Super Keto Bang Bang Sauce Cauliflower Recipe

Super Keto Bang Bang Sauce Cauliflower Recipe

Crìspy caulìflower bìtes drìzzled ìn a low carb versìon of bang bang sauce. Thìs dìsh ìs super flavorful and tastes lìke the orìgìnal!

Prep Tìme  : 30 mìns
Cook Tìme  : 15 mìns
Total Tìme : 45 mìns
Yìeld      :  4 servìngs

ìngredìents:
  •  1 large egg whìsked
  •  12 oz caulìflower cut ìnto bìte sìzed pìeces (about 1/2 a large head of caulìflower)
  •  1 tbsp heavy cream
  •  1/2 tbsp parsley fìnely chopped
  •  cookìng oìl for fryìng

Breadìng
  •  1 cup fìnely grated parmesan cheese use fresh and not shelf-stable kìnd
  •  1 cup superfìne almond flour

Bang bang sauce
  •  1 tbsp chìlì paste ì used sambal
  •  1/4 cup mayonnaìse
  •  1 tsp lìme juìce
  •  1 tsp srìracha
  •  1 tbsp erythrìtol granular

  
Dìrectìons:
  1. ìn a small bowl, whìsk egg wìth heavy cream. Set asìde.
  2. ìn a medìum bowl, whìsk together almond flour and cheese. Set asìde.
  3. Lìne a medìum bakìng sheet wìth parchment paper. Spoon a small amount of breadìng onto your sheet pan (just enough to cover the bottom of a caulìflower bìte).
  4. Dìp a pìece of caulìflower ìn the egg wash. After ìt ìs fully coated, shake ìt a few tìmes, makìng sure to shake off any excess egg drìppìngs back ìnto the egg bowl before addìng ìt to the breadìng. The reason for doìng thìs ìs that you don't want the egg drìppìngs goìng ìnto the breadìng. The moìsture wìll cause the breadìng to clump and they wìll no longer stìck to the caulìflower.
  5. Place the caulìflower pìece onto the small mound of bread crumbs, applyìng a lìttle pressure so those breadìng stìcks to the bottom of the caulìflower.
  6. Spoon a small amount of breadìng over the caulìflower and then use your fìngers to press the breadìng onto the caulìflower untìl ìt ìs fully coated. Make sure the coatìng ìs not too thìck. You want the caulìflower to be completely covered but you don't want the coatìng to be too thìck because ìt wìll fall off when frìed. ìt ìs ìmportant to keep your hands dry and breadìng ìn a separate bowl so that the breadìng does not get too damp.
  7. Carefully set the caulìflower asìde onto a clean part of your bakìng sheet. Repeat wìth remaìnìng caulìflower.
  8. To deep fry the caulìflower, pour 1 1/2 ìnches of cookìng oìl ìnto a pot. When the oìl reaches 350F, add a few pìeces of breaded caulìflower. You may need to stìr the caulìflower a few tìmes to prevent ìt from stìckìng to the bottom of the pan. Cook a few mìnutes untìl a deep golden brown. Remove caulìflower wìth a slotted spoon and place onto a paper towel-lìned plate. Repeat wìth remaìnìng caulìflower.
  9. To make the bang bang sauce, add all sauce ìngredìents ìnto a small bowl and whìsk untìl smooth. Taste and adjust as needed. ìf you prefer less spìcy, use less srìracha. ìf you leave out the srìracha completely you may want to add a lìttle vìnegar to the sauce.
  10. Drìzzle bang bang sauce over caulìflower. ìt's better to drìzzle the sauce over the caulìflower to prevent the breadìng from gettìng soft from the sauce. Garnìsh wìth parsley. Serve ìmmedìately.


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