31+ Easy Keto Asian Cauliflower Recipes You Need to Try

If you’re on a keto diet and craving bold, vibrant flavors, look no further than these 31+ keto Asian cauliflower recipes!

Cauliflower, often hailed as the low-carb superhero, makes for the perfect substitute in many traditional Asian dishes.

From cauliflower rice to crispy cauliflower tacos and hearty stir-fries, the possibilities are endless.

Whether you’re looking for a savory side dish, a main course, or a fun appetizer, this roundup has something for everyone.

Asian cuisine is known for its rich, umami flavors, and when combined with the versatility of cauliflower, you can enjoy your favorite dishes while staying within your carb limits.

These recipes are packed with fresh vegetables, healthy fats, and aromatic spices, making them both nutritious and satisfying.

Plus, they’ll help you explore new ways to enjoy cauliflower, all while adhering to a keto-friendly lifestyle.

So, get ready to elevate your meal planning with these keto Asian cauliflower recipes that are bursting with flavor and texture!

31+ Easy Keto Asian Cauliflower Recipes You Need to Try

With these 31+ keto Asian cauliflower recipes, you can enjoy a wide variety of flavorful, low-carb dishes that are both satisfying and easy to prepare.

From hearty stir-fries and crispy snacks to refreshing salads and savory soups, these recipes will help you stick to your keto goals while enjoying authentic Asian-inspired flavors.

Whether you’re meal prepping for the week or looking for a delicious dinner idea, these keto-friendly recipes offer endless opportunities to create nutritious and exciting meals.

So, give these recipes a try and add a little Asian flair to your keto diet today!

Keto Asian Cauliflower Fried Rice

This keto-friendly fried rice uses cauliflower rice as a low-carb alternative to regular rice, infused with savory Asian flavors. It’s quick, easy, and packed with nutrients while remaining deliciously satisfying. Perfect for a weeknight dinner or a side dish to complement your favorite keto meals.

Ingredients:

• 1 medium cauliflower head (chopped into florets)
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1/2 small onion, finely diced
• 1/2 cup bell peppers, diced
• 1/2 cup frozen peas and carrots (optional)
• 2 eggs, beaten
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Optional: 1 tablespoon sesame seeds for garnish

Instructions:

1. Prepare the cauliflower rice by pulsing the cauliflower florets in a food processor until it resembles rice grains. Set aside.
2. Heat sesame oil in a large skillet over medium heat. Add garlic and onions and sauté for 2-3 minutes until fragrant.
3. Add the diced bell peppers and peas and carrots (if using), and cook for another 3-4 minutes until vegetables are tender.
4. Push the vegetables to the side of the pan and pour the beaten eggs into the pan. Scramble until fully cooked, then combine with the vegetables.
5. Stir in the cauliflower rice, soy sauce, rice vinegar, salt, and pepper. Stir fry for 5-7 minutes until the cauliflower rice is tender and slightly golden.
6. Remove from heat and garnish with green onions and sesame seeds.

This cauliflower fried rice is a flavor-packed, low-carb version of the traditional Asian fried rice, making it ideal for those on a keto diet. It’s incredibly versatile, so feel free to add your favorite vegetables or protein like chicken or shrimp. The addition of soy sauce and rice vinegar gives it that authentic, umami-rich flavor without the carbs, making it the perfect keto-friendly side dish.

Keto Asian Cauliflower “Wings”

These crispy cauliflower “wings” are coated in a spicy, tangy Asian-inspired sauce that will satisfy your cravings for traditional wings without the carbs. They’re baked to perfection, making them a healthy, guilt-free snack or appetizer for any occasion.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 large eggs, beaten
• 1 tablespoon sesame oil
• 1/4 cup soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha sauce (optional for heat)
• 1 tablespoon honey (or keto-friendly sweetener)
• 1 tablespoon sesame seeds
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, garlic powder, onion powder, salt, and pepper.
3. Dip each cauliflower floret into the beaten eggs and then coat it with the flour mixture, pressing lightly to ensure it sticks. Arrange the coated florets on the prepared baking sheet.
4. Bake for 20-25 minutes, flipping halfway through, until the cauliflower is crispy and golden.
5. While the cauliflower bakes, whisk together the sesame oil, soy sauce, rice vinegar, sriracha (if using), and honey in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
6. Once the cauliflower is done, remove it from the oven and toss the florets in the prepared sauce.
7. Garnish with sesame seeds and green onions before serving.

