Sara Louise's Keto Baked Cauliflower Florets
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Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 149kcal
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