ads

CHEESY CAULIFLOWER FRITTERS

on
CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
8

ads

Butter Shrimp and Lemon Parmesan Cauliflower Rice

on
Butter Shrimp and Lemon Parmesan Cauliflower Rice
I’ve been pairing it a lot with cauliflower rice lately. From different types of chicken to salmon, I’ve now decided to pair it with one of my favourites: shrimp. I seasoned the shrimp with garlic, butter, and crushed red pepper flakes.

Preparation

  • 4 tablespoons butter, divided
  • 9 ounces cauliflower
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • Pepper and salt to taste
  • 4 tablespoons of vegetable broth
  • 12 ounces shrimp
  • 1 tablespoon of olive oil
  • 3 teaspoons fresh garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 medium lemon

Execution

  1. Measure and prepare all ingredients.
  2. In a skillet over medium heat, add the cauliflower rice with half the butter, Italian seasoning, onion powder, lemon zest, and salt and pepper to taste.
  3. When the butter is wet, add the vegetable broth to the pan. Stir in cauliflower and remove from pan and set aside.
  4. Add the garlic, remaining butter and olive oil to the same skillet and cook for 1 minute. Add the shrimp and crushed red pepper flakes. Cook both sides.
  5. Once the shrimp is thoroughly cooked, add the cauliflower rice back to the pan to warm it up.
  6. Serve with a sprinkle of lemon juice on top. Enjoy!



notes

This makes a total of 4 servings of Keto Butter Shrimp and Lemon Parmesan Cauliflower Rice. Each serving comes out as 227 calories, 15.7 g fat, 2.8 g net carbs and 18.7 g protein.

Comments

Post a Comment

ads