{"id":1856,"date":"2018-12-10T08:14:28","date_gmt":"2018-12-10T08:14:28","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=1856"},"modified":"2019-12-07T15:14:12","modified_gmt":"2019-12-07T15:14:12","slug":"15-keto-cauliflower-recipes-that-taste-so-good","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-keto-cauliflower-recipes-that-taste-so-good\/","title":{"rendered":"15 Keto Cauliflower Recipes That Taste So Good"},"content":{"rendered":"\n
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One of the best low carb ingredients out there is cauliflower. While it seems like a rather plain vegetable, when it is correctly prepared it can actually turn out to be quite amazing. Using cauliflower rice in recipes instead of regular rice can greatly reduce the carb and calorie count of the meal and they will still take delicious.<\/p>\n\n\n\n

There are some really great salad and casserole recipes that can be made using cauliflower. This vegetable really has all your nutrition needs covered when paired with the right ingredients. From using it to make a crust to combining it with other nutritious vegetables, cauliflower is really quite versatile. Here are 15 recipes that use cauliflower that you can easily create. All of the recipes are keto diet-friendly, so they are perfect if you are currently watching your carb intake.<\/p>\n\n\n\n

1.Bacon Bombs<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 cups of cauliflower mash
An egg
\u00bd cup of shredded cheese
Salt and pepper
8 slices of bacon, cut into half
Optional: sour cream with chives to use as a dip<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 375 degrees F. Combine the egg, cauliflower mash, cheese, egg, and salt and pepper to taste. Use your hands to form the mixture into a small ball. Wrap half of a slice of bacon around each of the balls. Secure the bacon around the ball with a toothpick.<\/p>\n\n\n\n

Place the bacon bombs onto a baking sheet that is lined with foil and a baking rack that is placed over the foil. Cook in the oven for 25 to 30 minutes or until bacon is cooked fully. Drain onto paper towels and then transfer to a serving platter. Serve hot with a dip made from sour cream and chives.<\/p>\n\n\n\n

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\"\"<\/figure>2. Pizza with Cauliflower Crust<\/h3>\n\n\n\n

What you need for the crust:<\/p>\n\n\n\n

1 and a half-pound of cauliflower florets
1 and a half cup of grated parmesan cheese
A large egg
\u00bd tbsp of Italian seasoning
\u00bd tsp of garlic powder
For the pizza:
Tomato or white sauce
Pizza toppings of your choice<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 400 degrees. Place some parchment paper onto a pizza peel if you are using a pizza stone or a pizza pan. Place the cauliflower florets into a food processor. Pulse until it looks like rice. In a pan on the stove, cook the cauliflower for around ten minutes.<\/p>\n\n\n\n

Cook until the cauliflower becomes extremely soft. In a large bowl, whisk the egg and then stir in the parmesan cheese. Stir in the garlic powder and the Italian seasoning. Stir the cauliflower into the egg and cheese mixture. Press the dough onto the parchment paper and transfer to a pizza stone or pan. Cook for about 20 minutes. Let sit for about five minutes and then add desired toppings. Bake for about ten minutes and serve.<\/p>\n\n\n\n

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\"\"<\/figure>3. Roasted Cauliflower with Bacon and Blue Cheese Sauce<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

Ahead of cauliflower, quartered
\u00bd cup of mayo
A cup of finely chopped blue cheese
\u00bd cup of bacon crumbles<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 350 degrees. Spray a baking sheet with some cooking spray. Put the quarters of cauliflower onto the baking sheet and then cook for about 30 minutes. Stir the blue cheese and the mayo together. After about 30 minutes the cauliflower should be a bit tender.<\/p>\n\n\n\n

Spread the blue cheese sauce over the cauliflower pieces. Sprinkle the bacon over it. Bake for about ten to fifteen minutes until the cheese sauce becomes golden. Remove from the oven and allow to cool. Chop the cauliflower into bite-sized pieces and serve. This is a great side dish for any low carb meal and can also be eaten as a snack during any time of the day.<\/p>\n\n\n\n

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\"\"<\/figure>4. Cauliflower Hash Browns<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

