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

Net Carbs

4.4 g
Fiber

1.4 g
Total Carbs

5.8 g
Protein

5.8 g
Fats

35.1 g

366 cals

Quantity

Serving Size

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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

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.
Step 5

They should look like this once coated and ready to go into the hot oil.
Step 6

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.
Step 7

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.