Cauliflower in Keto Batter
2 servings
20 minutes
Keto-battered cauliflower is a gastronomic masterpiece that combines the lightness of vegetables with the rich creamy texture of cheese coating. This recipe is inspired by keto principles, where carbohydrates are minimized while flavor remains rich and layered. Tender cauliflower florets are coated in a batter made from almond flour, sour cream, and eggs, with grated parmesan adding zest and a crispy crust. Sumac and pepper blend add pleasant spiciness, while the combination of butter and olive oil creates a velvety texture and subtle aroma. The dish is perfect for those who want to enjoy healthy and delicious food without compromise. Served with mayonnaise that enhances the creamy depth of flavor, it is exquisite, simple, and impeccably balanced—making it a centerpiece for any table.
1
Wash the cauliflower, divide it into florets, and dry it on a paper towel. Add salt.
- Cauliflower: 320 g
- Sea salt: to taste
2
Crack an egg into a bowl.
- Chicken egg: 1 piece
3
Add sour cream and mustard.
- Sour cream: 1 tablespoon
- Mustard: 1 teaspoon
4
Then add almond flour.
- Almond flour: 1 teaspoon
5
Add grated cheese.
- Grated Parmesan cheese: 4 tablespoons
6
Season with spices and salt.
- Sumac: 1 teaspoon
- Mix of peppers: to taste
- Sea salt: to taste
7
Thoroughly mix the mixture.
8
Heat both types of oil in a pan.
- Butter: 1 piece
- Olive oil: 3 tablespoons
9
Generously coat each cauliflower floret with the mixture.
10
Once the cabbage is nicely browned, flip it over. Reduce the heat slightly and fry for another 5 minutes.
11
Spread mayonnaise on the dish, add cabbage, and serve.