Low-Carb Golden Crumbed Cauliflower

by KetoDietApp.com

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Mix almond flour, coconut flour and spices, except turmeric, in a large bowl.

Step 2Beat eggs and turmeric powder in a separate bowl.

Step 3Dip each cauliflower floret into the egg mixture and then coat thoroughly with the seasoned crumb.

Step 4Place each crumbed floret onto a lined baking sheet. When all the cauliflower is crumbed, bake for about 20 minutes, or until browned.Turn the tray halfway through the cooking time.

Step 5To make the dip, place all ingredients into a mixer bowl and mix well until light and creamy. Serve the crumbed cauliflower with the Smokey Tomato Dip as a snack or as a side dish with your main meal.

Step 6You can store the crumbed cauliflower covered in the refrigerator for up to 3 days (coating will get soggy though). The dip can be stored covered in the refrigerator for up to 5 days.