2tablespoonsminced fresh herbswe used a blend of rosemary, oregano, and parsley
In a medium bowl, whisk together the almond milk, olive oil, Italian seasoning, garlic powder, and salt.
In another medium bowl or high-sided plate, mix together the almond flour, parmesan cheese, and paprika.
In a small bowl or jar, mix together the yogurt dipping sauce ingredients and store in the refrigerator until ready to serve.
Dip each cauliflower floret into the almond milk mixture then into the almond flour mixture making sure to evenly coat each side. Shake off the excess and place on a plate and place a cooling rack over a sheet pan.
In a 10" or larger cast iron skillet, heat about a cup of oil over medium-high heat until it shimmers on top.
Working in batches, carefully add the breaded florets to the oil in a single layer with ample space between them and fry for about 2 minutes per side until golden brown. Transfer the fried florets to the cooling rack to drain excess oil, repeat with remaining florets.
Place the poppers on a serving tray and sprinkle with the parmesan, lemon zest, and fresh herbs along with a pinch of salt and pepper. Serve with yogurt sauce or marinara.
Nutritional info is calculated with how much of the oil the cauliflower absorbed while frying, not the full amount listed in the recipe.
Keto Italian Cauliflower Poppers
Amount Per Serving
Calories 391Calories from Fat 315
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Vitamin A 368IU7%
Vitamin C 31mg38%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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Keto Italian Cauliflower Poppers https://www.castironketo.net/blog/keto-italian-cauliflower-poppers/