2 tablespoons almond milk (or dairy milk if you prefer)
1 cup almond flour
Salt and freshly ground black pepper
Olive oil or avocado oil cooking spray
For the whipped feta:
8 ounces feta
3 tablespoons olive oil
2 tablespoons tahini
½ lemon, juiced
Salt and freshly ground pepper, to taste
For the lemon herb topping:
¼ cup loosely packed mint
¼ cup loosely packed parsley
1 lemon, zested
Instructions
Preheat oven 425 degrees. Spray a baking sheet with an olive oil or avocado oil cooking spray.
Remove outer leaves from the cauliflower. Trim the bottom part of the core/stem a little shorter, but be sure to keep it intact. Cut cauliflower into slices about ¾ to 1 inch thick. The outer slices will fall apart into florets, but the middle slices will stay intact as slices (you will get 3-4 thick slices along with the floret pieces).
In a shallow bowl, whisk together egg and almond milk. In another shallow bowl, add almond flour and season with salt and pepper, to taste. Working in batches, dredge the cauliflower steaks and florets in the egg mixture, then in the almond flour mixture. Arrange on prepared baking sheet. Spray tops lightly with olive oil or avocado oil spray, then place in preheated oven. Bake for about 15 minutes, then flip cauliflower and bake for another 10-15 minutes, until tender and golden brown in spots.
Meanwhile, make the whipped feta and herb topping. In the bowl of a food processor, add feta, olive oil, tahini, and lemon juice. Pulse to combine and continue to mix until very smooth and creamy. Season with salt and pepper, to taste.
Finely chop parsley and mint. Stir in lemon zest.
To serve cauliflower, spread some of the whipped feta on the plate. Add cooked cauliflower, then top with the lemon herb topping.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/almond-crusted-cauliflower-with-whipped-feta/