Sara Louise’s Keto Baked Cauliflower Florets


Sara Louise's Keto Baked Cauliflower Florets

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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


  • 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


Calories: 149kcal

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Sara is the editor of KetoFirst. She enjoys maintaining an active healthy lifestyle and along with her husband Chris, sharing her keto recipes, blog posts and fitness successes with other keto dieters from around the world.

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