Spicy Korean Cauliflower Bites With Umami Almond Sauce – Keto-Friendly & Low Carb

Allergens

Tree nuts (almond)

Ingredients

• 1 medium head cauliflower, cut into bite
• sized florets
• 2 tbsp avocado oil
• Salt and black pepper, to taste
• 1/4 cup almond butter
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp Sriracha (optional)
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• Toasted sesame seeds for garnish
• Crushed almonds for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with avocado oil, salt, and black pepper. Arrange them on the prepared baking sheet in a single layer. Bake for 18 20 minutes, or until golden brown and tender, turning once halfway through.
3. While the cauliflower is baking, prepare the almond sauce by whisking together almond butter, coconut aminos, rice vinegar, Sriracha (optional), sesame oil, ginger, and garlic in a small bowl.
4. Remove cauliflower from oven and transfer to a serving dish. Drizzle with the almond sauce and garnish with green onions, sesame seeds, and crushed almonds.

Chef’s Insight

The combination of spicy Korean flavors and creamy almond sauce creates a delectable balance that complements the tender cauliflower.

Notes

The cauliflower should be tender but not mushy to achieve the perfect mouthfeel.