These keto-friendly cauliflower wings are a great substitute for regular buffalo wings but with an Asian twist. The crispy coating, combined with the sweet and spicy sauce, creates a mouthwatering snack that’s perfect for parties or as a main course. The baking process keeps the cauliflower light and crispy while the flavorful sauce adds that punch of Asian-inspired goodness.

Keto Asian Cauliflower Soup

This creamy, comforting cauliflower soup features Asian-inspired ingredients like coconut milk, ginger, and garlic for a fragrant, flavorful soup that’s entirely keto-approved. It’s warm, satisfying, and perfect for a chilly day or as a starter to an Asian-inspired meal.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 small onion, diced
• 2 cups vegetable or chicken broth (low-sodium)
• 1 cup full-fat coconut milk
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add garlic, ginger, and onion, sautéing until fragrant and softened, about 3-4 minutes.
2. Add the cauliflower florets to the pot and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth, soy sauce, rice vinegar, and season with salt and pepper. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for 10-12 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return to the pot.
5. Stir in the coconut milk, and adjust seasoning if necessary. Heat the soup for an additional 3-5 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This keto Asian cauliflower soup is incredibly creamy and full of warming flavors. The coconut milk provides richness, while the soy sauce and rice vinegar create a perfectly balanced broth. The combination of ginger, garlic, and cilantro adds a depth of flavor, making it a comforting meal that can be enjoyed year-round. It’s an ideal dish for keto dieters looking for a satisfying, low-carb soup that doesn’t skimp on taste.

Keto Asian Cauliflower Noodles with Peanut Sauce

These keto-friendly cauliflower noodles are served with a rich and creamy peanut sauce, making them the perfect low-carb alternative to traditional Asian noodle dishes. The cauliflower noodles are light yet satisfying, and the peanut sauce provides a delicious umami flavor, creating a well-balanced and savory dish.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce (optional for heat)
• 1 tablespoon ginger, minced
• 1/4 cup water (adjust as needed for sauce consistency)
• Salt and pepper to taste
• 2 tablespoons chopped peanuts (for garnish)
• Fresh cilantro leaves (for garnish)

Instructions:

1. Use a spiralizer to create cauliflower noodles, or pulse the cauliflower florets in a food processor until they resemble noodle-sized pieces. Set aside.
2. Heat the sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté for 2-3 minutes until fragrant.
3. Add the cauliflower noodles to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still have some texture.
4. While the cauliflower noodles are cooking, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha (if using), and water in a bowl until smooth. Adjust the amount of water for your desired sauce consistency.
5. Once the noodles are cooked, pour the peanut sauce over them and toss until the noodles are fully coated.
6. Season with salt and pepper to taste, then garnish with chopped peanuts and cilantro.

This keto Asian cauliflower noodle dish is a delightful twist on traditional Asian noodles. The peanut sauce provides a perfect balance of savory and slightly spicy flavors that pair wonderfully with the tender cauliflower noodles. It’s an ideal meal for anyone on a keto diet, as it’s low in carbs but high in flavor and texture.

Keto Asian Cauliflower Stir-Fry with Tofu

This vibrant stir-fry is made with cauliflower and tofu, two keto-friendly ingredients that combine perfectly with the bright, savory Asian flavors of soy sauce, garlic, and ginger. It’s a quick and easy dish that’s both satisfying and nourishing, ideal for a light dinner or a healthy lunch.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 1 block firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• 1/2 cup bell peppers, sliced
• 1 tablespoon chili flakes (optional for heat)
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the remaining sesame oil and sauté garlic and ginger for 2-3 minutes, until fragrant.
3. Add the cauliflower florets and bell peppers, stir-frying for about 5-7 minutes, or until the cauliflower is tender but still slightly crunchy.
4. Pour in the soy sauce and rice vinegar, then toss the cauliflower and peppers to coat in the sauce. Add the cooked tofu back into the skillet and stir to combine.
5. Sprinkle with sesame seeds, chili flakes (if using), and green onions. Season with salt and pepper to taste.
6. Serve hot, garnished with extra green onions or cilantro if desired.

