These Crispy Keto Cauliflower Cakes are a delicious and low-carb alternative to traditional potato cakes. Made with cauliflower florets, shredded white cheddar, and a combination of savory spices, these cakes are packed with flavor and have a satisfying crispy texture. Perfect as a side dish or a light meal, these cauliflower cakes are also keto-friendly, making them a great option for those following a low-carb or ketogenic diet. The cauliflower florets are roasted until tender and then combined with chopped green onion, cheese, and spices in a food processor. The mixture is formed into patties and coated in ground pork rinds for an extra crunch. Baked to perfection, these cauliflower cakes are a delightful treat that will leave you craving for more.
INGREDIENTS:
- 16 oz. Cauliflower Florets
- 3 medium Stalks Spring Onion
- 3 oz. Shredded White Cheddar
- 1/2 cup Ground Pork Rinds
- 1/2 tsp. Salt
- 3/4 tsp. Pepper
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Tarragon, Dried
- 1/4 tsp. Garlic Powder
- 3 tbsp. Olive Oil
- 1 large Egg
- 2 tsp. Psyllium Husk
INSTRUCTIONS:
- Cut the cauliflower into florets.
- In a Ziploc-type baggie large enough to hold the cauliflower, add olive oil, salt, and 1/2 tsp. pepper.
- Add the cauliflower florets to the baggie and shake until the cauliflower is coated.
- Empty the cauliflower onto a foil-covered baking sheet.
- Bake at 400°F for 35 minutes, or until the cauliflower is tender.
- In a food processor, combine the cooked cauliflower, chopped spring onion, shredded white cheddar, egg, red pepper flakes, tarragon, garlic powder, psyllium husk, and 1/4 tsp. pepper.
- Process the mixture until well combined.
- Form the mixture into patties and dredge each patty in ground pork rinds.
- Place the cauliflower cakes on a baking sheet.
- Bake at 400°F for 25 minutes, or until the cakes are crispy and golden.
SPECIAL INSTRUCTIONS:
- You can customize the spice level by adjusting the amount of red pepper flakes.
- Serve the crispy cauliflower cakes as a side dish or as a main course with your favorite dipping sauce or a side of salad.
TIPS:
- Make sure to coat the cauliflower florets evenly with olive oil, salt, and pepper for maximum flavor.
- Using ground pork rinds for dredging adds a crispy and keto-friendly coating to the cauliflower cakes.
- Allow the cauliflower cakes to cool slightly before serving to ensure they hold their shape.
YIELD: This recipe yields approximately 4-6 cauliflower cakes.
These Crispy Keto Cauliflower Cakes are a fantastic option for those seeking a low-carb and flavorful alternative to traditional potato cakes. The combination of roasted cauliflower, shredded white cheddar, and a blend of savory spices creates a delightful and satisfying dish. The cauliflower florets are coated with olive oil, salt, and pepper before being roasted to perfection. Once tender, they are processed together with chopped spring onion, cheese, egg, and a variety of spices to form the patties. Dredging the patties in ground pork rinds adds a crispy coating that complements the tender cauliflower inside.
The resulting cauliflower cakes are crispy on the outside and soft on the inside, making them a delicious and guilt-free treat. They are not only packed with flavor but are also suitable for those following a keto or low-carb diet. Serve them as a side dish or even as a light main course accompanied by your favorite dipping sauce or a refreshing side salad.
To enjoy these cauliflower cakes at their best, make sure to evenly coat the cauliflower florets with olive oil, salt, and pepper before roasting. This ensures that each bite is flavorful and satisfying. The ground pork rind coating adds an extra layer of texture and taste, making these cakes truly irresistible.
In conclusion, these Crispy Keto Cauliflower Cakes are a must-try for anyone looking to enjoy a flavorful and low-carb dish. With their crispy exterior, tender cauliflower filling, and delectable blend of spices, they are sure to become a favorite. Incorporate them into your meals for a delightful and guilt-free dining experience.
