Keto Hawaiian Luau Cauliflower Bites With Coconut Lime Glaze

Allergens

Nuts (Coconut and Macadamia)

Ingredients

• 1 large head cauliflower, cut into florets
• 2 cups almond flour
• 2 eggs
• 1/2 cup unsweetened shredded coconut
• 1/4 cup fresh lime juice
• 1/4 cup coconut milk
• 1/4 cup coconut oil, melted
• 1/4 cup chopped macadamia nuts
• Salt and pepper, to taste
• Romaine lettuce leaves, for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, eggs, and salt and pepper. Mix well.
3. Dip cauliflower florets in the mixture, ensuring they are fully coated.
4. Arrange coated cauliflower on the prepared baking sheet, leaving some space between each piece. Bake for 25 minutes or until golden brown.
5. In a blender, combine shredded coconut, lime juice, coconut milk, and melted coconut oil. Blend until smooth.
6. Remove baked cauliflower from the oven and toss in the coconut lime glaze, then sprinkle with chopped macadamia nuts.
7. Serve on a bed of romaine lettuce leaves, garnishing with additional macadamia nuts and a lime wedge.

Chef’s Insight

The combination of coconut, lime, and macadamia nuts creates a tropical paradise in every bite. This dish is perfect for a keto-friendly Hawaiian Luau or as a party appetizer that everyone can enjoy!

Notes

This recipe is gluten-free, dairy-free, and suitable for a keto or low-carb diet.