Growing up my mom would make us fried cauliflower. She would dip it in egg, and Italian breadcrumbs…and then fry it. It was dreamy and delicious. I wanted to create a grain-free version of this with some yummy dipping sauces! These came out amazing! The kiddos devoured them as an after school snack. There are many ways they can be changed up.

I was just thinking these would be great coated in buffalo sauce, minus the Italian seasonings!  Play around with different variations. I will give you the recipe I did, but feel free to change it up to your preferences! At the end of this I will list variations.

It all starts with a big ole head of cauliflower!

I chopped it up into 1-2 inch pieces:

Then I used a pot with a steamer basket and cover. I steamed the cauliflower over med high heat until tender (approx 8-10 min)

I set the cauliflower aside to cool, and made the batter.

Ingredients for Italian fried:

2 eggs

sea salt and pepper to taste

1 TBS onion powder

1 TBS garlic powder

1 TBS dried parsley

1 TBS dried basil

1/2 cup of tapioca starch

1/2 cup of Tropical Traditions red virgin palm oil or unrefined coconut oil for frying

Directions:

Whisk the 2 eggs with some sea salt and pepper:

Mix the seasoning in with the tapioca starch:

Warm the oil for frying over med-high in a frying pan (notice palm oil is red, hence giving the cauliflower a red hue):

Next dip the pieces of cauliflower in the egg, and then dredge them in the tapioca mix:

Finally, fry the cauliflower in the oil flipping to brown on all sides:

Finished cauliflower:

Dipping sauces:

This Paleo Ranch dressing that I created over the summer:

I also used marinara sauce:

Happy Snacking!!!

Variations:

Instead of Italian, you could make Indian inspired fried cauliflower with turmeric and curry. You can also make “buffalo” style with red pepper and dip in buffalo sauce before serving! There are plenty of ways to play around with seasonings to put in the the tapioca!