Description
Almond-Crusted Cauliflower with Cilantro-Lime Sauce delights your taste buds!
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- In another bowl, whisk the eggs until well beaten.
- Dip each cauliflower floret into the egg mixture, allowing excess to drip off, then coat with the almond flour mixture, pressing gently to adhere. Place the coated florets on the prepared baking sheet.
- Drizzle the olive oil over the cauliflower florets. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
- While the cauliflower is baking, prepare the cilantro-lime sauce. In a small bowl, mix together Greek yogurt, chopped cilantro, lime juice, honey, and salt until smooth.
- Once the cauliflower is done, remove from the oven and let cool slightly. Serve warm with the cilantro-lime sauce on the side for dipping.
Notes
- For added flavor, try adding a pinch of cayenne pepper to the almond flour mixture for a spicy kick.
- You can also substitute the Greek yogurt with sour cream for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Almond-Crusted Cauliflower, Cilantro-Lime Sauce, Vegetarian Recipe