notes: This recipe provides a beautiful and zesty side dish or appetizer for your next grain-free meal or gathering. If you don't have avocado oil handy, you can readily substitute olive oil instead.
1 large head of cauliflower
2 large eggs
1/4 cup whole milk
2 cups Wheat-Free Market All-Purpose Baking Mix
1/4 cup Italian seasonings
2 tablespoons turmeric
1/4 teaspoon black pepper
1-1/2 tablespoon coconut oil (melted)
1-1/2 tablespoon avocado oil
Pinch of salt
Preheat oven to 410 degrees.
Cut cauliflower into small florets and set aside. In a small bowl, whisk eggs and milk together. In a larger bowl, mix Wheat-Free Market All-Purpose Baking Mix with Italian seasonings, turmeric and black pepper. Aline the egg wash bowl, All-Purpose mix bowl and a large baking pan.
Fully coat each cauliflower floret in egg wash and then with the mix blend and place onto a baking pan. Repeat until all florets are “breaded”. In a measuring cup, combine coconut and avocado oils. Evenly pour oils over “breaded” cauliflower. Add a pinch of salt over the cauliflower and bake for 30min.