Crispy Oven Fried Cauliflower

1 head of cauliflower, cut into bitesize florets (about 6 cups / 600g)

5 slices sproutedgrain bread, toasted and cut into quarters

1 ½ cups unsweetened coconut flakes/shreds (115g)

¾ cup water (180ml)

½ cup whole wheat flour (75g)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper (about 10 turns)

Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a baking mat.

Prepare your cauliflower and place in a bowl.

Toast the bread and then cut each piece into quarters and add to your food processor, along

with the coconut. Process for about 30 seconds, until you have crumbs. Transfer to a small

bowl and set aside for now.

In another small bowl, whisk together the water, whole wheat flour, garlic powder, onion

powder, smoked paprika, salt and black pepper.

Place all three bowls in a line, starting with cauliflower and ending with the bread crumbs.

Place the baking sheets next to the bread crumbs.

Pick up one cauliflower floret at a time by the stem and dip it in the wet mixture. Allow any

excess liquid to drip off, then dip it in the bread crumb mixture and place on the baking sheet.

Continue until all florets have been breaded. This is tedious, but it’s worth it. Make it a

meditation and enjoy the process!

Bake for 15 minutes then move the top baking sheet to the bottom oven rack and the bottom

baking sheet to the top oven rack for even cooking.

Bake for an additional 8 minutes, until the breading is crispy and browned and the cauliflower is tender.

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