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Crispy Low-Carb Cauliflower Bites

Salted and dried florets coated in an almond flour and Parmesan crust with baking powder for lift, roasted or air fried until they actually crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into 1.5-inch florets
  • 1/2 tsp salt for drawing water, plus 1/2 tsp for the coating
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp oil
  • 1/2 cup almond flour
  • 1/3 cup grated hard cheese
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper

Equipment

  • Oven or air fryer
  • Large bowl
  • Wire rack

Method
 

  1. Toss the florets with 1/2 tsp salt and rest on a towel 15 to 20 minutes, then pat very dry.
  2. Whisk the egg, water, and oil in a large bowl. Add the florets and toss to coat lightly.
  3. Combine the almond flour, cheese, baking powder, garlic powder, paprika, remaining salt, and pepper. Lift the florets from the egg, let them drip, and toss in the dry mix. Shake off loose crumbs.
  4. Oven: 425°F on a hot oiled rack or hot pan, 18 to 22 minutes, flipping once. Air fryer: 400°F, 12 to 15 minutes, shaking twice.

Notes

A thin, even coat crisps better than clumps — shake off the excess.
Coating falling off means the florets were wet; extend the salt-and-dry step and pat again.
Sauce lightly: toss with half the sauce, add more only if the crust stays crisp.