- 1 large head of cauliflower, cut into small florets (see picture)
- 2 eggs or flaxseed eggs for vegan option
For the coating
- ¼ cup almond meal/ground almonds
- ¼ cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder/granules
- 1 teaspoon paprika powder
- 1 teaspoon coriander see powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
For the sweet and spicy red sauce
- 1 tablespoon olive oil
- 1 small clove of garlic, grated or finely diced
- 1 tablespoon tomato paste
- Juice of ½ lime
- 1 teaspoon honey/ agava
- Generous pinch of salt
- Generous pinch of chilli powder, flakes or some chopped fresh chilli
- Preheat the oven to 220 C / 430 F.
- Prepare the cauliflower and whisk the eggs in a bowl. Set aside. See pictures below.
- Combine the coating ingredients in a medium bowl. Mix well.
- Place a piece of non-stick parchment paper over a flat baking tray. You can also grease the tray with some coconut oil and use it without the parchment paper.
- Dip each cauliflower floret in the egg mixture, shake of the excess egg and then coat all over with the crumb mixture. I use one hand for dipping in the egg and the other hand for crumb coating. That way your hands won't get too sticky with the egg and coating mixture. Shake off the coating slightly and place the finished florets evenly on the tray.
- Place the tray in the oven, middle shelf, and turn the heat down to 200 C / 400 F. Bake for 10 minutes, remove the tray and turn the florets over. Bake for 10-12 more minutes and they should be done.
- While the cauliflower bites are baking, prepare the red sauce. Combine all ingredients in a small pot and heat over medium-high heat. Once it comes to a boil, turn the heat down and stir for a minute, allowing the flavours to cook off together. Remove from heat and set aside.
- Transfer the cauliflower bites to a platter and drizzle with some of the sauce; or, serve the sauce on the side for dipping.