Keto Cheesy Bacon Cauliflower Bites
About This Recipe
If you're hunting for a keto-friendly recipe that's guaranteed to wow your tastebuds, look no further than the Keto Cheesy Bacon Cauliflower Bites. This mouthwatering medley blends the uncomplicated yet unexpected flavors of bacon and cauliflower, amplified by a rich trio of cream, goat, and parmesan cheese. The inspiring seasonings of garlic and Italian herbs, together with the unique crunch of crushed pork rinds, seal the culinary deal. This dish delivers not only a symphony of taste but also an irresistible array of textures to keep your palette engaged with every bite.
The Keto Cheesy Bacon Cauliflower Bites is a highly versatile dish that effortlessly fits within a keto lifestyle, serving as either a hearty main course or an appetizing side dish, depending on your need. A testament to dietary innovation, this recipe showcases that a healthy lifestyle need not compromise on taste or excitement. For those into fitness tracking, this recipe also syncs perfectly with your keto mobile app, transferring the nutritional information quickly and accurately for effortless diet management.
High in flavor yet low in carbs, the Keto Cheesy Bacon Cauliflower Bites is a fantastic meal choice for anyone embracing the Keto diet. The deliciously melted cheddar cheese blends flawlessly with the tangy goat cheese, hint of seasonings, and the surprising crunch of the pork rinds, all held together by the earthy undertone of the cauliflower. This dish is more than just a meal; it's a keto-friendly culinary experience that invites you to indulge your taste buds, all while staying within your dietary goals. Get ready to fall in love with keto cooking, one bacon cauliflower bite at a time!
Ingredients
Directions
To rice the cauliflower you can pulse it in a food processor or even just use a cheese grater. I used a cheese grater.
In large mixing bowl, combine riced cauliflower, bacon, softened cream cheese, goat cheese, sharp cheddar cheese, sharp garlic white cheddar cheese, 1/2 cup grated Parmesan, minced garlic, 1/2 tsp. Italian seasoning, sea salt and pepper. Mix until all ingredients are well incorporated. Refrigerate 1-2 hours to allow to firm.
Combine crushed pork rinds, remaining 1 cup Parmesan cheese, remaining 1/2 tsp. Italian seasoning, onion powder and garlic powder. This mixture will be your breading.
After cauliflower mixture has had time to chill and firm, roll mixture into even balls. I made mine approximately an inch and a half to two inches in diameter. This made 30 balls. Freeze for 3 hours, up to overnight.
In a large pan, heat about one inch of oil over medium-high to high heat. Using different oils will change the temperature at which you should heat it. Be sure to check the smoke point for any oil you choose to use. When I am frying things stove-top I use my non-stick wok. The high sides help prevent splatter and it makes for easy clean up.
Roll each ball in breading mixture until well and evenly coated. When oil is nice and hot, drop balls in 5 or 6 at a time. It will be obvious when it is time to flip them over. Fry until they are a nice even golden brown all over.
Remove from oil and let cool on a paper towel. The paper towel will soak up excess grease. I served these with a low-carb marinara and also ranch dressing. They both made for great dips.
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