipping.
For a tasty aioli dip, simply mix a few tablespoons of mayonnaise with a grated clove of garlic, a splash of lemon juice, and some black pepper.
Calories: 165kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 805mg | Potassium: 578mg | Fiber: 5g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 82mg | Calcium: 65mg | Iron: 2mg