Ahead of cauliflower, shredded using a grater or a food processor
\u00bd of onion, shredded in a food processor or with a grater
2 tbsp of golden flaxseed meal
\u00bd of a tsp of garlic salt
A large egg
Egg whites from two large eggs<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Steam or microwave the riced cauliflower until it is tender. Set the cauliflower aside to cool. Whisk together the onion, flaxseed, salt, egg, and an egg white in a large bowl. When the riced cauliflower has been the cooled place it in a cheesecloth and squeeze out as much of the moisture as possible. Add the cauliflower to the bowl with the other ingredients.<\/p>\n\n\n\n

It should stick together, if it does not, add in another egg white. Heat an oiled skillet over medium-high heat. Drop the cauliflower mixture by tablespoonful into the skillet. Press down with a spatula to form patties. Fry for about two to four minutes on each side and serve.<\/p>\n\n\n\n

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\"\"<\/figure>5. Cauliflower Souffle<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of cauliflower
2 large eggs
2 tbsp of butter plus a tsp to grease
2 tbsp of heavy cream
2 oz of cream cheese
A cup of cheddar cheese, shredded
\u00bd cup of sour cream
\u00bd cup of asiago cheese
Salt and pepper
\u00bc cup of chopped chives
6 slices of bacon, cooked and crumbled<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Remove the green parts of the cauliflower and core it. Cut the cauliflower into chunks. Add the eggs, cream, butter, cream cheese, sour cream, cheddar, asiago, salt and pepper to a food processor. Process the ingredients until they are frothy and smooth. Add in the cauliflower and pulse until blended.<\/p>\n\n\n\n

Remove the blade and fold in the chives. Pour the mixture into a casserole dish that has been greased with butter. Add a cup of water to the pressure cooker and place in a trivet. Place the casserole dish onto the trivet. Cook on high pressure for 15 minutes. When cooked top with the cheese, chives, and bacon.<\/p>\n\n\n\n

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\"\"<\/figure>6. Mashed Turmeric Cauliflower<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A whole head of cauliflower with the greens removed
1 and a half cups of water
\u00bd tsp turmeric
\u00bd tsp pepper
\u00bc tsp of sea salt
Tbsp fresh butter
3 chives, chopped<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Add the water to your pressure cooker pot. Place the entire head of cauliflower into the steamer basket and place it in the pressure cooker. Lock on the lid and close the pressure valve. Steam the cauliflower for six minutes. When it is done, wait for two minutes and release the pressure from the cooker.<\/p>\n\n\n\n

Remove the cauliflower from the pot and place in a bowl or in a food processor. Mash or process the cauliflower until smooth. Add the salt, butter, turmeric, and pepper. Blend until a desired consistency is reached. Garnish the mashed cauliflower with a bunch of fresh chives. Serve while still hot. If you want the cauliflower more tender, steam it for longer.<\/p>\n\n\n\n

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\"\"<\/figure>7. Poblano Chicken Soup<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

\u00bd cup of navy beans that have soaked in hot water for an hour
A cup of diced onion
3 poblano peppers, diced
5 garlic cloves
A cup of diced cauliflower
1.5 pounds of chicken breast cut into large chunks
\u00bc cup of chopped cilantro
Tsp coriander
Tsp ground cumin
Salt
2.5 cups of water
To finish:
2 oz of cream cheese<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Put all of the ingredients except for the cream cheese into the instant pot. Cook on high pressure for fifteen minutes. Allow the pressure to release naturally for about ten minutes. Then release the pressure that remains. Take the chicken out of the pot with some tongs and use an immersion blender to puree the soup and the vegetables. Turn the pot onto saute. When the broth is bubbling and hot, put the cream cheese in. Use a whisk to blend the cream cheese. Shred the chicken and place back into the pot. Serve hot.<\/p>\n\n\n\n

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\"\"<\/figure>8. Buffalo Chicken Pie<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

1 and a half pounds of chicken breast, cooked and shredded
2 celery stalks, chopped
A clove of garlic, minced
A chopped carrot
Tbsp butter
2 tbsp cayenne pepper sauce<\/p>\n\n\n\n

For the sauce:<\/p>\n\n\n\n

\u00bd cup sour cream
1 and a half tbsp hot sauce
\u00bd tsp ground mustard
\u00bd tsp salt
Tbsp grated parmesan<\/p>\n\n\n\n