This keto-friendly cauliflower stir-fry with tofu is a fantastic way to enjoy a low-carb, plant-based meal that’s full of flavor and nutrients. The tofu adds protein, while the cauliflower serves as a great substitute for rice or noodles, keeping the dish light and low in carbs. The savory soy sauce and tangy rice vinegar provide a deliciously balanced sauce that brings all the ingredients together.

Keto Asian Cauliflower Sushi Rolls

These keto-friendly sushi rolls replace traditional rice with cauliflower rice, making them a perfect option for those following a low-carb lifestyle. Packed with fresh vegetables and seasoned with soy sauce, sesame oil, and a touch of wasabi, these sushi rolls are light, refreshing, and bursting with flavor.

Ingredients:

• 1 small cauliflower head, grated or processed into rice-sized pieces
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 4 nori sheets (seaweed)
• 1 small cucumber, julienned
• 1 small avocado, sliced
• 1/4 cup shredded carrots
• 2 tablespoons soy sauce or coconut aminos (for dipping)
• 1 teaspoon wasabi (optional)

Instructions:

1. Prepare the cauliflower rice by grating or pulsing the cauliflower in a food processor until it resembles rice grains.
2. Heat the cauliflower rice in a large pan over medium heat for 5-7 minutes, stirring occasionally until it softens slightly. Remove from heat and stir in rice vinegar and sesame oil to season the cauliflower rice.
3. Place a sheet of nori on a bamboo sushi mat or a clean surface. Spread a thin layer of cauliflower rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange the cucumber, avocado, and shredded carrots along the bottom edge of the cauliflower rice.
5. Roll up the sushi tightly, using the bamboo mat or your hands, and seal the edge with a little water.
6. Slice the roll into bite-sized pieces using a sharp knife.
7. Serve with soy sauce or coconut aminos for dipping, and a small amount of wasabi for extra flavor.

These keto Asian cauliflower sushi rolls offer a healthy and low-carb alternative to traditional sushi. The cauliflower rice, combined with fresh vegetables like cucumber, avocado, and carrots, creates a refreshing and flavorful bite. The sesame oil and rice vinegar add an authentic touch, while the wasabi gives it that spicy kick typical of sushi. These rolls are perfect for a keto-friendly appetizer or a light meal that’s both satisfying and delicious.

Keto Asian Cauliflower Soup with Coconut Milk

This creamy cauliflower soup is infused with Asian flavors such as ginger, garlic, and coconut milk, making it the perfect low-carb comfort food. It’s warming, satisfying, and easy to make, offering a rich and velvety texture without the added carbs.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups chicken or vegetable broth (low-sodium)
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and onion, and sauté for about 3-4 minutes until fragrant and softened.
2. Add cauliflower florets to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the broth, soy sauce, and rice vinegar, bringing the mixture to a boil. Reduce the heat and simmer for 12-15 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
5. Stir in the coconut milk, and season with salt and pepper. Allow the soup to simmer for an additional 3-5 minutes to heat through.
6. Serve the soup garnished with fresh cilantro and lime wedges.

This keto Asian cauliflower soup with coconut milk is rich and comforting, offering a delicious balance of savory and creamy flavors. The coconut milk provides a smooth texture, while the ginger and garlic give the soup an aromatic depth. It’s perfect for a cozy meal, and the added cilantro and lime bring a refreshing touch that enhances the Asian-inspired taste.

Keto Asian Cauliflower Stir-Fry with Shrimp

This keto-friendly stir-fry with cauliflower and shrimp is a delicious, light meal packed with protein and vegetables. The cauliflower rice serves as a perfect base, absorbing the flavorful sauce, while the shrimp adds a juicy protein element. It’s an easy and quick dish for a weeknight dinner.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 1 tablespoon sesame oil
• 1 pound shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1/2 cup bell peppers, sliced
• 1/2 cup broccoli florets
• 1 tablespoon sesame seeds
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice by pulsing the cauliflower florets in a food processor until it resembles rice-sized pieces.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add garlic and ginger and sauté for about 2 minutes until fragrant.
4. Add the cauliflower rice, bell peppers, and broccoli to the skillet. Stir-fry for 5-7 minutes until the cauliflower rice is tender and the vegetables are cooked.
5. Stir in the soy sauce, rice vinegar, and cooked shrimp, and toss to coat everything evenly.
6. Garnish with sesame seeds and green onions, and season with salt and pepper to taste before serving.

