Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 Servings
Who would have thought that cauliflower would taste this amazing with this Bang Bang Sauce? You are so in for a treat! These low-carb treats will surely make your day extra special. Try it now!
Ingredients:
cooking oil for frying
1 large Egg whisked
1/2 tablespoon parsley, finely chopped
1 tablespoon heavy cream
12 ounces of cauliflower, cut into bite-sized pieces (about 1/2 a large head of cauliflower)
BREADING
1 c finely grated Parmesan cheese use fresh and not shelf-stable kind
1 c superfine almond flour
BANG BANG SAUCE
1 tablespoon erythritol granular
1 teaspoon sriracha
1 tablespoon chili paste I used sambal
1 teaspoon lime juice1/4 c mayonnaise
Directions:
Add heavy cream and egg into a mixing bowl. Whisk until well blended.
Add cheese and almond flour into a mixing bowl. Whisk to combine.
Line the inside of a baking sheet with parchment paper. Spread a bit of the breading mixture to the bottom of the baking sheet.
Coat each cauliflower with the egg wash, shake off any excess, and coat with the breading. Place it on the prepared baking sheet and repeat the process with the rest of the ingredients.
Place a pot on the stove and turn the heat to about 350 degrees F. Add about 1 1/2 inches of oil and allow it to become hot.
Add the coated cauliflower in batches, then cook for a few minutes until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the cauliflower.
For the Sauce:
In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.
Drizzle the sauce on top of the fried cauliflowers, then toss to coat.
Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes:
Make sure to grate the Parmesan cheese, finely in your food processor.
Make sure to add heavy cream to the eggs.
Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 0.25of recipe, Calories: 433 kcal, carbohydrates: 11g, Protein: 13g, fat: 35g, saturated fat: 8g, Sodium: 546mg, fiber: 5g, sugar: 3g, net carbs: 6g
Ingredients
- cooking oil for frying
- 1 large Egg whisked
- 1/2 tablespoon parsley, finely chopped
- 1 tablespoon heavy cream
- 12 ounces of cauliflower, cut into bite-sized pieces (about 1/2 a large head of cauliflower)
- BREADING
- 1 c finely grated Parmesan cheese use fresh and not shelf-stable kind
- 1 c superfine almond flour
- BANG BANG SAUCE
- 1 tablespoon erythritol granular
- 1 teaspoon sriracha
- 1 tablespoon chili paste I used sambal
- 1 teaspoon lime juice1/4 c mayonnaise
Instructions
Add heavy cream and egg into a mixing bowl. Whisk until well blended.
Add cheese and almond flour into a mixing bowl. Whisk to combine.
Line the inside of a baking sheet with parchment paper. Spread a bit of the breading mixture to the bottom of the baking sheet.
Coat each cauliflower with the egg wash, shake off any excess, and coat with the breading. Place it on the prepared baking sheet and repeat the process with the rest of the ingredients.
Place a pot on the stove and turn the heat to about 350 degrees F. Add about 1 1/2 inches of oil and allow it to become hot.
Add the coated cauliflower in batches, then cook for a few minutes until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the cauliflower.
For the Sauce:
In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.
Drizzle the sauce on top of the fried cauliflowers, then toss to coat.
Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Notes
Make sure to grate the Parmesan cheese, finely in your food processor. Make sure to add heavy cream to the eggs. Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