For the crust:<\/p>\n\n\n\n

2 cups riced cauliflower
2 eggs, beaten
2 and a half tbsp coconut flour
Tbsp cayenne pepper sauce
\u2153 cup grated swiss cheese
Salt and pepper<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 400 degrees and grease an 8 by 8 baking dish. In a skillet combine the butter, celery, garlic, and carrots. Saute on medium until veggies soften. Add the cooked chicken and 2 tbsp cayenne pepper sauce. Saute for about five minutes. Reduce heat and simmer for five minutes.<\/p>\n\n\n\n

Remove and let cool a bit. In a bowl mix all the sauce ingredients. Mix the chicken and veggies with the sauce. Spoon into a baking dish. Combine all the crust ingredients in a mixing bowl and mix thoroughly. Spread over chicken mixture. Bake for 30 minutes or until crust is browned. Top with cheese and serve.<\/p>\n\n\n\n

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\"\"<\/figure>9. Cauliflower Grilled Cheese Sandwiches<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of riced cauliflower, cooked
A beaten egg
1 and a half cups grated cheddar cheese
12 slices of mozzarella cheese
Sage, oregano, ground mustard seed, dried thyme, and pepper
Butter to grease
Fresh parsley for a garnish<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Strain the excess liquid from the cooked riced cauliflower. Combine the cauliflower with the beaten egg, half cup of grated cheese, and all of the spices. Mix the ingredients together well. In a greased baking sheet form the cauliflower mixture into the form of sliced bread.<\/p>\n\n\n\n

This recipe will make about four slices of \u201cbread\u201d that is about half an inch thick. Bake the slices in a preheated 350-degree oven for around ten minutes. In a skillet, melt the butter and lay a piece of the bread in the skillet. Cover with the mozzarella cheese and then another piece of the bread. Cook until cheese melts and bread is browned on both sides. Remove from pan, garnish with parsley and serve.<\/p>\n\n\n\n

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\"\"<\/figure>10. Cauliflower Rice and Roasted Vegetables<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of cauliflower
3 peppers, cut into slices
2 zucchini, sliced
A sliced aubergine
2 onions, chopped
A crushed clove of garlic
A red chili, diced
ground cumin
Roasted pistachios
A handful of parsley
Some mint
\u00bd cup yogurt, plain
2 tbsp tahini
A lemon<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 400 degrees. Cut the peppers, aubergine, and courgettes, save half the pepper to add to the cauliflower rice. Toss the vegetables in some olive oil and sprinkle with salt. Roast for about 50 minutes, turning halfway through. Dry roast the pistachios by adding them to a hot pan and toasting until browned. Mix the yogurt, tahini, and juice of half of a lemon together for the sauce. Quarter the cauliflower and remove the core.<\/p>\n\n\n\n

Grate in a food processor until riced. Heat a tbsp of olive oil in a pan and add the garlic, onion, red pepper, and the chili. Add in the cauliflower and cook for about five minutes. Add in the tbsp of cumin, the rest of the lemon juice, and the pistachios. Remove from heat and add the parsley and mint. Arrange on a platter and serve the vegetables over the cauliflower rice.<\/p>\n\n\n\n

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\"\"<\/figure>11. Cauliflower Mashed Potatoes<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of cauliflower
3 cloves minced garlic
3 tbsp butter
Tbsp coconut milk
Salt and pepper to taste
Tbsp of chopped chives<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Cut the cauliflower into quarters. Remove the core. Cut the cauliflower into florets. Cook the cauliflower. To cook on the stove, boil water with a dash of salt. Add in the cauliflower and simmer until soft. To cook in the microwave add the florets to a large bowl with 2 tbsp of water.<\/p>\n\n\n\n

Cover with plastic wrap and microwave on high for roughly ten minutes or until soft. Place the garlic, melted butter, and cream into a food processor or in a high powered blender. When the cauliflower is cooked, drain well and squeeze off any extra water. Add the florets to the food processor. Process until smooth. Add in salt and pepper to taste and puree once more. Stir in the chives. Serve with your main dish.<\/p>\n\n\n\n

