KETO LOW CARB BANG BANG CAULIFLOWER

Ingredients:

•  12 oz cauliflower cut into bite sized pieces (about 1/2 a large head of cauliflower)
•  cooking oil for frying
•  1 large egg whisked
•  1 tbsp heavy cream
•  1/2 tbsp parsley finely chopped

Breading

•  1 cup superfine almond flour
•  1 cup finely grated parmesan cheese use fresh and not shelf-stable kind

Bang bang sauce

•  1/4 cup mayonnaise
•  1 tbsp chili paste I used sambal
•  1 tbsp erythritol granular
•  1 tsp sriracha
•  1 tsp lime juice

Directions:

1. In a small bowl, whisk egg with heavy cream. Set aside.
2. In a medium bowl, whisk together almond flour and cheese. Set aside.
3. Line a medium baking sheet with parchment paper. Spoon a small amount of breading onto your sheet pan (just enough to cover the bottom of a cauliflower bite).
4. Dip a piece of cauliflower in the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and they will no longer stick to the cauliflower.
5. Place the cauliflower piece onto the small mound of bread crumbs, applying a little pressure so those breading sticks to the bottom of the cauliflower.
6. Spoon a small amount of breading over the cauliflower and then use your fingers to press the breading onto the cauliflower until it is fully coated. Make sure the coating is not too thick. You want the cauliflower to be completely covered but you don't want the coating to be too thick because it will fall off when fried. It is important to keep your hands dry and breading in a separate bowl so that the breading does not get too damp.
7. Carefully set the cauliflower aside onto a clean part of your baking sheet. Repeat with remaining cauliflower.
8. To deep fry the cauliflower, pour 1 1/2 inches of cooking oil into a pot. When the oil reaches 350F, add a few pieces of breaded cauliflower. You may need to stir the cauliflower a few times to prevent it from sticking to the bottom of the pan. Cook a few minutes until a deep golden brown. Remove cauliflower with a slotted spoon and place onto a paper towel-lined plate. Repeat with remaining cauliflower.
9. To make the bang bang sauce, add all sauce ingredients into a small bowl and whisk until smooth. Taste and adjust as needed. If you prefer less spicy, use less sriracha. If you leave out the sriracha completely you may want to add a little vinegar to the sauce.
10. Drizzle bang bang sauce over cauliflower. It's better to drizzle the sauce over the cauliflower to prevent the breading from getting soft from the sauce. Garnish with parsley. Serve immediately.

Notes:

• Finely grate the parmesan cheese so that it resembles grains of sand. I used my food processor.
• The cauliflower can also be baked or air fried. For those instructions, see my crispy low carb cauliflower post.
• Adding heavy cream to the egg will make it easier to coat.
• If you do not like to eat very spicy, you may want to reduce or leave out the sriracha sauce. If you leave out the sriracha, I recommend adding a little vinegar to the sauce.
• I used sambal chili paste.*
• I used So Nourished Erythritol Sweetener Granular.*
• *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
• Nutritional information does not include oil for frying . Nutrition facts assume all of the egg wash and breading is used, but in actuality, you will not use all the breading. Nutrition facts also assumes you will use all the sauce but I had leftover sauce.

Nutrition Facts

Nutrition Facts

Keto Low Carb Bang Bang Cauliflower

Amount Per Serving (0.25 of recipe)

Calories 433Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 8g50%

Cholesterol 74mg25%

Sodium 546mg24%

Potassium 478mg14%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 3g3%

Protein 13g26%

Vitamin A 370IU7%

Vitamin C 42.9mg52%

Calcium 362mg36%

Iron 1.9mg11%

Net Carbs 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Superior Way to Make Roasted Potatoes

Serves 6 to 8
Ingredients:

• 2.2 pounds small potatoes, peeled and chopped
• 6 tablespoons duck fat
• Sea salt
• Coarsely ground black pepper
• Leaves of 6 to 8 sprigs of rosemary, finely chopped
• 1 cup freshly grated Parmesan
• Preparation:
• 1. Preheat the oven to 350 degrees Fahrenheit.

