Korean Fried Cauliflower

Korean Fried Cauliflower is a crispy, flavorful dish that perfectly captures the essence of Korean cuisine while being keto-friendly. Each bite of the cauliflower is enveloped in a spicy, tangy glaze that leaves you craving more.

Ingredients

• Cauliflower florets - 300 grams
• Almond flour - 50 grams
• Pork rinds (crushed) - 50 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Korean gochujang (red chili paste) - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions (for garnish) - 2 stalks

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, crushed pork rinds, garlic powder, onion powder, salt, and black pepper.
3. In another bowl, whisk the egg until well beaten.
4. Dip each cauliflower floret into the beaten egg, allowing excess to drip off, then coat in the almond flour mixture, ensuring an even layer.
5. Place the coated cauliflower florets on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
6. While the cauliflower bakes, prepare the sauce by combining gochujang, soy sauce, and sesame oil in a small bowl.
7. Once the cauliflower is done baking, remove it from the oven and toss it with the prepared sauce until evenly coated.
8. Serve immediately, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 26 g
• Saturated Fat: 3 g
• Unsaturated Fat: 22 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber, which aids in digestion and promotes a feeling of fullness.

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