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\"\"<\/figure>12. Cauliflower Cake<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

Head of cauliflower
A cup of grated parmesan
A red onion, cut into rings
8 beaten eggs
\u00bd tsp turmeric
\u00bd cup of coconut flour
\u00bd tsp of baking powder
3 tbsp of olive oil
1 Tsp Dijon mustard
2 tbsp of freshly chopped thyme
Salt and pepper to taste<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat oven to 400 degrees. Grease the bottom of a cake tin and line with parchment paper. Heat a tbsp of olive oil in a frying pan over medium heat. Add in the onion rings and cook until soft. Remove from the pan and set aside. Rice the cauliflower using a food processor.<\/p>\n\n\n\n

Place the cauliflower into the pan and cook for about 10 minutes. In a bowl, mix together the flour, turmeric, and baking powder. Add in the cauliflower rice, parmesan cheese, thyme, onion, and mustard. Add in the beaten eggs and season with some salt and pepper. Pour into the cake tin and bake for forty minutes or until golden and firm.<\/p>\n\n\n\n

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\"\"<\/figure>13. Mashed Cauliflower with Mushroom Gravy<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

For the potatoes:
A head of cauliflower
3 cloves minced garlic
3 tbsp butter
Tbsp coconut milk
Salt and pepper to taste
For the gravy:
8 ounces of mushrooms
Garlic clove, crushed
\u00bd cup of heavy cream
Tbsp balsamic vinegar
Thyme, salt, and pepper to taste<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Steam the cauliflower until tender. Heat a large skillet over medium heat. Add 2 tbsp of butter. Add in the mushrooms and cook until tender. Stir in the garlic. Add in the vinegar and cook until the sauce becomes syrupy. Stir in the heavy cream and allow to simmer until thickened.<\/p>\n\n\n\n

Stir in the thyme and add salt and pepper to taste. Place the steamed cauliflower into a food processor along with the rest of the ingredients. Pulse until well mashed. Place in a bowl and pour the gravy over the top. Serve hot alongside your favorite main dish.<\/p>\n\n\n\n

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\"\"<\/figure>14. Broccoli with Cauliflower Salad<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of broccoli
A head of cauliflower
About 14 shrimp
\u00bc of a red onion
A large tomato
6 tbsp of mayo
Salt and pepper to taste
Tbsp of oregano
\u00bc cup of cheddar cheese
3 cloves of garlic
2 tsp of olive oil<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Cut the broccoli and cauliflower into pieces. Peel the red onion and cut it into small pieces. Slice the tomato into small pieces. Grate the cheddar cheese and mince the cloves of garlic. Put water on to boil and add in the cauliflower and broccoli. Boil until the vegetables are tender.<\/p>\n\n\n\n

Drain the water from the broccoli and cauliflower and let cool. Add the olive oil to a pan and add the garlic. Cook for a minute and then add the shrimp to the skillet. Saute until cooked through. In a large bowl, mix the shrimp, broccoli, cauliflower, onion, tomatoes, cheddar, salt and pepper, and oregano. Pour the mayo over the mixture and stir to coat. Serve immediately or refrigerate to store later.<\/p>\n\n\n\n\n\n\n\n

\"\"<\/figure>15. Cauliflower Breadsticks<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A head of cauliflower, riced using a food processor
\u00bd cup of hemp seeds
2 large eggs
Salt and pepper to taste
3 tbsp of butter
A tbsp of fresh parsley, chopped
2 cloves of minced garlic<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Place the cauliflower into a microwave-safe bowl and cook for about ten minutes or until it is softened. Alternatively you can steam the broccoli on the stovetop. Once softened, set aside and let cool. Preheat the oven to 425 degrees. Line a baking sheet with some parchment paper. While the cauliflower cools, combine the butter, garlic and the parsley in a bowl. Heat until butter melts.<\/p>\n\n\n\n

When the cauliflower is cooled, move to a tea towel and squeeze out any excess moisture. Combine the riced cauliflower, eggs, salt, pepper, and hemp seeds. Place the dough onto the baking sheet. Top with garlic butter. Bake for 25 minutes or until golden. Cut into breadsticks and enjoy.<\/p>\n\n\n\n

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