Korean Spicy Cauliflower Bites – Keto-Friendly & Low Carb

Allergens

Eggs, Soy (Gluten-free option available)

Ingredients

• 1. 1 large head cauliflower, cut into florets 2. 1/2 cup almond flour 3. 2 large eggs 4. 1/4 cup sesame oil 5. 2 tablespoons gochujang (Korean red pepper paste) 6. 2 tablespoons soy sauce or tamari (gluten
• free if needed) 7. 1 tablespoon rice vinegar 8. 2 teaspoons minced garlic 9. 1 teaspoon grated ginger 10. 1/4 teaspoon black pepper 11. 1/4 cup chopped green onions, for garnish 12. 1/4 cup toasted sesame seeds, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together almond flour and eggs until well combined.
3. In another bowl, mix sesame oil, gochujang, soy sauce or tamari, rice vinegar, minced garlic, grated ginger, black pepper, and set aside.
4. Dip cauliflower florets in the egg mixture, then coat them with the spice mixture, making sure each piece is evenly coated. Place them on the prepared baking sheet, leaving some space between them.
5. Bake for 20 25 minutes or until golden brown and crispy, turning halfway through.
6. In a small bowl, mix chopped green onions and toasted sesame seeds.
7. Remove cauliflower bites from the oven, transfer to a serving plate, and sprinkle with the green onion and sesame seed mixture. Serve immediately.

Chef’s Insight

The combination of crispy cauliflower, savory spices, and umami flavors makes these Korean Spicy Cauliflower Bites a crowd-pleaser at any gathering.

Notes

This recipe is perfect for those following a keto or low-carb diet while still enjoying the flavors of Korean cuisine.