Recipe: Curried Keto Cauliflower Poppers

Forget the deep fryer! You can indulge in the toasty, golden decadence of this side dish simply by roasting it in the oven. 

Nourishing and filling, low-sugar impact and full of fiber – cauliflower may be the most versatile veggie hiding in plain sight. Add turmeric, famed for centuries for its health benefits, and you have a healthy, naturally anti-inflammatory dish that just happens to taste fantastic!

In a pinch, bagged frozen cauliflower florets work just fine in this recipe. But if you can make it down to your local farmer’s market, pick up a few heads of this seemingly plain veggie. I promise you’ll be amazed by the fresh, sweet, and delicate flavor.

With a dusting of Indian-inspired seasoning, these poppers are popping with flavor. Spicy and savory, they disappear in less time then it takes to make them! So while the oven is hot, throw in a batch of these Roasted Spiced Chickpeas for a boost of protein. 

You can use this dish as a healthy side, or make it the foundation of a vegetarian feast, along with Curried Lentils and hummus with a selection of fresh veggies to dip. And if you’re eating keto, you can easily up the healthy fat content by drizzling more melted ghee or olive oil over your finished poppers.

The beauty of a recipe like this is it’s tasty and versatile enough to work for gluten-free, dairy-free, Paleo, keto, vegan, and everyone in between!

Curried Keto Cauliflower Poppers

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September 2, 2019

These keto-friendly cauliflower poppers are dusted in curry, turmeric, and cinnamon and are full of flavor and nutrition.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

1 head of cauliflower, cut into florets

1 Tbsp olive oil

1/2 tsp coarse sea salt

1 1/2 tsp yellow curry powder

1/4 tsp black pepper

1/4 tsp cinnamon

1/4 tsp ground turmeric

2 Tbsp minced garlic

1 tsp grated fresh ginger

2 Tbsp pasture-raised ghee (melted) or olive oil

2 Tbsp lemon juice

3 Tbsp fresh chopped cilantro

Directions

1Preheat oven to 425°F.

2Cut the florets into bite sized pieces and toss in a large bowl with two tablespoons olive oil, spices, garlic, and ginger until evenly coated.

3Place on a baking sheet and bake for 12-15 minutes.

4Remove from oven and combine cauliflower in a large bowl with ghee, lemon juice, and cilantro, then return to baking sheet.

5Bake for another 5-8 minutes, or until soft and golden brown.

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