"Bite sized pieces of cauliflower, battered, bread crumbed, and baked to crispy perfection. Served drizzled with a fresh garlic parmesan sauce, and topped wirth fresh chives."
Crispy garlic parmesan cauliflower "wings"
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Prep time: 15mins
Cook time: 30mins
Recipe Card
ingredients
Cauli' wings
- 12 ounces cauliflower florets
- 1 cup plus more, if needed superfine almond flour
- 1 cup heavy cream
- 1 teaspoon onion powder, divided
- 2 teaspoons garlic powder, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 3 tablespoons grated parmesan
- 1 pinch each salt and pepper
Method
Cauli' wings
Step 1
Preheat oven to 400. In a large bowl, combine almond flour (AP or GF work fine too!) half of the onion & garlic powder, 1 teaspoon of salt, and 1/2 teaspoon pepper.
Step 2
Whisk in heavy cream (or whatever milk/alternative you'd like) and fold in cauliflower florets to coat.
Step 3
In a second bowl, combine parmesan, bread crumbs (I used pork panko to make this keto friendly, but use whatever you like!), remaining garlic and onion powder, with that pinch of salt and pepper.
Step 4
One at a time, dredge cauliflower through the breadcrumb mixture to coat. Place in a single layer on a baking sheet lined with foil or parchment.
Step 5
Bake for 15 minutes, then flip and bake 15 more until golden brown and crisp.
Step 6
Serve drizzled with sauce, and topped with fresh chives and flaky salt if desired.
ingredients
Garlic parmesan sauce
- 1/4 cup melted butter
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon each kosher salt and black pepper
- 1/4 cup grated fine parmesan
- 1 teaspoon lemon juice
Garlic parmesan sauce
Step 1
Whisk all ingredients together in a bowl. Taste and adjust to your own preference.
Step 2
Drizzle onto "wings" with a spoon, and/or serve alongside as a dip.