Keto Cauliflower Cutlets are a delicious and healthy low-carb alternative to traditional breaded cutlets. These cutlets are made from cauliflower, coated in a flavorful almond flour mixture, and fried until crispy. They can be enjoyed hot with a tasty dipping sauce on the side. Here’s how to make and enjoy them:
Ingredients
For the Cauliflower Cutlets:
- 1 medium cauliflower head
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs
- Cooking oil (such as avocado oil or olive oil) for frying
For the Dipping Sauce (Optional):
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh herbs (such as parsley, chives, or dill)
- Salt and pepper to taste
Instructions
Prepare the Cauliflower:
- Wash and Slice: Wash the cauliflower head and cut it into thick slices, about 1/2 to 3/4 inch thick. You’ll end up with cauliflower “steaks.”
Precook the Cauliflower:
- Steam or Microwave: Steam or microwave the cauliflower slices until they are slightly tender but not mushy. This will make it easier to work with and ensure even cooking.
Prepare the Coating:
- Mix Ingredients: In a shallow bowl, mix almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. This will be the coating for the cutlets.
Coat the Cauliflower:
- Beat Eggs: Beat the eggs in another shallow bowl.
- Coat Cauliflower: Dip each cauliflower slice into the beaten eggs, allowing any excess to drip off. Then coat the cauliflower with the almond flour mixture, pressing the coating onto the cauliflower to adhere.
Fry the Cutlets:
- Heat Oil: Heat cooking oil in a skillet over medium heat. Add enough oil to cover the bottom of the skillet.
- Fry Cauliflower: Carefully place the coated cauliflower slices in the skillet. Cook for about 3-4 minutes on each side, or until the coating is golden brown and crispy.
Drain and Serve:
- Drain Excess Oil: Once the cauliflower cutlets are crispy and cooked through, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Prepare the Dipping Sauce (Optional):
- Mix Sauce Ingredients: In a small bowl, mix mayonnaise, Dijon mustard, chopped fresh herbs, salt, and pepper to create a dipping sauce. Adjust the flavors to your preference.
Serve:
- Serve Hot: Serve the crispy cauliflower cutlets hot, with the dipping sauce on the side if desired.
How to Freeze
Freezing the Cutlets:
- Cool Completely: Allow the cauliflower cutlets to cool completely.
- Flash Freeze: Place the cutlets on a baking sheet in a single layer and freeze until solid.
- Store: Transfer the frozen cutlets to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheating:
- Thaw: Thaw the cutlets in the refrigerator overnight.
- Reheat: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.
Nutrition Facts (per serving)
- Calories: 160
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 250mg
- Total Carbohydrates: 8g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g
Serving Suggestions
Enjoy your Keto Cauliflower Cutlets as a tasty and satisfying low-carb dish. They pair well with a fresh salad or steamed vegetables for a complete meal. The optional dipping sauce adds an extra layer of flavor, making these cutlets a delightful addition to any meal.