This keto Asian cauliflower stir-fry with shrimp is full of flavor and makes for a light yet satisfying meal. The shrimp adds a delicious, succulent texture, while the cauliflower rice serves as a great low-carb substitute for traditional stir-fried rice. With the savory soy sauce and the crunch of vegetables, this stir-fry is a fantastic, quick-to-make option that fits perfectly into a keto lifestyle.

Keto Asian Cauliflower Tempura

This keto cauliflower tempura is a crispy, crunchy delight that brings together the flavors of crispy tempura with the low-carb benefits of cauliflower. The cauliflower florets are coated in a light, crispy batter made with almond flour and coconut flour, then fried until golden brown for a deliciously indulgent keto-friendly snack.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg
• 1/2 cup sparkling water (or cold water)
• 2 cups avocado oil (for frying)
• 2 tablespoons soy sauce or coconut aminos (for dipping)
• 1 tablespoon rice vinegar (optional, for dipping sauce)

Instructions:

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and pepper.
2. In another bowl, beat the egg, then add the sparkling water (or cold water) and whisk to combine.
3. Gradually add the wet ingredients to the dry ingredients, stirring until you get a smooth batter.
4. Heat the avocado oil in a deep skillet or pot over medium-high heat.
5. Dip each cauliflower floret into the batter, coating it evenly, then carefully place it into the hot oil. Fry the cauliflower florets in batches for 2-3 minutes on each side until golden brown and crispy.
6. Remove the fried cauliflower tempura from the oil and drain on a paper towel-lined plate.
7. Serve with soy sauce or coconut aminos for dipping. Optionally, mix the soy sauce with rice vinegar for an extra tangy dip.

This keto Asian cauliflower tempura provides a deliciously crispy and light snack that’s perfect for anyone on a keto diet. The almond flour and coconut flour batter create the ideal crunch without the carbs, and the cauliflower remains tender inside. This dish is a fantastic keto appetizer or snack that will satisfy your craving for crispy, crunchy fried food.

Keto Asian Cauliflower Kimchi

This keto-friendly cauliflower kimchi offers a spicy, tangy, and flavorful twist on the traditional Korean dish, using cauliflower as a substitute for rice or cabbage. It’s packed with probiotics, making it a great addition to a keto diet, and it’s perfect for adding an Asian-inspired kick to your meals.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 2 tablespoons sea salt
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (gochujang or a keto-friendly version)
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon stevia or your preferred keto sweetener (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. Place the cauliflower florets in a large bowl, and sprinkle with sea salt. Toss the cauliflower to ensure the salt evenly coats the florets. Let it sit for 1-2 hours to soften and draw out moisture.
2. After the cauliflower has softened, rinse it thoroughly to remove excess salt. Drain the florets well.
3. In a separate bowl, combine ginger, garlic, fish sauce, soy sauce, rice vinegar, chili paste, sesame oil, and apple cider vinegar. Stir in the sweetener (if using) and mix until the ingredients are fully combined.
4. Add the cauliflower florets into the seasoning mixture and toss well to coat. Massage the sauce into the cauliflower for about 2-3 minutes to ensure it’s well distributed.
5. Transfer the seasoned cauliflower to a clean glass jar and press down to pack it tightly. Seal the jar and leave it in a cool, dark place for 3-5 days to ferment. Check daily and press the cauliflower down to ensure it remains submerged in the liquid.
6. Once fermented, serve your cauliflower kimchi as a side dish or a topping for other keto meals. Garnish with chopped green onions before serving.

Keto Asian cauliflower kimchi is an excellent way to enjoy the health benefits of fermented foods while adhering to a low-carb lifestyle. The cauliflower provides a satisfying texture, and the spicy, tangy flavor from the ginger, garlic, and gochujang brings a depth of flavor that pairs well with many Asian dishes. It’s a great condiment for adding zest and probiotics to your keto meals.

