Keto Bang Bang Cauliflower
Everyone’s favorite appetizer at a Chinese restaurant is covered in bang bang sauce. This is no different, except we are using cauliflower here with a Keto bang bang sauce. Fresh cauliflower is dipped in a heavy cream and egg mixture and then coated in a blend of almond flour and crushed pork rinds. The coated cauliflower florets are deep-fried until golden brown and delicious. Then the fried cauliflower florets are tossed in a spicy bang bang mayo sauce made with mayo, Sriracha, and a little rice wine vinegar for that addictive tang.
Why is there so much salt in the breading mixture?
Remember, you will not be using the entire mixture to bread the cauliflower, and a lot will be leftover. That means you need to overseason the breading mix to flavor the whole cauliflower floret. Once the cauliflower is deep-fried, taste them and sprinkle them with additional salt, to taste.
Do I have to add all the Sriracha to the bang bang mayo?
No, feel free to reduce the amount by half if you don’t like a lot of heat.
Why is the deep-frying oil not listed in the ingredient list?
If your temperature of the oil is hot enough to fry the florets, there should be minimal oil pick up, and you do not consume the entire amount of oil, so if it were added to the ingredient list, the macros would be incorrect.
Serving suggestions
Keto Bang Bang Cauliflower would be delicious with Low Carb Air Fryer Kung Pao Chicken https://www.carbmanager.com/recipe/low-carb-air-fryer-kung-pao-chicken
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About Keto Bang Bang Cauliflower
Keto Bang Bang Cauliflower is a delicious low-carb alternative to the popular Bang Bang shrimp dish. This recipe features crispy baked cauliflower florets coated in a spicy, creamy sauce that's both tangy and sweet. It's perfect for those following a keto or low-carb diet and looking for a flavorful way to enjoy vegetables.
Origins of Keto Bang Bang Cauliflower
The original Bang Bang shrimp dish hails from the Bonefish Grill chain of restaurants in the United States. It quickly gained popularity for its unique blend of sweet and spicy flavors. The cauliflower version of this dish is a creative adaptation that swaps out the shrimp for a vegetable, making it a perfect option for vegetarians and those looking to reduce their seafood intake.
Best Time to Enjoy Keto Bang Bang Cauliflower
Keto Bang Bang Cauliflower can be enjoyed year-round, but it's especially delicious during the fall and winter months when cauliflower is in season. This dish is also a great option for game day parties or potlucks since it's easy to make in large batches and can be served as a side dish or appetizer.
Perfect Food Pairings with Keto Bang Bang Cauliflower
- Serve alongside grilled chicken or fish for a complete meal
- Add to a salad for extra crunch and flavor
- Pair with a refreshing cucumber or tomato salad
- Enjoy with a cold beer or a glass of white wine
Tips and Tricks to Prepare Keto Bang Bang Cauliflower
- For extra crispy cauliflower, coat the florets in a mixture of almond flour and spices before baking
- Substitute Greek yogurt for mayonnaise to make the sauce healthier
- Adjust the level of spiciness by adding more or less hot sauce or chili flakes
- Make sure to space out the cauliflower florets on the baking sheet to ensure even cooking
Let's Get Started!
Keto Bang Bang Cauliflower is a delicious and easy-to-make dish that's perfect for any occasion. Try it out today and experience the unique blend of flavors for yourself. Don't forget to share your creations with us and join our community of keto and low-carb enthusiasts!
Ingredients
- Heavy Cream (½ cup)
- Raw Egg (1 large)
- Coarse Kosher Salt by Morton (1 tsp)
- Fried Pork Rinds (⅓ ounce)
- Almond Flour (2 tablespoon)
- Coarse Kosher Salt by Morton (1 tsp)
- Cauliflower Florets by Flavorite (12 ounce)
- Mayonnaise, Store Bought (½ cup)
- Sriracha (2 tablespoon)
- Rice Vinegar (1 tablespoon)
Instructions
- Combine heavy cream, egg and 1 tsp kosher salt into a small bowl. Whisk well and set aside. One teaspoon of salt might seem like a lot, but you will not be using the entire mixture and it needs to be salty enough to flavor the whole cauliflower floret.
- Add pork rinds to a ziploc bag and crush the pork rinds very well with a rolling pin. You want the crumbs as fine as possible. Place the crushed pork rinds into a bowl and add the almond flour and mix well.
- Dip each cauliflower floret one at a time into the cream mixture and shake off as much cream as possible. You do not want excess moisture to go into the pork rind mixture or else the mixture will no longer stick.
- So shake off the excess and then dip the cauliflower floret into the pork rind mixture until it is completely coated. Place the florets on a parchment lined baking sheet. Repeat with each floret.
- They should look like this once coated and ready to go into the hot oil.
- In the meantime, add enough oil to a medium sized saucepan to come up about ¾ of the way in the pot. Heat the oil over medium high heat until the oil reads 375 F-400 F on a high temperature thermometer. Add ¼ of the cauliflower florets into the hot oil and cook them for 1-2 minutes until very nicely golden brown. Remove with a slotted spoon and place on a paper towel lined plate. Repeat with the other florets.
- To make the bang bang mayo sauce combine the mayo, sriracha, and rice wine vinegar together and mix well with a spatula or spoon. Place a few pieces of hot fried cauliflower into a small bowl at a time, add a little bit of bang bang sauce and toss gently. Serve immediately.
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