Ingredients
Scale
- 1 medium cauliflower head, separated into florets
- 1 cup ground almonds
- 1 teaspoon garlic seasoning
- 1 teaspoon onion seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon agave syrup
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine the ground almonds, garlic seasoning, onion seasoning, smoked paprika, sea salt, and black pepper, stirring until thoroughly blended.
- In a separate bowl, beat the eggs until they are frothy and well mixed.
- Take each cauliflower floret and dip it into the egg mixture, allowing any excess to drip off. Then, roll it in the almond mixture, pressing lightly to ensure the coating sticks. Arrange the coated florets on the prepared baking sheet.
- Drizzle the extra virgin olive oil over the florets, ensuring they are evenly coated. Bake in the preheated oven for 25-30 minutes, turning them halfway through to achieve a uniform golden-brown color and crispiness.
- While the cauliflower is roasting, prepare the zesty cilantro-lime dip by combining the plain yogurt, chopped cilantro, lime juice, agave syrup, and sea salt in a small bowl. Stir until smooth and well combined.
- Once the cauliflower bites are finished baking, remove them from the oven and allow them to cool for a few minutes. Serve them warm alongside the zesty dip for a delightful snack or appetizer.
Notes
- For an extra kick, consider adding a dash of cayenne pepper to the almond coating.
- You can also swap the plain yogurt for a creamy sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 150mg