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Crispy Cauliflower Bites with Almond-Dijon Dipping Sauce

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SERVING SIZE:

4

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Almond- Dijon Dipping Sauce
1 tablespoon JUSTIN’S® Maple Almond Butter
1 tablespoon avocado oil mayo
1 1/2 teaspoons Dijon or whole grain mustard
1 teaspoon white miso
1-2 tablespoons water

Cauliflower Bites
1 egg
12 ounces cauliflower florets (about ½ a head)
1 cup almond flour
1 cup grated Parmesan cheese, plus 1 tablespoon for topping
¼ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
1 ½ cups avocado oil
Optional: fresh herbs, lemon zest, flakey sea salt

DIRECTIONS

  1. In a small bowl, mix all sauce ingredients together until smooth, and refrigerate until ready to serve.
  2. In a medium bowl, beat the egg and set aside.
  3. In another medium bowl, combine the almond flour, Parmesan, paprika, garlic powder, and salt.
  4. Dip each cauliflower floret into the egg then into the almond flour mixture making sure to evenly coat each side. Shake off the excess and place it on a plate.
  5. In a 10″ cast iron skillet, heat avocado oil over medium-high heat until it shimmers on top.
  6. Working in batches, carefully place the breaded florets in the oil in a single layer with space between them. Fry for about 2 minutes per side until golden brown. Transfer the fried florets to a cooling rack to drain excess oil, repeat with remaining florets.
  7. Place the cauliflower on a plate and sprinkle with the parmesan, lemon zest, and fresh herbs along with a pinch of salt and pepper. Serve with dipping sauce.

This Recipe Serves 4

INGREDIENTS

Almond- Dijon Dipping Sauce
1 tablespoon JUSTIN’S® Maple Almond Butter
1 tablespoon avocado oil mayo
1 1/2 teaspoons Dijon or whole grain mustard
1 teaspoon white miso
1-2 tablespoons water

Cauliflower Bites
1 egg
12 ounces cauliflower florets (about ½ a head)
1 cup almond flour
1 cup grated Parmesan cheese, plus 1 tablespoon for topping
¼ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
1 ½ cups avocado oil
Optional: fresh herbs, lemon zest, flakey sea salt

DIRECTIONS
  1. In a small bowl, mix all sauce ingredients together until smooth, and refrigerate until ready to serve.
  2. In a medium bowl, beat the egg and set aside.
  3. In another medium bowl, combine the almond flour, Parmesan, paprika, garlic powder, and salt.
  4. Dip each cauliflower floret into the egg then into the almond flour mixture making sure to evenly coat each side. Shake off the excess and place it on a plate.
  5. In a 10″ cast iron skillet, heat avocado oil over medium-high heat until it shimmers on top.
  6. Working in batches, carefully place the breaded florets in the oil in a single layer with space between them. Fry for about 2 minutes per side until golden brown. Transfer the fried florets to a cooling rack to drain excess oil, repeat with remaining florets.
  7. Place the cauliflower on a plate and sprinkle with the parmesan, lemon zest, and fresh herbs along with a pinch of salt and pepper. Serve with dipping sauce.

This Recipe Serves 4

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