Directions

1. Add the oil for frying into a saucepan and place it on a medium heat.

2. In a small bowl, whisk together the egg and water to make the coating mixture which will help the crumb stick to the cauliflower.

3. In a medium-size mixing bowl, add the Low Carb Crumb.

4. Chop the raw cauliflower up into bite-sized florets, then coat it into the egg mixture. Shake off any excess mixture and then place it onto the Low Carb Crumb.

5. Toss the cauliflower florets through the Low Carb Crumb making sure all sides are evenly covered.

6. Test your oil is hot enough by adding in a tiny piece of cauliflower or crumb. If it floats and bubbles appear it’s ready to go, if it sinks and there are no bubbles, allow it to heat up more.

7. Carefully place the cauliflower florets into the pan, making sure to quickly cover all sides with oil.

8. Cook the cauliflower for about 30-60 second or until golden. This will vary depending on the temperature of your oil, so just keep an eye on it.

9. Once they’re golden brown, transfer to a plate lined with paper towel to drain the excess oil.

10. Plate up the spicy crumbed cauliflower with some salad greens, aioli or sauce of your choice, and a lemon wedge.