Sara Louise’s Keto Baked Cauliflower Florets

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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
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Calories: 149kcal

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