In a quaint kitchen filled with sunlight, where herbs grew abundantly on the windowsill, Ellie, a culinary artist dedicated to keto cuisine, sought to transform the humble cauliflower into a dish that was both nourishing and delightful. Inspired by the garden’s bounty and her own creativity, she crafted Completely Keto Baked Cauliflower Florets.
Dipped in a blend of almond flour, eggs, and spices, then baked to perfection, these florets emerged crispy on the outside and tender within. A splash of lemon juice and Pinot Grigio, along with a touch of vegetable stock, added a burst of flavor, while fresh parsley gave a final note of freshness.
Ellie’s creation became a testament to the joy of keto cooking, proving that simplicity and health could indeed coexist deliciously.
Ingredients
- 2 Cauliflower Heads
- 1 1/4 Cups almond flour Blanched
- Pink Himalayan Salt
- Ground black pepper
- 5 Eggs
- 4 Tbs butter
- 1/4 cup Lemon juice
- 1 Cup Pinot Grigio
- 1/2 Cup vegetable stock either a tomato base or other
- 6 Tbs parsley chopped fresh curly
Instructions
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Preheat oven to 425
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Cover 2 large cookie sheets with parchment paper. Set aside.
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Pull cauliflower floret pieces apart, either by hand or using a knife creating small bite size pieces
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In a platter or shallow bowl mix 1 cup almond flour, 1/2 tsp salt and 1/2 tsp black pepper and mix well
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Dip each floret into the flour mixture
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Beat eggs well in another bowl
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Dip the floured florets into the beaten eggs
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Place on prepared parchment lined cookie sheets
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Sprinkle with salt & pepper
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Put in oven for 20-25 minutes
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In a small skillet melt the butter, stir in 1/4 cup flour, lemon juice, wine, and stock.
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Sprinkle 1/4 tsp salt and 1/4 tsp pepper
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Bring to a simmer and allow to cook 3 minutes
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Stir in parsley
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Cool off in a small dipping bowl and serve on the side as a dip for the baked florets
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Garnish with fresh pieces of parsley
