Keto In The City

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KETO RECIPES: MY FIVE Favorite Keto Cauliflower Recipes

Jen Fisch

I LOVE cauliflower and eat it all the time. I love how versatile it is, it makes for the perfect keto-friendly side dish but it can also be the main star of a meal. Here are 5 of my favorite ways to enjoy cauliflower:

  1. Keto Cauliflower Steaks With Bacon and Blue Cheese

  2. Keto Jalapeno Popper Chicken

  3. Keto Thai Peanut Roasted Cauliflower

  4. Keto Cauliflower Nachos

  5. Keto Bacon and Egg Cauliflower Hash

  • 2-3 tablespoons of olive oil or brushing “steaks”

  • 1 head of cauliflower

  • Pink Himalayan salt

  • Freshly ground black pepper

  • 4 slices of bacon

  • 2 tablespoons blue cheese salad dressing 

  • ½ cup shredded cheddar cheese

 DIRECTIONS

  1. Preheat the oven to 425 degrees. Place parchment paper on a baking sheet. 

  2. To prep the cauliflower steaks, remove and discard the leaves and cut the cauliflower into 1” thick slices. You can roast the extra floret crumbles that fall off with the steaks. 

  3. Place the cauliflower steaks on the baking sheet and brush them with olive oil. You want the surface lightly coated so it gets caramelized. Season with salt and pepper. 

  4. Place the bacon slices on the baking sheet along with the cauliflower steaks. 

  5. Roast the cauliflower steaks and bacon slices for 20 minutes. 

  6. Remove the baking sheet from the oven, place the crispy bacon slices on a plate lined with a paper towel. Crumble the bacon. 

  7. Put shredded cheddar cheese on top of cauliflower steaks and return to the oven until the cheese melts, about 2 minutes. 

  8. Remove the steaks from the oven top with crumbled bacon and drizzle blue cheese dressing on top.

  • 4 slices uncured bacon, diced

  • 8 ounces cream cheese, cut into cubes and softened

  • ½ cup shredded queso fresco cheese

  • 4 cups roughly chop cauliflower florets

  • 2 jalapeño peppers, chopped and seeded, if desired

  • Grass-fed Ghee


INSTANT POT DIRECTIONS

  1.   Select SAUTE on the Instant Pot and add diced bacon.  Cook until bacon is crisp. Select CANCEL and remove bacon and bacon grease. Set aside.

  2. In a bowl combine cream cheese, queso fresco, cauliflower and jalapeños. Stir to combine. Place in 7-inch round baking dish that has been coated with ghee.

  3.   Place 1 cup water and a trivet with handles in the pot. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set pot on HIGH pressure for 7 minutes. At end of cooking time, use quick release to depressurize. Carefully remove the trivet.

  4.    If desired, preheat oven broiler to HIGH and adjust oven rack to 4-inches from heat source. Broil until top is lightly browned, 2 to 3 minutes. Top with reserved bacon.

  • 1/2 cauliflower head

  • 1 tablespoon extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

  • 1/2 cup unsweetened full-fat coconut milk

  • 2 tablespoons peanut butter

  • 1/4 teaspoon red curry paste

  • 1 garlic clove, minced

  • 1 tablespoon chopped fresh parsley or dried

DIRECTIONS

  1. Preheat the oven to 400°F.

  2. Cut the cauliflower into bite-size florets.

  3. On a baking sheet, arrange the cauliflower in a single layer. Drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, until the edges are brown.

  4. While the cauliflower is cooking, in a blender, combine the coconut milk, peanut butter, curry paste, and garlic.

  5. Process until smooth.

  6. Once cauliflower is finished, divide between two plates and drizzle peanut sauce on top. Garnish with parsley.

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. Transfer the cauliflower to a serving dish or large plate.

  5. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

  • 6 bacon slices

  • ½ head cauliflower, cut into small florets

  • 2 garlic cloves, minced

  • 1 medium onion, diced

  • 4 large eggs

  • 1 tablespoon olive oil (if needed) 

  • Salt and pepper

DIRECTIONS

  1. In a large skillet, over medium-high heat, cook the bacon on both sides until crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool for 5 minutes. Transfer to a cutting board and chop the bacon.

  2. Turn the heat down to medium, and add the cauliflower, garlic, and onion to the bacon grease in the skillet. Saute for 5 minutes. If the pan gets dry, add the olive oil. You want the cauliflower florets to just begin to brown before you add the eggs. 

  3. Using a spoon, make 4 wells in the mixture in the skillet, and crack an egg into each well. Season the eggs and hash with salt and pepper. Cook the eggs until they set, about 3 minutes. 

  4. Sprinkle the diced bacon onto the hash mixture, and serve hot.