Keto Asian Cauliflower Spring Rolls

These keto-friendly Asian cauliflower spring rolls are light, fresh, and packed with flavor. They are perfect as an appetizer or a light meal, with a combination of crisp veggies, cauliflower rice, and a savory dipping sauce. The rice paper wrappers are replaced with cauliflower rice to keep the rolls low-carb.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 8-10 rice paper sheets (choose keto-friendly ones or make your own using almond flour)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 1/4 cup avocado, sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1/4 cup almond butter or peanut butter (for dipping sauce)
• 1 tablespoon water (to thin the dipping sauce)
• 1 teaspoon sriracha (optional, for heat)

Instructions:

1. Prepare the cauliflower rice by grating or processing the cauliflower in a food processor until it resembles rice grains. Sauté the cauliflower rice in sesame oil over medium heat for 5-7 minutes until tender. Remove from heat and let it cool.
2. In a small bowl, whisk together soy sauce, rice vinegar, lime juice, and a pinch of salt. Toss the cooled cauliflower rice in the mixture to give it a bit of flavor.
3. To assemble the spring rolls, soak the rice paper sheets in warm water for about 20 seconds, until soft but pliable. Lay the softened rice paper on a flat surface.
4. Place a small amount of the seasoned cauliflower rice in the center of each rice paper sheet. Top with a few strips of carrot, cucumber, avocado, cilantro, and mint leaves.
5. Fold the sides of the rice paper over the filling, then carefully roll it up from the bottom, making sure it’s tightly sealed.
6. For the dipping sauce, whisk together almond butter, water, soy sauce, and sriracha until smooth. Adjust water to achieve your desired consistency.
7. Serve the spring rolls with the dipping sauce on the side.

These keto Asian cauliflower spring rolls are fresh, crunchy, and full of vibrant flavors. The cauliflower rice provides the perfect base, while the fresh veggies and herbs create a refreshing contrast. Paired with the creamy, slightly spicy almond butter dipping sauce, these rolls are a delicious and healthy keto snack or appetizer.

Keto Asian Cauliflower Ramen

This keto-friendly cauliflower ramen substitutes traditional noodles with cauliflower rice to create a low-carb version of the classic Japanese ramen dish. With a savory broth and delicious toppings like soft-boiled eggs, green onions, and mushrooms, this cauliflower ramen is a comforting, flavorful dish that fits perfectly into your keto meal plan.

Ingredients:

• 1 medium cauliflower head, processed into rice-sized pieces
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth (low-sodium)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sriracha (optional for heat)
• 2 soft-boiled eggs (for garnish)
• 1/2 cup sliced mushrooms (shiitake or button)
• 1/4 cup green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)
• 1 sheet nori (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the ginger and garlic, sautéing until fragrant (about 2 minutes).
2. Add the chicken or vegetable broth, soy sauce, rice vinegar, and chili paste (if using). Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to blend.
3. While the broth simmers, prepare the cauliflower rice by pulsing the cauliflower florets in a food processor until they resemble rice-sized pieces.
4. Add the cauliflower rice to the broth and simmer for another 5-7 minutes, until the cauliflower is tender and slightly cooked through.
5. In a separate pan, sauté the mushrooms until tender, about 5 minutes.
6. To serve, ladle the cauliflower ramen into bowls. Top each with sautéed mushrooms, a soft-boiled egg, green onions, sesame seeds, and a strip of nori.
7. Optionally, add extra chili paste or sriracha for more heat.

Keto Asian cauliflower ramen is a comforting and low-carb take on traditional ramen. The cauliflower rice provides a great substitute for noodles, soaking up the savory broth while remaining light and satisfying. The toppings like soft-boiled eggs and mushrooms add richness, while the sesame seeds and nori bring texture and authenticity to the dish. It’s a delicious and keto-friendly way to enjoy the flavors of ramen without the carbs.

Keto Asian Cauliflower Fried Rice

This keto-friendly cauliflower fried rice replaces traditional rice with cauliflower rice, making it a low-carb, satisfying alternative. The dish is packed with vibrant vegetables and savory seasonings, delivering all the flavors of classic fried rice without the carbs. It’s quick and easy to prepare, making it the perfect side dish or main meal.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 2 tablespoons sesame oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup bell pepper, diced
• 1/2 cup peas (optional, or use other keto-friendly veggies)
• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1/4 cup green onions, sliced
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice by grating or processing the cauliflower into rice-sized pieces using a food processor.
2. Heat sesame oil in a large skillet or wok over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
3. Add garlic, bell pepper, and peas (if using), and cook for an additional 3 minutes until the vegetables are tender.
4. Push the vegetables to the side of the skillet, add the beaten eggs to the empty side, and scramble until fully cooked.
5. Stir in the cauliflower rice, soy sauce, and rice vinegar. Cook, stirring frequently, for 5-7 minutes until the cauliflower rice is tender and slightly golden.
6. Season with salt and pepper to taste, then garnish with green onions and sesame seeds before serving.

