Baked Shrimp Po' Boy Sliders on Cauliflower Buns

1.Preheat your oven to 400°F (200°C).

2.Prepare the cauliflower buns: Remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Transfer to a clean kitchen towel and squeeze out excess moisture.

3.In a large bowl, combine the riced cauliflower, 1/2 cup of almond flour, Italian seasoning, salt, and pepper. Mix well until a dough forms.

4.Divide the mixture into 8 equal portions and shape them into small buns, about 1/2 inch thick. Place them on a parchment-lined baking sheet.

5.Bake the cauliflower buns in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and firm.

6.While the buns are baking, prepare the shrimp: In a shallow bowl, combine the remaining almond flour, gluten-free breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

7.Dip each shrimp into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

8.Arrange the coated shrimp on another parchment-lined baking sheet. Drizzle with olive oil and bake in the oven for 10-12 minutes or until the shrimp are cooked through and golden brown.

9.In a small bowl, mix together the Dijon mustard and lemon juice to create a tangy sauce.

10.Once the cauliflower buns and shrimp are done baking, assemble the sliders: Spread a little of the mustard sauce on the bottom half of each bun.

11.Layer with shredded lettuce, sliced tomatoes, baked shrimp, pickles, and a sprinkle of fresh parsley. Top with the other half of the bun.

12.Serve immediately and enjoy your healthy Baked Shrimp Po' Boy Sliders!