31+ Irresistible Keto Cauliflower Indian Dishes You’ll Love

If you’re following a keto diet but miss the rich, vibrant flavors of Indian cuisine, you’re in luck!

Cauliflower is a versatile vegetable that serves as the perfect base for creating delicious, low-carb Indian dishes.

Whether you’re craving a creamy curry, crispy snacks, or even a flavorful rice alternative, cauliflower can do it all without kicking you out of ketosis.

In this blog, we’ve gathered 31+ keto-friendly cauliflower Indian recipes that bring together the best of both worlds — rich, aromatic spices and a healthy, low-carb lifestyle.

From satisfying main courses to delightful sides and snacks, these cauliflower-based dishes are packed with flavor and make it easy to stick to your keto goals without sacrificing the taste you love.

So, get ready to explore a range of dishes that will bring a burst of flavor to your keto kitchen!

31+ Irresistible Keto Cauliflower Indian Dishes You’ll Love

These 31+ keto cauliflower Indian recipes are not only delicious but also an excellent way to maintain your low-carb lifestyle without missing out on the mouth-watering flavors of Indian cuisine.

Cauliflower is an adaptable vegetable, capable of taking on the flavors of various spices and creating hearty, satisfying meals.

Whether you’re in the mood for a spicy curry, a crispy snack, or a comforting dish, these recipes are sure to keep you feeling full and satisfied while staying within your keto macros.

Enjoy these wholesome, flavor-packed recipes and elevate your keto meal plan with a taste of India!

Keto Cauliflower Curry

This rich and flavorful keto cauliflower curry is a perfect low-carb dish for those craving Indian spices.

The combination of creamy coconut milk, turmeric, cumin, and ginger creates a beautifully aromatic and satisfying meal. With cauliflower as the star ingredient, it delivers a great texture, and the spices elevate it to a delightful level.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 cup full-fat coconut milk
• 1 cup water
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add onions and sauté until they turn golden brown.
4. Add garlic and ginger, then cook for an additional 1-2 minutes.
5. Stir in the turmeric powder, garam masala, and coriander powder. Cook for another minute to release the spices’ aroma.
6. Add cauliflower florets and mix well to coat them with the spices.
7. Pour in the coconut milk and water. Stir, and bring the mixture to a gentle boil.
8. Reduce heat, cover, and simmer for 15-20 minutes, or until the cauliflower is tender.
9. Season with salt to taste and garnish with fresh cilantro leaves before serving.

This keto cauliflower curry is an absolute winner for those on a low-carb diet. The coconut milk makes it creamy, while the spices bring out the authentic Indian flavors. It’s a comforting and nutritious dish, perfect for a dinner or a side dish to any keto-friendly meal.

You can enjoy it with cauliflower rice or on its own. This recipe can easily be customized by adding extra vegetables or protein like chicken if desired.

Keto Cauliflower Paratha

A keto twist on the traditional Indian paratha, this cauliflower paratha is low-carb, gluten-free, and bursting with flavor.

By replacing the usual wheat flour with cauliflower, you can enjoy a delicious, crispy flatbread that pairs beautifully with yogurt or a low-carb curry. It’s perfect for those craving something familiar yet keto-friendly.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 cup almond flour
• 1 tablespoon psyllium husk powder
• 1 tablespoon ghee or coconut oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Water as needed
• Ghee or coconut oil for cooking

Instructions:

1. Steam the cauliflower florets until tender and then drain any excess water. Alternatively, you can microwave them for 5-6 minutes.
2. Once the cauliflower has cooled slightly, use a clean cloth to squeeze out any extra moisture. This is important to prevent the dough from becoming too wet.
3. In a large bowl, combine the grated cauliflower, almond flour, psyllium husk powder, cumin powder, coriander powder, and salt.
4. Slowly add water, one tablespoon at a time, and knead the mixture into a dough. It should be firm but pliable.
5. Divide the dough into small balls and roll them into flat circles between parchment paper.
6. Heat ghee or coconut oil in a pan over medium heat and cook each paratha until golden brown on both sides, flipping as necessary.
7. Serve hot with keto-friendly yogurt or your favorite curry.

The cauliflower paratha is a delicious, soft flatbread alternative that can be enjoyed on a keto diet. It’s great for dipping into curries, enjoying with a yogurt dip, or simply eating on its own.

The psyllium husk gives it a dough-like consistency, which makes it easy to roll out and cook, providing a satisfying texture. This recipe is a great way to curb carb cravings while still enjoying traditional Indian flavors and textures.

Keto Cauliflower Tikka Masala

This keto cauliflower tikka masala captures all the bold flavors of the classic dish but in a low-carb form.

