Soups & Sides

Completely Keto Baked Cauliflower Florets

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.

Harlan Kilstein’s Completely Keto Baked Cauliflower Florets

Course: Side Dish
Cuisine: American
Servings: 12
Calories: 149 kcal


  • 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


  1. Preheat oven to 425
  2. Cover 2 large cookie sheets with parchment paper. Set aside.
  3. Pull cauliflower floret pieces apart, either by hand or using a knife creating small bite size pieces
  4. In a platter or shallow bowl mix 1 cup almond flour, 1/2 tsp salt and 1/2 tsp black pepper and mix well
  5. Dip each floret into the flour mixture
  6. Beat eggs well in another bowl
  7. Dip the floured florets into the beaten eggs
  8. Place on prepared parchment lined cookie sheets
  9. Sprinkle with salt & pepper
  10. Put in oven for 20-25 minutes
  11. In a small skillet melt the butter, stir in 1/4 cup flour, lemon juice, wine, and stock.
  12. Sprinkle 1/4 tsp salt and 1/4 tsp pepper
  13. Bring to a simmer and allow to cook 3 minutes
  14. Stir in parsley
  15. Cool off in a small dipping bowl and serve on the side as a dip for the baked florets
  16. Garnish with fresh pieces of parsley

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03/19/2024 05:32 am GMT

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