Fried Cauliflower With Lemon Capers. I have to say this recipe is so simple and I wish I had thought of it myself…but I didn’t. We have a restaurant here in Portland that serves (ed) it. I just looked at their menu and no longer see it listed and how sad because it is so, so good. The first thing I did was to go home and try making it myself and we have been eating it regularly ever since. I fry this in my own rendered tallow but you may certainly use your favorite oil. I save my oil and then use it to make Southern Fried Chicken as the oil is totally clean when I finish with it. Tallow is such a stable oil that it can easily be reheated and will not break down like most other oils. Don’t not make this because you don’t have tallow-it’s just what I use. The best thing about this is you can fry everything but the leaves. Yep, the core too. In addition to the recipe below I do sometimes drizzle a little Asian Dipping Sauce on low carb deep fried cauliflower with lemon capers because I pretty much always have it in the fridge but the recipe stands totally by itself. Kinda hard to describe the fabulous flavor of this dish…You’ll just have to try it and see.
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- 1 Large Cauliflower Room Temperature
- ¼ C Lemon Juice
- ¼ C Capers
- Fat For Frying
- Core and cut large florets about 1-1½" (They will shrink as they fry).
- Cut core into good size chunks.
- Heat fat to very hot-about 375-385 degrees and maintaining high heat, fry in batches until dark golden brown.
- Plate and drizzle with capers & lemon juice.
- Salt & pepper if wanted and I do not.
- 6 Servings
- 100 Calories, 3.0g Protein, 5.8g Fat, 8.4g Carbs, 3.7g Fiber, 4.7g Net Carbs
- That's it and how easy.
- I added 3 T fat to the nutritionals because there will be some retained in the cauliflower.