Delicious crunchy 'popcorn' cauliflower covered in our new Medium heat Low Carb Crumb. These little bites are like delicious vegetarian nuggets. Perfect in a salad or as a snacking food dipped in aioli!
Know someone that would love this recipe? Share it!
- Yields 4 serves
1/2 large head cauliflower or 1 small 2 eggs 2 tbsp water Oil for shallow frying Salt and pepper to taste
Low Carb Crumb - Medium Spice AUD$ 7.95
Low Carb Crumb - Hot & Spicy AUD$ 7.95
Low Carb Crumb - Original AUD$ 7.95
2 tbsp water
Oil for shallow frying
Salt and pepper to taste
1Add the oil for frying into a saucepan and place it on a medium heat.
2In a small bowl, whisk together the egg and water to make the coating mixture which will help the crumb stick to the cauliflower.
3In a medium-size mixing bowl, add the Low Carb Crumb.
4Chop 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.
5Toss the cauliflower florets through the Low Carb Crumb making sure all sides are evenly covered.
6Test 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.
7Carefully place the cauliflower florets into the pan, making sure to quickly cover all sides with oil.
8Cook 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.
9Once they’re golden brown, transfer to a plate lined with paper towel to drain the excess oil.
10Plate up the spicy crumbed cauliflower with some salad greens, aioli or sauce of your choice, and a lemon wedge.
1if your cauliflower is larger you may need a little more crumb.