Coconut Cauliflower Bites

Sometimes we get those cravings… those “I need a bite of crispy on the outside, moist on the inside” cravings. I’ll be honest, this veggie-loving girl was having one of those moments last night. We may think that only a fried chicken nugget can satisfy this craving, but think again. Try this deliciously mouth-watering recipe to combat that fried tooth of yours! And nope, we don’t even fry the cauliflower, it’s all oven-baked.

What’s even better… using coconut and oats instead of breadcrumbs keeps this recipe gluten-free and adds in a little taste of the tropics for the summer months!

Coconut Cauliflower Bites

 

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ingredients

• 2 cups cauliflower florets

For the Batter

• 2 tbsp flaxseed meal
• 2 tbsp gluten-free flour of choice
• 5 tbsp water

For the Coating

• 1 cup unsweetened, shredded coconut
• ¾ cup oats
• 1 tsp sugar
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp cayenne pepper
• olive oil cooking spray

instructions

1. Preheat the oven to 375 degrees.
2. Combine the batter ingredients in a shallow bowl and let set.
3. Place the oats in a food process and process to the texture of breadcrumbs.
4. Combine all the coating ingredients in a shallow bowl.
5. Dip the cauliflower florets into the batter mixture first, then dip them into the coconut mixture, coating completely.
6. Place the florets on a slightly greased baking sheet and lightly spray the florets with the olive oil cooking spray.
7. Cook for approximately 10 minutes, then flip the florets and spray the opposite side with olive oil.
8. Cook for an additional 10 minutes.
9. Remove from the oven and serve with some raw ranch dressing or your favorite dip!

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