INGREDIENTS – 1 head Cauliflower – 3 large Eggs – 3/4 cup Shredded Coconut – 1/4 cup Panko Breadcrumbs – 1 tsp Garlic Powder – 2 tbsp Parsley – 1/2 tsp Salt & Pepper – 1/2 cup Mayonnaise – 1 tbsp Sriracha Sauce – 1 tbsp Ketchup
Thse are little bites of happiness. The inside of the cauliflower is soft and creamy but the exterior is crispy and slightly sweet and salty. Healthier because they are baked and not fried. Easy to share as an appetizer.
Slice up your cauliflower into small florets. this can be easily prepped in advance.
ADD THE COCONUT MIXTURE INTO A ZIPLOC BAG.
BEAT YOUR EGGS TO MAKE AN EGG WASH. THEN DUNK THE CAULIFLOWER FLORETS IN THE EGG, MOVE THEM TO THE ZIPLOC BAG AND SHAKE THE COCONUT MIXTURE AROUND THEM.
BAKE THE CAULIFLOWER ON A OIL COVERED BAKING SHEET.