Fried Cauliflower

Prep: 10 mins / Cook: 15 mins / Total: 25 mins / Servings: 6

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (216g)  high smoke point oil (see recipe notes)191021600000
1 head (840g)  large cauliflower2101.33174521024
2 tbsp (14g)  coconut flour621.53.59603
1 1/2 cup (168g)  almond flour96084363618018
1 cup (100g)  parmesan cheese, finely grated43129384004
2 tsp (2g)  fresh oregano (thyme, rosemary, sage and/or marjoram), rough chop2.
4 each (12g)  garlic clove, minced16004004
1 large (50g)  egg7256.5.5000.5
salt, fresh cracked black pepper and chile flakes, to taste0000000
Per Serving:610.556.15g16.85g16.5g7.55g0g8.95g *


  1. Pre-heat your oil to a temperature between 325 and 350 degrees, in a wide skillet over medium-low heat.
  2. While the oil heats, in a bowl, dust your cauliflower florets with coconut flour. It will just create a very thin layer.
  3. In a seperate large and wide-mouthed bowl mix your almond meal, parmesan cheese, oregano, garlic, salt, pepper and optional chile flakes. (I actually used a large wide Tupperware with a lid) Remove half of the mixture and set aside.
  4. In third bowl, whisk together your egg with 2 tbsp. cold water. Add a little salt and pepper.
  5. Add your cauliflower to the eggs and mix well.
  6. To the best of your ability, spread the almond meal mixture evenly along the bottom of your large bowl or container.
  7. Evenly drop the florets around the almond meal mixture, so that they don't really touch one another.
  8. Dust the tops of the cauliflower with the remaining almond meal mixture.
  9. Shake the cauliflower. If you've got a lid, add the lid and shake shake shake, Senora. Otherwise, just get in there and make sure the nuggets are evenly coated. If all the dredge doesn't fully stick, you can literally just "squeeze" it on, by applying pressure with your palms.
  10. Once the nuggets are evenly coated, carefully drop them evenly into their own spots within the heated oil. At this point, you probably want to increase the temperature of the burner, as the cauliflower will drop the temperature of the oil. (be careful not to let the oil go much higher than 350 F, however).
  11. As one side turns golden brown, flip them to the other side. Continue frying and turning until they are cooked through and golden brown.
  12. Remove them from the oil with a slotted spoon and place on a towel to absorb any extra fat.
  13. Note: If you chose to do a deep fry, rather than a pan fry, as long as your oil never went above 350 F, you can strain it through a coffee filter and re-use one more time. BE CAREFUL not to burn yourself.
  14. Serve!