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  • The base number of servings for this recipe is 4
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    Crispy Coconut Cauliflower with Lemon Rice

    Sweet and savory, these Crispy Coconut Cauliflower bites are paired with fragrant Lemon Rice for a quick meal that is full of flavor.


    Ingredients
    Crispy Coconut Cauliflower
    1/4
    cup
    ground flax seed
    1/3
    cup
    flour, all-purpose
    1/2
    cup
    plus 2 tablespoons vegetable stock
    1
    cup
    unsweetened coconut, shredded
    1/3
    cup
    breadcrumbs
    1
    teaspoon
    panela, shredded
    1/2
    teaspoon
    onion powder
    1/2
    teaspoon
    chile powder
    3
    tablespoons
    coconut oil
    1
    cauliflower, florets only
    Lemon Rice
    1
    cup
    rice, uncooked
    1
    lemon, juice and zest
    1
    teaspoon
    turmeric
    *
    salt to taste
    Directions
    Cook rice according to manufacturer’s directions. Fold in lemon juice, zest and turmeric. Season with salt to taste.
    Meanwhile, in a small bowl whisk ground flax, flour and vegetable stock.
    In another bowl whisk together coconut, breadcrumbs, panela, onion powder and chile powder.
    In a large sauté pan on medium heat melt coconut oil. In batches, dip florets into flax mixture, roll in coconut bread crumb mixture and shake off any excess. Fry florets, about 2 minutes per side and drain on paper towels. Repeat with remaining florets.
    Serve hot Crispy Coconut Cauliflower with a 1/3 cup of warm Lemon Rice.

    The base number of servings for this recipe is 4
    OK

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