I’m a huge fan of cauliflower – mainly as a rice and pasta substitute (cauliflower mac and cheese was all I ate for almost a full week). We also have seen lots of keto recipes on how to make wraps / tortillas, pizza crust and more with cauliflower, and in her new book Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave,?author Amy Lacey (also founder of Cali’flour Foods) shares some inventive and delicious guilt-free recipes. While not all of the recipes are keto, many are low carb and keto-friendly – the keto shrimp and grits recipe looks so good — and is less than 10g of net carbs per serving, so I’m trying it this week!
We’re sharing a few of the keto cauliflower recipes you’ll find in the cookbook below. I made the keto biscuits and the keto pesto which were both delicious! The Chive and Cheddar biscuits are great for holiday meals – I have them on my Keto Thanksgiving Menu this year.
Cauliflower gets a bad rap in non-keto circles as a substitute – and while I agree there are better keto pizza crust options than cauliflower crust, I highly suggest grabbing a copy of the book….Chef Amy is a genius with transforming cauliflower into brilliant dishes.
Chive and Cheddar Biscuits
- 2 cups Cauliflower Rice
- 3 scallions white and green parts, thinly sliced
- 2 tablespoons chopped fresh chives
- 4 teaspoons minced garlic
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup canned unsweetened coconut milk
- 3 large eggs
- Preheat the oven to 350?F (175?C).
- Line 10 holes of a muffin pan with parchment paper cups.
- In a large bowl, combine the cauliflower rice, scallions, chives, garlic, 3/4 cup (85 g) of the Cheddar, and the Parmesan. Mix to incorporate.
- In a small bowl, whisk the almond flour, tapioca flour, baking powder, salt, and pepper.
- Add the almond flour mixture to the cauliflower rice mixture and mix thoroughly.
- Pour the coconut milk into a liquid measuring cup. Add the eggs and whisk to combine.
- Add the coconut milk mixture to the cauliflower mixture and stir, scraping the bottom, until the mixture is homogeneous.
- Spoon the batter into the prepared muffin cups, filling them just about to the top.
- Sprinkle with the remaining 1/4 cup (30 g) Cheddar cheese.
- Bake for 25 minutes, or until the biscuits are set but not colored (do not let them brown).
- Cool for 5 minutes in the pan, then remove from the pan and serve.
- The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.
The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.
Cauliflower Leaf Pesto
- 3 cloves garlic peeled
- 1/4 cup pine nuts
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice or to taste
- 1/4 cup grated Parmesan cheese
- 1/2 cup cauliflower leaves (just the green parts)
- 1 1/2 cups packed fresh basil leaves and tender stems
- 3 tablespoons chopped fresh parsley leaves and tender stems
- 6 to 8 tablespoons extra-virgin olive oil
- In a food processor with the motor running, drop the garlic through the hole in the top to mince.
- Add the pine nuts, salt, and pepper and process until coarsely ground.
- Add the lemon zest, lemon juice, cheese, cauliflower leaves, basil, and parsley and process to mince the greens.
- With the motor still running, drizzle in the oil through the hole in the top to incorporate. If the mixture is too thick, add a little water.
- Transfer to a container, cover, and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Shrimp and Cauliflower Leaf Grits
- 6 cups Cauliflower Rice
- 2 cloves garlic pressed through a garlic press
- 1/2 cup chicken stock
- 3/4 teaspoon sea salt or to taste
- 1/2 teaspoon coarsely ground black pepper plus more for topping
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced cauliflower leaves
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice or to taste
- 1 tablespoon chopped fresh flat-leaf parsley
- Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower.
- Add the stock, 1/2 teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed and the cauliflower rice is slightly softened but still al dente.
- Stir in the cream and butter until the butter is melted. Stir in the Cheddar and Parmesan cheeses until melted. Remove from the heat.
- Rinse the shrimp and pat dry with paper towels.
- Season with the remaining 1/4 teaspoon salt. In a large skillet, heat the oil over medium-high heat. Add the shrimp one by one in clockwise order around the edge of the pan without touching and cook without stirring until the shrimp start to turn pink, about 2 minutes.
- Using tongs, turn the shrimp in the order you placed them in the pan and cook until the second side turns pink and the shrimp are just about cooked through, about another 2 minutes. Move the shrimp to one side of the pan, add the cauliflower leaves, and cook for about 30 seconds to start to wilt them, then stir the leaves into the shrimp until fully wilted and the shrimp is cooked through.
- Remove from the heat and add the lemon zest and juice.
- Spoon the cauliflower rice into bowls and serve topped with the shrimp. Finish with a squeeze of lemon juice, a sprinkle of Parmesan cheese, and the parsley and serve.