Yup, they are fried which naturally makes them a less healthy option but don’t let that stop you from making them for dinner tonight. These crispy coconut cauliflower bites are tasty and worth every burst of oil in your mouth. Sorry but a girl has gotta live and she needs herself some good home-cooked fried foods every once in awhile…
I try to be mindful of staying away from GMOs (I’m still learning it all), I keep my diet high in veggies, fruits, beans, nuts and seeds, I keep processed foods and animal products to a minimum, and I buy organic whenever I possibly can. BUT I just refuse to say no to fried foods (in moderation, of course). I’m sorry. I love French fries, chips, and anything fried too much to say no to forever. Does that mean that I make this every night? Of course not. Don’t be silly, silly.
If you refuse to fry your food, you can bake these at 375 degrees in your oven probably for 20 minutes. I haven’t tried it yet though so I cannot stand by the fact that it tastes as good as skillet frying them. Bake at your own risk. I say this tongue-in-cheek. I’m sure they are just as amazing. Click here for your choice of sauces. I tried the first option.
Be fancy and finely minced some fresh parsley and sprinkle it over your finger-licking fried coconut cauliflower. Place in plastic baskets lined with fun food-grade approved newspaper lining and a lemon wedge on the side. For those of you who live in southern California serve with a cold bottle of beer since we are currently experiencing this insanely summer-like weather in February.
- 2 c. cauliflower florets
- 2 Tbsp. flaxseed meal
- 2 Tbsp. gluten-free flour of choice
- 5 Tbsp. water
- 1 c. unsweetened, shredded coconut
- 1/2 c. gluten-free breadcrumbs (or crushed gluten-free cereal)
- 1 tsp. granulate sugar
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- Heat 1/4 c. olive oil in a skillet over medium-high heat.
- Once the flax "egg" has thickened, in a shallow dish, mix together the coconut, breadcrumbs, and herbs.
- Dip the cauliflower florets into the "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 choice.
- Serves 2