This keto Asian cauliflower fried rice is a perfect substitute for traditional fried rice. It’s quick to make, loaded with vegetables, and offers a savory, satisfying dish that’s low in carbs but full of flavor. The addition of soy sauce and sesame oil brings authentic Asian flavor, while the scrambled eggs add richness. It’s ideal as a side dish or a complete meal.

Keto Asian Cauliflower Salad with Peanut Dressing

This keto-friendly Asian cauliflower salad features crunchy cauliflower, cabbage, and a rich, creamy peanut dressing. It’s a light, refreshing dish that’s perfect for a low-carb lunch or a side to accompany your dinner. The salad is filled with flavor from fresh herbs, sesame oil, and tangy vinegar, making it a satisfying, healthy option.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped cilantro
• 1/4 cup green onions, sliced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon peanut butter (unsweetened)
• 1 teaspoon ginger, minced
• 1 teaspoon lime juice
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cauliflower florets, shredded cabbage, cilantro, and green onions.
2. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, peanut butter, ginger, lime juice, and a pinch of salt and pepper. Adjust the amount of water to thin the dressing if needed.
3. Pour the dressing over the salad and toss to coat the vegetables evenly. Let the salad sit for about 10 minutes to allow the flavors to meld.
4. Garnish with sesame seeds and additional cilantro before serving.

This keto Asian cauliflower salad with peanut dressing is a great low-carb option for a light and nutritious meal. The crunchy cauliflower and cabbage add texture, while the rich peanut dressing offers a delicious and savory flavor. The sesame oil, lime juice, and soy sauce elevate the dish with bold Asian-inspired flavors. It’s an easy-to-make, refreshing, and satisfying salad for any occasion.

Keto Asian Cauliflower Chicken Skewers

These keto-friendly cauliflower chicken skewers are grilled to perfection and served with a savory, tangy Asian-inspired marinade. The cauliflower florets are slightly charred and tender, while the chicken remains juicy and flavorful, making this dish a fantastic choice for keto meal prepping or a delicious family dinner.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 chicken breasts, cut into bite-sized cubes
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey (or a keto-friendly sweetener)
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• 2 tablespoons chopped cilantro (for garnish)

Instructions:

1. In a large bowl, mix olive oil, soy sauce, rice vinegar, sesame oil, honey, garlic powder, ginger, chili flakes (if using), salt, and pepper to create the marinade.
2. Add the chicken cubes and cauliflower florets to the marinade. Toss well to coat and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
3. Preheat the grill or grill pan over medium heat. Thread the marinated chicken cubes and cauliflower florets onto skewers, alternating between the two.
4. Grill the skewers for 4-5 minutes per side until the chicken is cooked through and the cauliflower is charred and tender.
5. Remove the skewers from the grill and garnish with chopped cilantro before serving.

These keto Asian cauliflower chicken skewers are a delicious and satisfying meal that’s perfect for grilling season or any time you’re craving something flavorful and low-carb. The combination of tender chicken and charred cauliflower, paired with a savory Asian marinade, creates a mouthwatering dish. Whether served as a main course or a party appetizer, these skewers are sure to please anyone on a keto diet.

Keto Asian Cauliflower Tacos

These keto-friendly Asian cauliflower tacos feature crispy cauliflower florets in a savory, tangy sauce, paired with crunchy slaw and wrapped in a low-carb tortilla. This unique fusion dish is full of bold Asian flavors and makes for a fun, flavorful, and low-carb alternative to traditional tacos.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tablespoons sesame oil
• 1/4 cup soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional for heat)
• 1 tablespoon sesame seeds
• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped cilantro
• 1/4 cup green onions, sliced
• 4-6 low-carb tortillas
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with sesame oil, soy sauce (or coconut aminos), rice vinegar, sriracha (if using), sesame seeds, salt, and pepper. Spread the cauliflower in a single layer on the baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower is roasting, prepare the slaw by tossing shredded cabbage, cilantro, green onions, and lime juice in a bowl. Season with salt and pepper to taste.
5. Warm the low-carb tortillas in a dry skillet over medium heat for 1-2 minutes until pliable.
6. Once the cauliflower is roasted, assemble the tacos by placing a few florets onto each tortilla and topping with the slaw mixture.
7. Serve immediately, garnished with additional cilantro or lime wedges if desired.

