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prep time
10 min
cook time
10 min
ready time
20 min
Low Histamine Keto Pan Seared Cauliflower with Capers
You will love this Low Histamine Keto recipe that is easy to make despite its fancy appearance. Cauliflower is cut into steaks and then seared in plenty of coconut oil. The cauliflower is seasoned on both sides with plenty of sea salt. Once nicely browned on both sides and cooked through, the cauliflower is plated and garnished with chopped parsley, capers, and garlic! This Low Carb vegetable side dish will pair perfectly with many protein dishes and is friendly for Vegans. We think it is the best Low Histamine Keto side dish for all occasions!
What is the best type of cauliflower to use?
We like to use organically grown cauliflower as it is pesticide-free. However, please buy whatever cauliflower fits your budget. The most important thing about the cauliflower you use is to buy a whole head of cauliflower, not florets, so you can slice it into “steaks.”
Why is there so much oil used in this dish?
You need plenty of healthy fats to absorb fat-soluble vitamins found in cauliflower, like Vitamins K and E. Adding fats helps the cauliflower to brown nicely and makes it taste so delicious! If you do not like the taste of coconut oil, you can use ghee or butter to saute.
What are the best capers to use?
Safe capers to use on a Low Histamine diet are those that are preserved in salt only and not in vinegar.
Net Carbs
3 g
Fiber
3.4 g
Total Carbs
6.4 g
Protein
2.8 g
Fats
9.1 g
111 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, cooked from fresh
1 medium - head - 5" to 6" diameter
Coarse Kosher Salt
0.5 tsp
Coconut oil
2.5 tbsp
Parsley
1.5 tbsp, chopped
Garlic
2 clove
Capers
1 tbsp
Recipe Steps
steps 4
20 min
Step 1
Remove the outer leaves from the cauliflower. Trim off the stem so it is flush with the head of cauliflower. Then slice the cauliflower into 1” - 1 ½” thick slices.Step 2
Preheat a large 12” skillet over medium-high heat until hot. Add in half of the coconut oil. Swirl the pan to coat. Add in half of the slices of cauliflower. Sear them on the first side for several minutes until nicely browned.Step 3
Flip and repeat on the other side. In the meantime, prepare the herb mixture. Combine chopped parsley, finely minced garlic, and the capers. Stir well to combine.Step 4
As the cauliflower becomes browned on both sides, remove them to a platter. Repeat with the remaining cauliflower adding the remaining oil to the pan first. Top the cooked cauliflower with the herb mixture.
