Crispy Cauliflower Popcorn
User Reviews
5
Crispy Cauliflower Popcorn
Description
The Crispy Cauliflower Popcorn recipe uses large cauliflower florets coated in a seasoned blend of almond flour, ground flaxseed, Parmesan, garlic powder, salt, pepper, and optional Italian seasoning. Dipped first in beaten eggs, the florets develop a coating that crisps up nicely in the oven. Baking at around 400 to 425°F with a drizzle of olive oil results in golden, crunchy edges while keeping the cauliflower tender inside. The Parmesan adds a savory, cheesy flavor, while the optional herbs provide aromatic complexity. The method involves baking for about 30 minutes, turning halfway for even crispiness.
This dish makes about 34 florets, serving roughly five portions, and the net carbs remain low at about 6 grams per serving, appealing for low-carb diets. It can be served as a snack, appetizer, or side dish. The recipe suggests pairing it with dips like keto blender mayonnaise, guacamole, or sugar-free sweet chili sauce to balance the savory and nutty flavors and add creaminess or heat. The simple but flavorful coating and crisp texture make it a satisfying option for a vegetable-based snack or accompaniment.
The recipe notes that the Italian seasoning is optional but recommended; alternatively, oregano and thyme can be used, or cumin and paprika for a spiced variation. Preparation involves dipping the cauliflower in batches to avoid clumping, and careful baking ensures optimal crispness. Allowing the baked florets to cool slightly helps the coating firm up. The combination of almond flour and flaxseed contributes to a crunchy texture without traditional breadcrumbs.
Ingredients
- 1 cauliflower leaves and stalk removed (650g of florets, large
- ½ cup almond flour 50g
- ½ cup Flaxseed 60g, ground
- 1 cup Parmesan Cheese 90g, grated
- 2 egg large
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper cracked
- Italian seasoning optional; 2 teaspoon
- 3 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425F / 220C electric or 400F / 200C fan.
- Remove the leaves and stalk from the cauliflower and break into small florets (about 2 cm in diameter).
- Line two baking trays with parchment paper.
- Whisk the eggs with a fork and place in one shallow bowl. In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs or spices.
- Dip each cauliflower floret in egg, shake off the excess, then dip into the ‘breadcrumb’ mix. Do in small batches of 3 - 4 florets at a time to prevent too much clumping.
- Place on the baking tray and repeat until all the cauliflower is used up. Drizzle with olive oil or generously spray. Bake for about 30 minutes until crisp, turning after 15 minutes, depending how big you cut your florets. The smaller the florets, the less time it may take.
- Remove the cauliflower popcorn from the oven and allow to cool slightly to crisp up.
Notes
- Make sure to dip florets in egg wash in small batches to prevent coating clumping.
- Use Italian seasoning or a mix of dried oregano and thyme to enhance flavor.
- For a spicier version, add cumin and paprika to the coating mixture.
- Serve with keto mayonnaise, guacamole, or sugar-free sweet chili sauce for dipping.
- Allow the florets to cool slightly after baking to maintain their crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Total Carbohydrates | 13.1g | 4% |
| Protein | 15.9g | 32% |
| Fat | 25.3g | 39% |
| Saturated Fat | 5.7g | 29% |
| Fiber | 7.1g | 28% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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