These keto Asian cauliflower tacos are a delightful fusion of flavors and textures. The roasted cauliflower provides a crispy, savory base, while the tangy slaw adds crunch and freshness. The combination of soy sauce, sesame oil, and sriracha gives the tacos an authentic Asian flavor that pairs perfectly with the low-carb tortillas. These tacos are great for a quick weeknight dinner or a fun, low-carb twist on taco night.

Keto Asian Cauliflower & Beef Stir-Fry

This keto-friendly cauliflower and beef stir-fry is a savory, flavorful dish that is low in carbs but full of taste. With tender strips of beef, cauliflower rice, and a savory Asian-inspired sauce, this stir-fry is a perfect weeknight meal that’s both satisfying and healthy.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 pound flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 1/4 cup green onions, sliced
• 1/2 cup bell peppers, thinly sliced
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice by grating or processing the cauliflower into rice-sized pieces.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the cauliflower rice and bell peppers to the skillet, stirring frequently. Cook for 5-7 minutes until the cauliflower rice is tender.
5. Add the cooked beef back into the skillet along with soy sauce, rice vinegar, and sesame seeds. Toss everything together to combine and cook for an additional 2-3 minutes to heat through.
6. Season with salt and pepper to taste, and garnish with green onions before serving.

Keto Asian cauliflower and beef stir-fry is a rich and satisfying dish that brings together tender beef and cauliflower rice in a flavorful stir-fry. The savory soy sauce and sesame oil infuse the dish with an authentic Asian taste, while the vegetables and sesame seeds add texture and crunch. This dish is perfect for a quick, low-carb dinner that doesn’t compromise on flavor.

Keto Asian Cauliflower Pizza

This keto Asian cauliflower pizza offers a delicious, low-carb alternative to traditional pizza, with a cauliflower crust topped with savory Asian-inspired ingredients. The cauliflower crust is crispy and sturdy, while the toppings provide a flavorful mix of sweet, salty, and spicy flavors. It’s a fun twist on pizza that’s perfect for anyone on a keto diet.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce or coconut aminos
• 1 tablespoon chili paste or sriracha (optional)
• 1/4 cup sliced mushrooms
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the cauliflower crust by grating or processing the cauliflower into rice-sized pieces. Steam or microwave the cauliflower rice for 5-7 minutes until tender, then drain and let it cool.
3. Once cooled, squeeze out excess moisture from the cauliflower rice using a clean kitchen towel or paper towels.
4. In a bowl, combine the cauliflower rice, almond flour, parmesan cheese, egg, sesame oil, and rice vinegar. Season with salt and pepper and mix until well combined.
5. Press the cauliflower mixture into a round pizza shape on the prepared baking sheet. Bake for 20-25 minutes until golden and crispy on the edges.
6. While the crust is baking, mix the soy sauce or coconut aminos with chili paste (if using) in a small bowl.
7. After the crust is done, brush the soy sauce mixture over the cauliflower crust and top with sliced mushrooms, green onions, sesame seeds, and shredded mozzarella cheese.
8. Return the pizza to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Slice and serve immediately.

Keto Asian cauliflower pizza is a creative, low-carb alternative to traditional pizza that doesn’t skimp on flavor. The cauliflower crust is sturdy and crisp, while the sesame oil and soy sauce-based toppings bring an exciting mix of Asian flavors. The combination of mushrooms, green onions, and mozzarella makes this pizza both satisfying and delicious. It’s perfect for a keto pizza night or when you’re craving something different.

