Bocados de coliflor italiana cetogénica

Ingredientes

• 1/2 head cauliflower (cut into florets (about 12 ounces))
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 1/2 cup avocado oil (for frying)
• 1 tablespoon grated fresh parmesan cheese (for topping, plant-based if desired, see notes)
• 1 tablespoon minced fresh herbs (for topping (we used a blend of rosemary, oregano, and parsley))
• 1 teaspoon lemon zest (for topping)
• Pinch of flaky sea salt
• 1 cup Bob’s Red Mill Super-Fine Almond Flour
• 1 cup grated fresh parmesan cheese (plant-based if desired, see notes)
• 1/4 teaspoon paprika
• 1/2 cup plain Greek yogurt (dairy-free if desired, see notes)
• 2 tablespoons minced fresh herbs (we used a blend of rosemary, oregano, and parsley)
• 1 clove garlic (minced)
• 1 teaspoon lemon zest

Preparación

1. 1

   --- Almond Milk Mix ---

2. 2

   In a medium-sized bowl, whisk together ¼ cup unsweetened almond milk, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and ¼ teaspoon salt.

3. 3

   --- Breading ---

4. 4

   Mix 1 cup Bob's Red Mill Super-Fine Almond Flour, 1 cup freshly grated Parmesan cheese, and ¼ teaspoon paprika in another medium-sized bowl or high-sided plate.

5. 5

   --- Frying the Cauliflower ---

6. 6

   Dip each cauliflower floret into the almond milk mixture.

7. 7

   Roll it in the almond flour mixture, ensuring each side is evenly coated. Shake off any excess and place the florets on a plate.

8. 8

   Heat about 1 ½ cup of avocado oil in a 10" or larger cast-iron skillet over medium-high heat until it shimmers on top.

9. 9

   Carefully add the breaded florets to the oil in a single layer.

10. 10

    Fry for about 2 minutes per side until golden brown.

11. 11

    Transfer the fried florets to a cooling rack placed over a sheet pan to drain any excess oil.

12. 12

    Repeat with the remaining florets.

13. 13

    --- Sauce ---

14. 14

    In a small bowl or jar, mix together ½ cup plain Greek yogurt, 2 tablespoons minced fresh herbs, 1 clove minced garlic, and 1 teaspoon lemon zest.