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Crispy & Spicy Cauliflower

Published on July 13, 2022
Cook Time: 5 minutes
Serving Size: 4 servings
Ingredients
  • 1 head of cauliflower (4 cups)
  • 2 eggs
  • 2 tbsp almond flour
  • 1 tbsp chili powder
  • cooking oil (1-2 inches to fill the pan)
  • 2/3 tbsp fish sauce (I used soy sauce)
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped scallions or chives
Directions
  • In a large bowl, beat the eggs and toss in the cauliflower florets to coat well
  • Sprinkle the florets evenly with almond flour and chili powder
  • Fill a deep frying pan or wok with canola oil to a depth of 2 inches; heat to 350ºF (I used olive oil and only less than 1/4 of an inch in depth)
  • Fry the florets in batches for about 2 minutes each, placing them on paper towels to soak up excess oil. Transfer to a serving plate
  • To serve, drizzle cauliflower with fish sauce and lime juice and top with chopped scallions
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