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Keto Fried Mac & Cheese Bites (Cauliflower Recipe) – vegetarian recipe
Stav Kogan

Keto Fried Mac & Cheese Bites (Cauliflower Recipe)

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Servings: 4 servings
Calories: 255
Ingredients Method Nutrition

Ingredients
  

  • 20 oz (570 g) 1 medium head cauliflower, cut into florets
  • 1.5 cups (6 oz / 170 g) shredded cheddar cheese
  • 3 large eggs
  • 2 tsp (10 ml) paprika
  • 1 tsp (5 ml) turmeric powder
  • 0.75 tsp (3.8 ml) dried rosemary
  • 1 tbsp (0.5 fl oz / 15 ml) olive oil, for frying
  • 1 tbsp (0.5 oz / 14 g) coconut oil, for frying
  • 0.5 tsp (2.5 ml) salt, to taste
  • 0.25 tsp (1.3 ml) black pepper, to taste
  • Chef's
  • The Dry Rule is Golden:** The most common mistake with cauliflower patties is sogginess. When wringing out the cauliflower, do not stop when your hands get tired. Keep squeezing until barely any liquid comes out. The drier the pulp, the crispier the result.
  • Cheese Matters:** Grate your own cheddar cheese from a block. Pre-shredded cheese contains anti-caking agents like potato starch which add carbs and prevent the cheese from melting into a perfect binder.

Method
 

  1. Prepare the Cauliflower Rice: Remove the stem and leaves from the cauliflower head and cut the rest into small florets.
  2. Place the florets into a food processor and pulse repeatedly until the cauliflower resembles the texture of short-grain rice.
  3. Steam the Cauliflower: Transfer the riced cauliflower into a microwave-safe bowl. Microwave on high power for 5 to 7 minutes until it is soft and tender.
  4. Extract Moisture (Critical Step): Carefully transfer the hot cauliflower onto a clean, thin kitchen towel.
  5. Let it cool slightly, then wrap the towel tightly and squeeze firmly to wring out as much liquid as possible. The pulp should be very dry for crispy patties.
  6. Create the Batter: Place the dried, cooled cauliflower pulp into a medium mixing bowl. Crack in 3 large eggs one at a time, mixing gently after each addition.
  7. Add Flavor and Bind: Add 1. 5 cups (1200 ml) of shredded cheddar cheese, 2 tsp of paprika, 1 tsp (5 ml) of turmeric, and 0. 75 tsp (375 ml) of rosemary.
  8. Mix thoroughly with a spatula or your hands until a uniform, mouldable dough forms.
  9. Form the Patties: Scoop a small amount of the mixture, roll it into a ball, and gently flatten it into a patty shape.
  10. Repeat until all the mixture is used.
  11. Fry the Patties: Place a large skillet over high heat.
  12. Add 1 tbsp (15 ml) of olive oil and 1 tbsp (15 ml) of coconut oil.
  13. Once the oil is shimmering hot, carefully place the patties into the pan.
  14. Cook to Crisp: Immediately reduce the heat to medium-high.
  15. Fry for 3 to 4 minutes on the first side until golden brown and crispy.
  16. Flip gently and cook for another 3 minutes on the second side.
  17. Serve: Remove the patties from the pan and let them rest on a wire rack for 1 minute to drain excess oil.
  18. Serve warm.
  19. Don't Rush the Flip:** These patties are delicate until a crust forms.
  20. Let them fry undisturbed for at least 3 minutes. If you try to flip them too early, they might crumble. Wait for a deep golden-brown edge to appear.

Nutrition

Calories: 255kcalCarbohydrates: 6gProtein: 14gFat: 20g

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