Harlan Kilstein’s Completely Keto Baked Cauliflower Florets

Harlan Kilstein’s Completely Keto Baked Cauliflower Florets

Harlan Kilstein’s Completely Keto Baked Cauliflower Florets




Serves 12 Servings


2 Heads cauliflower

1  1/4 Cups blanched almond flour

Pink Himalayan Salt

Ground black pepper

5 Eggs

4 Tbs butter

Juice of 1 lemon

1 Cup Pinot Grigio

1/2 Cup vegetable stock (either a tomato base or other)

6 Tbs chopped fresh curly parsley

Preheat oven to 425

Cover 2 large cookie sheets with parchment paper. Set aside.

Pull cauliflower floret pieces apart, either by hand or using a knife creating small bite size pieces

In a platter or shallow bowl mix 1 cup almond flour, 1/2 tsp salt and 1/2 tsp black pepper and mix well

Dip each floret into the flour mixture

Beat eggs well in another bowl

Dip the floured florets into the beaten eggs

Place on prepared parchment lined cookie sheets

Sprinkle with salt & pepper

Put in oven for 20-25 minutes

In a small skillet melt the butter, stir in 1/4 cup flour, lemon juice, wine, and stock.

Sprinkle 1/4 tsp salt and 1/4 tsp pepper

Bring to a simmer and allow to cook 3 minutes

Stir in parsley

Cool off in a small dipping bowl and serve on the side as a dip for the baked florets

Garnish with fresh pieces of parsley

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