Keto Buffalo Cauliflower
Discover the ultimate keto snack with our Buffalo Cauliflower recipe! This mouthwatering dish features perfectly crispy cauliflower florets coated in a savory blend of low-carb seasonings and dipped in a spicy buffalo sauce. Each bite delivers a satisfying crunch and a burst of bold flavor, making it an irresistible choice for those following a keto lifestyle. Whether you’re looking for a tasty appetizer or a flavorful snack, these buffalo cauliflower bites are sure to become a staple in your keto menu. Enjoy the perfect balance of heat and richness with every delicious bite
Keto Buffalo Cauliflower
Ingredients:
- 2 bags frozen cauliflower florets (thawed and drained)
- 1 cup Carbquik (or any low-carb baking mix)
- 1/4 cup grated Parmesan cheese
- Salt, pepper, garlic powder (to taste)
- 2 large eggs
- 2 tablespoons heavy cream
- 3/4 stick (6 tablespoons) unsalted butter
- 1/4 cup hot sauce (adjust based on heat preference)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Cauliflower:
- Begin by thawing and draining the cauliflower florets. For best results, use a salad spinner to remove excess moisture from the cauliflower. Ensure the florets are thoroughly dried; excess moisture can affect the coating and frying process.
- Prepare the Dry Coating:
- In a large bowl, combine 1 cup Carbquik, 1/4 cup grated Parmesan cheese, salt, pepper, and garlic powder to taste. Mix well to ensure the seasoning is evenly distributed.
- Prepare the Wet Coating:
- In a separate bowl, beat 2 large eggs with 2 tablespoons heavy cream until well combined. This mixture will help the dry coating adhere to the cauliflower.
- Coat the Cauliflower:
- Dip each cauliflower floret into the egg mixture, ensuring it’s fully coated.
- After coating with the egg mixture, transfer the floret to the dry coating mixture. Toss and press gently to ensure the cauliflower is evenly coated with the dry mix.
- Fry the Cauliflower:
- Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully add the coated cauliflower florets in batches, frying until they are golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove the florets and drain on a paper towel-lined plate.
- Prepare the Buffalo Sauce:
- In a small saucepan, melt 3/4 stick (6 tablespoons) of unsalted butter over medium heat.
- Once melted, add 1/4 cup hot sauce to the butter and stir until well combined. Adjust the amount of hot sauce based on your heat preference.
- Coat with Buffalo Sauce:
- Place the fried cauliflower florets in a large bowl.
- Pour the hot buffalo sauce over the cauliflower and toss gently to ensure all the florets are evenly coated with the sauce.
- Serve:
- Transfer the coated cauliflower to a serving dish. You can garnish with a sprinkle of extra Parmesan cheese or chopped fresh herbs if desired.
- Serve immediately while hot and crispy, with a side of ranch or blue cheese dressing if desired.
Tips:
- Crispier Texture: Ensure the cauliflower is thoroughly dried before coating to achieve a crispier texture.
- Sauce Variations: Feel free to adjust the amount of hot sauce or mix in a bit of honey for a touch of sweetness if it fits within your carb allowance.
- Baking Option: For a lower-fat option, you can bake the coated cauliflower. Preheat your oven to 425°F (220°C), place the coated florets on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through until crispy and golden brown.
Enjoy these keto buffalo cauliflower bites as a perfect appetizer or snack that’s both flavorful and satisfying!
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
