Cauliflower bites




30 minutes


10-12 Serving


  • 2 cups Morama almond flour
  • up of cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Almond butter filling

  • 1 tbsp ground flaxseed
  • 2 ½ tbsp water
  • 1oz (30 g) of finely chopped onion
  • 8 oz (240 g) finely chopped cauliflower
  • 4 oz (140 g) potato, peeled and sliced
  • 1 tbsp parsley, finely chopped
  • ½ cup Morama Chickpea Flour
  • 1 tsp salt
  • ¼ tsp paprika
  • Pepper to taste
  • ½ - ¾ cup Crunchy Breader Mix


  • Prepare a flaxseed egg by mixing the ground flaxseed with the water. Set aside.
  • Sauté onion in nonstick skillet over low-medium heat until lightly browned. Transfer to a bowl and set aside.
  • In the same skillet, sauté the cauliflower over low-medium heat. It should be slightly cooked and golden, but not too watery. Set aside.
  • In a large bowl, combine the flaxseed egg, combine the flaxseed egg, golden onion, cooked cauliflower, potato, parsley, chickpea flour, salt, paprika and pepper to taste.
  • Form 10-12 balls of the same size and arrange them on a piece of wax paper or silicone mat, lightly pressing each.
  • In a medium saucepan, heat up a little olive oil.
  • Roll each ball in the Crunchy Breader Mix to cover and place in the hot oil over medium heat. Fry to brown.
  • It is recommended to serve with ketchup or your favorite dipping sauce.