AppetizersSide DishesSnacks

Completely Keto Creamy Cauliflower in Buffalo Sauce

On a lively evening that buzzed with the anticipation of good times, a close-knit group of friends gathered at a trendy local eatery known for its innovative keto cuisine. Amidst the chatter and laughter, they discovered a dish that would redefine their culinary expectations: Completely Keto Creamy Cauliflower in Buffalo Sauce.

As they shared stories and savored the ambiance, the dish arrived at the table, its aroma hinting at the bold flavors to come. The creamy cauliflower, tender yet holding a delightful bite, was draped in a rich buffalo sauce that was the perfect blend of spice and tang. The first taste was a revelation; the familiar comfort of cauliflower transformed by the daring zest of the sauce into something extraordinary.

The dish became the star of the evening, sparking conversations about its unique texture and the flawless harmony of flavors. As the friends enjoyed the Creamy Cauliflower in Buffalo Sauce, it was more than just a side dish; it was a testament to shared experiences, the joy of discovering new favorites, and the simple pleasure of a meal that brings a table of friends closer together.

Completely Keto Creamy Cauliflower in Buffalo Sauce

Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Creamy Cauliflower in Buffalo Sauce, Keto Creamy Cauliflower in Buffalo Sauce
Servings: 6 people



  • 1/2 cup water
  • 2 Tbsp Wheat Free Tamari Sauce
  • 2 tsp dijon mustard
  • 1 1/2 cup heavy cream
  • 1/4 cup apple cider vinegar

Buffalo Sauce


  1. Mix all marinade ingredients in a bowl and put the cauliflower florets in and mix until all pieces fully coated. Let marinate for 2 hours.

  2. In another bowl mix all the sauce ingredients well.

  3. Heat up the oil in a saucepan until it reaches 350 degrees. Use a thermometer for cooking.

  4. Remove the florets from the marinade and shake off the extra juice. Coat fully in the xanthan gum.

  5. Fry florets for about 3-4 minutes per batch and place on paper towels when finished.

  6. Mix the fully fried florets with the sauce until fully coated.

Recipe Notes

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