Throwing a dinner party? Want to impress your guests with a hip (and healthy) appetizer you might find in a trendy restaurant on the lower east side? Try our Paleo Crispy Cauliflower recipe! Your guests are going to be like, “Oh my God, so-and-so (insert your name) is so cool. They make the best food! I could eat these, like, all day!”
Yep. That’s what they’ll say. By making this Paleo Crispy Cauliflower recipe, all that popularity and praise could be yours…
Ok, but seriously. I’ve noticed a trend here in L.A. over the past few years, in the form of cauliflower appetizers. It’s about time a cruciferous vegetable made an appearance as the star of a hit appetizer! Besides being low in calories and offering an incredible amount of nutrients and a crap-ton of vitamin C, cauliflower (like many cruciferous vegetables), is loaded with glucosinolates. Glu-what? It’s all good. I also will pretend to say that entire word when I read it.
Glucosinolates are super popular among today’s scientists researching cancer risk and prevention, because of the anti-cancer effect they have demonstrated in lab tests. Scientists have pinpointed certain conditions within the body that cancer cells tend to flourish in (like high amounts of inflammation and high numbers of carcinogens). Glucosinolates counter these conditions by:
-Safeguarding DNA damage at the cellular level
-Possessing antiviral and antibacterial properties
-Activating healthy cell death (known as apoptosis)
-Helping to block tumor growth and tumor cell migration
Ergo, eating cauliflower is important for cancer prevention. Did you hear me?!? I said CANCER PREVENTION. Now you can serve your guests a trendy appetizer that’s also a born cancer-cell-fighter. You’re the bestest friend ever.
I got my cauliflower from the amazing grocery delivery service Milk and Eggs which is here in Los Angeles and Orange County! I love knowing that it comes from and supports local farms. You can find more information on Milk and Eggs Grocery Delivery Service HERE.
Specialty Equipment and Ingredients For This Recipe:
Paleo Crispy Cauliflower
- Coconut oil
- 1 small head or 1/2 large head cauliflower
- 2 eggs
- 2 Tablespoons unsweetened coconut milk
- Pinch sea salt
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Pinch black pepper
- 1/3 cup good quality mayonnaise
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Sirachi Hot Sauce
- 1 Tablespoon brown rice vinegar
- 1 Tablespoon maple syrup or agave
Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. Set aside.
In a medium size bowl, whisk together all the dry ingredients. In a separate smaller bowl, whisk together the wet ingredients.
Heat a large skillet (I prefer cast-iron) over medium-high heat with enough coconut oil to coat the bottom and about 1/4 inch up along the sides.
Using one hand, dredge each cauliflower floret in the egg mixture. Tap the coated floret a couple times against the side of the bowl to remove any excess egg, and then place in the center of your dry mixture. Using your other (dry) hand, carefully coat the floret with the dry mixture. The key to making this process as easy as possible, is to prevent excess egg mixture from getting into the dry mixture.
Place the battered cauliflower in the hot oil and allow to get crispy and golden. Turn after about 2 minutes on each side (I've found using tongs for this works best).
Carefully remove each cauliflower floret and place on the prepared baking sheet. Continue until all the cauliflower has been cooked. You might have to cook them in batches depending on the size of your skillet and the amount of cauliflower florets you have.
Place the baking sheet into the oven and bake for 15 – 20 minutes, or until florets are golden brown and pierceable with a fork. For added crispy-ness, option to broil for last 1 - 2 minutes.
For the dipping sauce:
Combine all of the ingredients together in a small mixing bowl using a whisk to remove any lumps. Taste for seasoning.