Keto Asian Cauliflower Buddha Bowl

This keto-friendly Asian cauliflower Buddha bowl is a vibrant and healthy meal that brings together a variety of flavors and textures. With cauliflower rice as the base, topped with fresh veggies, avocado, and a savory sesame-tamari dressing, this bowl is a nutritious, satisfying option for lunch or dinner.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1/4 cup tamari or soy sauce (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon honey (or keto-friendly sweetener)
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup edamame (optional, for extra protein)
• 1 tablespoon sesame seeds
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the cauliflower rice by grating or processing the cauliflower into rice-sized pieces. Sauté the cauliflower rice in sesame oil over medium heat for 5-7 minutes, until tender. Season with salt and pepper.
2. In a small bowl, whisk together tamari (or soy sauce), rice vinegar, honey, sesame oil, and a pinch of salt. Set aside.
3. Assemble the Buddha bowl by placing a generous scoop of cauliflower rice at the base of each bowl.
4. Top the rice with shredded carrots, cucumber slices, edamame (if using), and avocado slices.
5. Drizzle the sesame-tamari dressing over the top and garnish with sesame seeds and chopped cilantro.
6. Serve immediately for a vibrant and fulfilling meal.

This keto Asian cauliflower Buddha bowl is a great way to pack in healthy fats, fiber, and protein, all while staying low-carb. The cauliflower rice acts as a hearty base, while the fresh vegetables and creamy avocado add refreshing texture. The sesame-tamari dressing ties everything together, providing a rich umami flavor. It’s a nutritious and satisfying bowl that’s perfect for meal prep or a quick, balanced dinner.

Keto Asian Cauliflower Gyoza (Dumplings)

These keto-friendly Asian cauliflower gyoza (dumplings) offer a low-carb alternative to the traditional dumpling, featuring a cauliflower-based filling that’s flavorful and satisfying. These gyoza are crispy on the outside and soft on the inside, making them an ideal appetizer or snack.

Ingredients:

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1/2 cup shredded cabbage
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon green onions, chopped
• 1 teaspoon chili flakes (optional)
• 10-12 keto-friendly gyoza wrappers (or use cabbage leaves as a substitute)
• Salt and pepper to taste
• Coconut oil or sesame oil for frying

Instructions:

1. In a large pan, heat sesame oil over medium heat. Add the grated cauliflower and sauté for 5-7 minutes until tender.
2. Add shredded cabbage, soy sauce (or coconut aminos), rice vinegar, ginger, garlic, green onions, chili flakes (if using), salt, and pepper. Cook for another 3-4 minutes until the cabbage softens and the flavors meld together.
3. Let the cauliflower mixture cool before assembling the gyoza.
4. Place a small spoonful of the cauliflower mixture in the center of each gyoza wrapper or cabbage leaf. Fold the wrapper over and pinch the edges to seal.
5. Heat coconut oil or sesame oil in a non-stick skillet over medium heat. Add the gyoza and cook for 2-3 minutes on each side until golden brown and crispy.
6. Serve with a dipping sauce made of soy sauce, rice vinegar, and a dash of sesame oil.

These keto Asian cauliflower gyoza are the perfect low-carb snack or appetizer. The cauliflower filling is tender and savory, and the crispy outside offers a satisfying crunch. Paired with a dipping sauce, they provide an authentic Asian dumpling experience while staying true to your keto lifestyle.

Keto Asian Cauliflower Soup

This keto Asian cauliflower soup is a comforting and low-carb alternative to traditional creamy soups. Infused with ginger, garlic, and a dash of soy sauce, it’s packed with bold flavors that create a warm, satisfying dish perfect for chilly evenings. The cauliflower serves as the base, providing a creamy texture without the carbs.

Ingredients:

• 1 medium cauliflower head, chopped into florets
• 4 cups chicken or vegetable broth (low-sodium)
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sriracha (optional for heat)
• 1/4 cup green onions, chopped
• 1/2 cup coconut milk (for creaminess)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add ginger and garlic and sauté for 1-2 minutes until fragrant.
2. Add cauliflower florets and broth to the pot, bringing the mixture to a boil. Reduce heat and simmer for 10-15 minutes, until the cauliflower is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth.
4. Stir in soy sauce, rice vinegar, chili paste (if using), and coconut milk. Continue to cook for 2-3 more minutes, adjusting the seasoning with salt and pepper to taste.
5. Garnish with chopped green onions before serving.

This keto Asian cauliflower soup is the perfect balance of creamy and savory, with the cauliflower providing a smooth, velvety texture. The ginger, garlic, and soy sauce infuse the soup with rich, umami flavors, while the coconut milk adds a touch of creaminess. It’s a warming, satisfying soup that’s both nourishing and low-carb.

Note: More recipes are coming soon!