I love cauliflower . . . and the good news is that it has a lot of health benefits; it is anti-inflammatory, is an antioxidant, has heart/digestive/and brain benefits, is good for detoxifying, and aids in weight loss.

The way that I cooked these crispy cauliflower bites creepily resembled chicken, but much tastier and much healthier. I’m thinking these will be good for football season this year, served with a bunch of different dips!

I served these tacos with my Creamy Lime Slaw and Avocado Dressing ❤

Ingredients

-1 Cup rolled oats

-2 teaspoons chili powder

-1 teaspoon pink himalayan salt

– 1 teaspoon paprika

-1/2 teaspoon cumin

-1/4 teaspoon garlic powder

-1/4 teaspoon turmeric

-1/8 teaspoon cayenne pepper

-1 1/4 Cup almond milk

-3/4 Cup brown rice flour – or any flour

-1 Tablespoon fresh lime juice

-1 small, or 1/2 large, head cauliflower, cut into bite sized florets

Directions

-Preheat the oven to 400°F. Line a large baking tray with parchment paper

-Add the rolled oats to a food processor. Pulse until a coarse meal forms – the texture should be similar to panko breadcrumbs. Transfer to a large bowl & add in the chili powder, salt, paprika, cumin, garlic powder, turmeric, & cayenne pepper

-In another large bowl, whisk together the almond milk, brown rice flour, & lime juice until smooth

-From left to right, line up the cauliflower florets, almond batter, oat crumbs, & baking tray. Place a handful of cauliflower florets into the almond milk batter, toss to coat. Shake off the excess batter, & transfer to the lined baking tray. Repeat with the remaining cauliflower

-Bake for 25 – 30 minutes, or until crisp & light golden, tossing halfway through baking. Remove from the oven & let cool slightly

XOXO