Indian Cauliflower Poppers

If you enjoy authentic Indian food (the kind made in India), these crunchy cauliflower poppers will delight you. 

NOTE: If you don't mind a higher-fat dish, these can be deep fried in coconut oil for even better results. 

2 cups cauliflower florets, cut into bite-sized pieces

¼ cup cornmeal

¼ cup garbanzo bean (chickpea) flour

3 tablespoons fresh lemon juice

2 tablespoons water

4 medium cloves garlic, minced or pressed

1 ½ teaspoons EACH: coriander powder and cumin powder

1 teaspoon ground turmeric

¾ teaspoon sea salt

¼ teaspoon baking soda

For pan-frying: 2 tablespoons coconut oil

1.  In a medium bowl, toss the cauliflower with all of the remaining ingredients (except for the oil). Stir well with a rubber spatula until thoroughly combined.

2. Place a large skillet or wok over medium-high heat and add the oil.

3. Once the oil is hot, add the cauliflower. Pan-fry, stirring occasionally, until the cauliflower is golden-browned on all sides. This will take about 5-7 minutes. Serve hot.

Serves 2; GF/SF/Blue (according to the health guidelines in my cookbooks and coaching programs)