I love cauliflower and could eat it every day, so I love finding new ways to cook it. Here, I used some new ingredients I just love – Otto’s Naturals cassava flour and Jeff Nathan Creations Panko – to bread and bake some delightful cauliflower florets. And while I’m not a gluten-free eater 24/7, I enjoy variety of different types of foods.

If you don’t know about cassava flour, it comes from yuca root, a root vegetable, and is nut-, dairy-, grain- and gluten-free and perfect for our paleo friends, too. Plus, it’s low in fat and calories. I find you can pretty much use it 1:1 when you would use all-purpose flours.

How to make some rocking cauliflower…

8 large cauliflower florets, cleaned and left very damp

⅔ cup Jeff Nathan Creations gluten-free panko

⅔ cup Otto’s Naturals Cassava Flour

2 eggs

1 tablespoon water

1 teaspoon Tabasco

¼ teaspoon turmeric

¼ teaspoon crushed red pepper flakes

½ teaspoon salt

about ⅛ teaspoon paprika (plus a few more shakes)

For dipping sauce (if you want it):

2 tablespoons mayonnaise

¼ teaspoon Tabasco

squeeze of lemon

For the cauliflower:

Preheat oven to 425°F. Prepare a baking sheet by lining it with aluminum foil.

Place each of the following in separate, shallow bowls: panko, flour and eggs. Whip eggs, then add water, 1 teaspoon Tabasco, turmeric and red pepper flakes.

Roll each floret of damp cauliflower in flour (add more water to each floret if flour isn’t sticking), then coat well with egg mixture, then roll in panko flakes. Place florets on foil lined baking sheet. Shake salt and paprika over each piece. Bake for about 8 minutes; remove from oven, turn florets, bake about 4 more minutes.

Remove from oven. Wait a few minutes so it’s not piping hot. Enjoy…and if you want sauce keep reading!

For the sauce: 

Simply mix mayonnaise, Tabasco and lemon juice. Top with a few shakes of paprika. Dip away!