As I was deep frying these little golden bites, different ones wandered through the kitchen and asked what it was that I was cooking. Mr. Handyman finally decided that this was our pre-dinner appetizer. I didn’t tell him they were low carb. They wouldn’t have come within an inch of his mouth had he known. 😉
These can be served without or with any tasty dipping sauce you like. We chose Ranch and Heinz LC Ketchup.
Deep Fried Cauliflower Florets (low carb)
One 10 oz bag frozen cauliflower
3 T cream, half and half, or water
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
seasoning spices (garlic, salt, pepper, cayenne pepper, etc)
hot oil for deep frying
Rinse and thaw the frozen cauliflower. Drain off the water. With a fork or whisk, mix the cream, half and half, or even water with the egg. Set aside. Add your preferred spices to both cheeses, stir and set aside.
Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg. Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.
Carefully drop into the hot oil. Deep fry 6-8 minutes or until golden brown. Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.
Ok, I’ve had a hard time figuring this out but here goes. I used the info found on Nutrition Data
For the whole recipe… Cauliflower 13 g (7 g fiber), egg is <1, parmesan cheese is about 2 g, romano cheese is about 2 g, and the cream is about 1. So that comes out to 19 grams of carbs for the entire recipe, not including the sauce. The oil had no carbs listed.