In a medium-sized bowl, whisk together ¼ cup unsweetened almond milk, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and ¼ teaspoon salt.
Breading
Mix 1 cupBob's Red Mill Super-Fine Almond Flour, 1 cup freshly grated Parmesan cheese, and ¼ teaspoon paprika in another medium-sized bowl or high-sided plate.
Frying the Cauliflower
Dip each cauliflower floret into the almond milk mixture.
Roll it in the almond flour mixture, ensuring each side is evenly coated. Shake off any excess and place the florets on a plate.
Heat about 1 ½ cup of avocado oil in a 10" or larger cast-iron skillet over medium-high heat until it shimmers on top.
Carefully add the breaded florets to the oil in a single layer.
Fry for about 2 minutes per side until golden brown.
Transfer the fried florets to a cooling rack placed over a sheet pan to drain any excess oil.
Repeat with the remaining florets.
Sauce
In a small bowl or jar, mix together ½ cup plain Greek yogurt, 2 tablespoons minced fresh herbs, 1 clove minced garlic, and 1 teaspoon lemon zest.
Notes
Nutritional info is calculated with how much of the oil the cauliflower absorbed while frying, not the full amount listed in the recipe. Plant-Based Options:
Sub a dairy-free parmesan for regular, we like Violife.
Sub a dairy-free yogurt in place of Greek yogurt.
Nutrition
Nutrition Facts
Keto Italian Cauliflower Poppers
Amount Per Serving
Calories 391Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 16mg5%
Sodium 403mg18%
Potassium 238mg7%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 14g28%
Vitamin A 368IU7%
Vitamin C 31mg38%
Calcium 287mg29%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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