Cauliflower balls (keto diet)
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 25
Complexity: easily
Servings: 25
Nutritional value per serving:
Calories 195, total fat 15 G., saturated fats 5 G., proteins 12 G., carbohydrates 6 G., fiber 3 G., cholesterol 75 mg, sodium 240 mg, sugar 2 G.
Calories 195, total fat 15 G., saturated fats 5 G., proteins 12 G., carbohydrates 6 G., fiber 3 G., cholesterol 75 mg, sodium 240 mg, sugar 2 G.
Who says you can't eat pizza if you're on the keto diet? These cauliflower balls are packed with protein and have the same flavor profile as a classic slice of pizza: garlic, onion, Italian seasoning, and a touch of red chili flakes for a kick. One of the key ingredients is store-bought marinara sauce. Just make sure it's sugar-free and keto-friendly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small head cauliflower (about 700 g), cut into medium-sized florets (about 4 cups)
- 1/4 cup fresh parsley leaves
- 1 large egg + 1 large egg yolk
- 1/4–0.5 tsp red chili flakes
- 1 and 1/4 teaspoons Italian seasoning
- 1 and 1/4 teaspoons onion powder
- 1 and 1/4 teaspoons garlic powder
- 3/4 cup almond flour (about 80 g)
- 2 tablespoons marinara sauce (keto-friendly) + extra for serving
- 1/4 cup + 1 tbsp finely grated Parmesan (about 40 g)
- 1 cup finely grated Italian cheese mixture (about 90 g)
- Olive oil cooking spray
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Recipes with similar ingredients: cauliflower, mozzarella cheese, provolone cheese, Parmesan cheese, Italian seasonings, parsley
Cooking the dish according to the recipe:
- Place the cauliflower in a heatproof glass bowl and add 1/4 cup water. Wet a paper towel and cover the cauliflower with it. Microwave until the cauliflower is tender, 6–8 minutes, depending on the power of your microwave. Carefully remove the paper towel, transfer the cauliflower to a food processor (reserving the water in the bowl), and let cool for 10 minutes. Rinse the glass bowl and set aside.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside. In a small bowl, combine 1 tablespoon of Parmesan cheese and 3 tablespoons of the Italian cheese blend. Set aside.
- Add the parsley to a food processor and pulse until the cauliflower is finely chopped, like rice. Transfer to a large clean kitchen towel and squeeze out any excess water.
- Transfer the cauliflower mixture to the prepared bowl along with the whole egg, egg yolk, red chili flakes, Italian seasoning, onion powder, garlic powder, 3/4 teaspoon salt, almond flour, marinara sauce, and the remaining 1/4 cup Parmesan and 3/4 cup plus 1 tablespoon Italian cheese mixture. Mix with your hands until smooth.
- Place 1-tbsp mounds of the mixture on the prepared baking sheet, spacing them apart (28 mounds). Lightly wet your hands, then roll each mound into a round ball, wetting your hands as needed to prevent the mixture from sticking. Spray the balls with cooking spray and sprinkle the remaining cheese mixture on top, gently pressing the cheese onto the balls to adhere.
- Bake in the oven until lightly golden brown and cooked through, about 25 minutes, rotating the pan halfway through. Transfer to a platter and serve with warm marinara sauce for dipping.
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