Keto Low Carb Bang Bang Cauliflower

Crispy cauliflower bites drizzled in an exceedingly low carb version of bang bang sauce. This dish is super flavorsome and tastes just like the original!

LOW CARB BANG BANG SAUCE
For this low carb version, I created my very own sweet condiment by victimization pure chili paste and combination it with an occasional carb sweetener. the tip result's one thing that's quite kind of like the initial.

Keto Low Carb Bang Bang Cauliflower
Keto Low Carb Bang Bang Cauliflower

LOW CARB CRISP CAULIFLOWER
Normally, the cauliflower is coated with panko breadcrumbs. to create it low carb, the cauliflower is coated in an exceedingly low carb breading consisting of almond flour and Parmesan cheese.

Once coated, the cauliflower are often cooked, baked, or air cooked. cooking can turn out the foremost even golden coating and therefore the cauliflower can keep crisp longer. Baking or air cooking will turn out crisp cauliflower, although the breading won't brown as equally.

Keto Low Carb Bang Bang Cauliflower

INGREDIENTS:

  •  12 oz cauliflower cut into bite sized pieces (about 1/2 a large head of cauliflower)
  •  cooking oil for frying
  •  1 large egg whisked
  •  1 tbsp heavy cream
  •  1/2 tbsp parsley finely chopped

Breading:

  •  1 cup superfine almond flour
  •  1 cup finely grated parmesan cheese use fresh and not shelf-stable kind

Bang bang sauce:

  •  1/4 cup mayonnaise
  •  1 tbsp chili paste I used sambal
  •  1 tbsp erythritol granular
  •  1 tsp sriracha
  •  1 tsp lime juice

INSTRUCTIONS:

  1. In a small bowl, whisk egg with heavy cream. Set aside.
  2. In a medium bowl, whisk together almond flour and cheese. Set aside.
  3. Line a medium baking sheet with parchment paper. Spoon a small amount of breading onto your sheet pan (just enough to cover the bottom of a cauliflower bite).
  4. Dip a piece of cauliflower in the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and they will no longer stick to the cauliflower.
  5. Place the cauliflower piece onto the small mound of bread crumbs, applying a little pressure so those breading sticks to the bottom of the cauliflower.
  6. Spoon a small amount of breading over the cauliflower and then use your fingers to press the breading onto the cauliflower until it is fully coated. Make sure the coating is not too thick. You want the cauliflower to be completely covered but you don't want the coating to be too thick because it will fall off when fried. It is important to keep your hands dry and breading in a separate bowl so that the breading does not get too damp.
  7. Carefully set the cauliflower aside onto a clean part of your baking sheet. Repeat with remaining cauliflower.
  8. To deep fry the cauliflower, pour 1 1/2 inches of cooking oil into a pot. When the oil reaches 350F, add a few pieces of breaded cauliflower. You may need to stir the cauliflower a few times to prevent it from sticking to the bottom of the pan. Cook a few minutes until a deep golden brown. Remove cauliflower with a slotted spoon and place onto a paper towel-lined plate. Repeat with remaining cauliflower.
  9. To make the bang bang sauce, add all sauce ingredients into a small bowl and whisk until smooth. Taste and adjust as needed. If you prefer less spicy, use less sriracha. If you leave out the sriracha completely you may want to add a little vinegar to the sauce.
  10. Drizzle bang bang sauce over cauliflower. It's better to drizzle the sauce over the cauliflower to prevent the breading from getting soft from the sauce. Garnish with parsley. Serve immediately.

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