1. Place the potatoes in a large saucepan and cover with cold water. 
2. Bring to a boil over high heat and cook until parboiled, 6 to 8 minutes. 
3. Drain and shake them roughly in a colander to remove excess water.
4. Place a roasting pan large enough to hold all the potatoes in a single layer in the oven to preheat for 5 minutes. remove from oven and spread the duck fat over the bottom of the pan. 
5. Pour the potatoes into the roasting pan and stir well to ensure all the potatoes are covered with the fat. 
6. Season with salt and pepper to taste and stir well.
7. Bake for 25 to 30 minutes. 
8. Remove the potatoes from the oven and sprinkle with rosemary and Parmesan. 
9. Shake or stir thoroughly to ensure each potato is well coated. 
10. Bake until the potatoes are crisp and lightly brown, 20 to 30 minutes more.

Corn and Crab Salad

SERVINGS - 6

INGREDIENTS

• 6 to 8 ears of corn, blanched and kernels removed (for a total of 6 cups/900 g of kernels)
• 3 tbsp (45 ml) vegetable oil
• 4 green onions, thinly sliced
• 1/4 cup (60 ml) mayonnaise
• 1/2 tsp ground chipotle pepper or smoked paprika
• 3/4 lb (340 g) snow crab claws, shelled
• 3 tbsp queso fresco or crumbled feta cheese
• Lime wedges, to taste

PREPARATION

1. In a non-stick skillet over high heat, brown the corn kernels in the oil, stirring constantly. Remove from the heat and add the green onions. Let cool.
2. In a bowl, combine the mayonnaise and chipotle.
3. Spoon the corn mixture into glasses or small bowls. Add the crab and cheese. Top with a spoonful of mayonnaise and a lime wedge.

Negroni Sbagliato

For those with an aversion to gin or who just want to try the drink with a fancy twist, there is the Negroni Sbagliato, another of the best Italian cocktails.

The Negroni Sbagliato, invented in 1972, was the product of a bartenders mistake. Mirko Stocchetto, working at Bar Basso at the time, accidentally mixed in sparkling wine into a Negroni instead of gin. He quickly realized that the drink was fantastic and a new classic Italian cocktail was born.

Sbagliato means "mistake," and if you’re after a great tasting cocktail with the added punch of alcoholic fizz, then this is the cocktail for you.

Recipe

Sbagliato means “messed up” or “mistaken” in Italian, and while the Negroni Sbagliato is said to be the result of a busy bartender mistakenly using sparkling wine instead of gin in a Negroni, we think it turned out to be a pretty happy accident.

• 1 oz. sweet vermouth
• 1 oz. Campari
• 1 oz. lightly sparkling wine

• Tools: mixing spoon
• Glass: rocks
• Garnish: orange wheel

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Aperol Spritz

The Aperol spritz is another of the great classic Italian cocktails. Similar to the Americano, this drink uses Aperol in place of Campari. Aperol is orange in color, slightly sweeter and lower in alcohol. This makes it perfect for the summer months when you can enjoy the aperitivo in the day under the hot Italian sun.

Aperol Spritz Recipe

• Glass: Tom Collins or Balloon Glass

Ingredients

• 3 ozProsecco
• 2 oz  Aperol
• 1oz Soda Water
• Garnish with orange slice.

Method

Fill a Tom Collins or balloon glass with prosecco. Add ice followed by Aperol. Top with soda water. Garnish with orange slice.

Venetian Spritz

• 3 oz (90 ml) sparkling white wine, cold
• 2 oz (60 ml) Aperol, Campari or Select, cold
• 1 oz (30 ml) club soda or mineral water, cold
• 2 green olives
• 1 orange slice, halved

1. In a glass, combine the sparkling wine, Aperol and soda.
2. Thread the olives onto a toothpick. 
3. Garnish the glass with the olives and orange slices.
4. Makes one serving.