Keto Cauliflower Cutlet

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Steam or boil the cauliflower florets until they are tender. Drain well and pat them dry using paper towels. You want to remove excess moisture to ensure crispy cutlets.
In a bowl, beat the eggs and set them aside.
In another bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create the breading mixture.
Dip each cauliflower floret into the beaten eggs, allowing excess to drip off, and then coat them in the almond flour mixture. Press the mixture onto the cauliflower to ensure even coating.
Place the coated cauliflower florets on the prepared baking sheet. Leave some space between them to allow for even baking.
Lightly drizzle or spray the cauliflower florets with cooking oil to help them crisp up in the oven.
Bake in the preheated oven for about 20-25 minutes, or until the cutlets are golden brown and crispy.
Once baked, remove from the oven and let the cutlets cool slightly before serving.
Serve your Keto Cauliflower Cutlets with your favorite dipping sauce, a side salad, or keto-friendly coleslaw.