The cauliflower florets are marinated in a spiced yogurt mixture and then cooked in a rich, creamy tomato-based sauce. The result is a comforting, aromatic dish that can be enjoyed on its own or with a keto-friendly side.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup full-fat yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons ghee or coconut oil
• 1 medium onion, finely chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 cup heavy cream
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, cumin powder, and salt. Add the cauliflower florets to the marinade and coat well. Let it marinate for at least 30 minutes (or overnight for more flavor).
2. Preheat the oven to 400°F (200°C). Spread the marinated cauliflower on a baking sheet and roast for 20-25 minutes, turning halfway through.
3. In a large pan, heat ghee or coconut oil over medium heat. Add onions and sauté until golden brown.
4. Stir in the diced tomatoes, ground coriander, paprika, and salt. Let the sauce simmer for 10 minutes until it thickens.
5. Add the roasted cauliflower to the sauce, followed by the heavy cream. Stir well to combine and simmer for another 5-7 minutes.
6. Garnish with fresh cilantro before serving.

Keto cauliflower tikka masala is a hearty, flavorful dish that brings the comfort of traditional Indian cuisine into a keto-friendly format. The marinated cauliflower gives the dish a robust flavor, while the creamy tomato sauce ties everything together perfectly.

This is a fantastic recipe for a low-carb dinner and pairs wonderfully with a side of cauliflower rice. The rich combination of spices and cream will leave you fully satisfied. It’s an indulgent dish that doesn’t compromise on flavor while staying within the boundaries of a ketogenic lifestyle.

Keto Cauliflower Kofta

These keto cauliflower koftas are an excellent substitute for the traditional potato-based ones.

They are made with grated cauliflower, seasoned with aromatic Indian spices, and then deep-fried or pan-fried to golden perfection. This dish is a great appetizer or side, providing a crispy exterior and a soft, flavorful interior, perfect for your keto diet.

Ingredients:

• 1 medium cauliflower, grated
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon chili powder
• Salt to taste
• 1 tablespoon psyllium husk powder (optional, for binding)
• 2 tablespoons ghee or coconut oil for frying

Instructions:

1. Steam the cauliflower until tender. Once cooked, drain out any excess moisture by placing the cauliflower in a clean towel and pressing it gently.
2. In a bowl, combine the grated cauliflower, almond flour, coconut flour, cilantro, cumin powder, coriander powder, garam masala, chili powder, and salt.
3. If the mixture feels too loose, add psyllium husk powder to help bind the mixture. Adjust the consistency as needed.
4. Roll the mixture into small balls, about 1-1.5 inches in diameter.
5. Heat ghee or coconut oil in a pan over medium heat. Fry the koftas until they are golden brown and crispy on all sides. Remove them from the pan and drain on paper towels.
6. Serve hot with a side of keto-friendly yogurt dip or a low-carb tomato-based sauce.

These keto cauliflower koftas are packed with flavor and make for a great snack or appetizer. They are crispy on the outside and soft on the inside, offering a satisfying crunch while staying completely low-carb. You can enjoy them with any dipping sauce or curry, making them versatile for various keto meals.

The addition of cilantro and spices gives them an authentic Indian taste, while the cauliflower keeps them light and healthy. This dish is a great option for anyone following a ketogenic lifestyle but craving traditional flavors.

Keto Cauliflower Biryani

A flavorful, low-carb alternative to the traditional biryani, this keto cauliflower biryani is aromatic, spicy, and packed with vegetables.

The cauliflower rice takes the place of regular basmati rice, making this a perfect option for those on a keto or low-carb diet. It’s a complete one-pot dish that brings together the bold flavors of India.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 tablespoon ghee or coconut oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tomatoes, chopped
• 1/2 cup mixed vegetables (optional: peas, carrots, or bell peppers)
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon cinnamon powder
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro
• Salt to taste

Instructions:

1. In a large pan, heat the ghee or coconut oil over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add the sliced onions and sauté until golden brown. Add the garlic and ginger, and cook for another 1-2 minutes.
3. Stir in the chopped tomatoes, garam masala, turmeric powder, cinnamon powder, and salt. Cook for 5-7 minutes, until the tomatoes soften and the spices are fragrant.
4. Add the mixed vegetables (if using) and cook for an additional 5 minutes.
5. Add the grated cauliflower to the pan, stirring well to combine with the spices and vegetables. Cook for 5-7 minutes, allowing the cauliflower to soften.
6. Pour in the coconut milk, and stir. Let it simmer for 5 more minutes, then garnish with fresh cilantro before serving.

Keto cauliflower biryani is a flavorful, one-pot dish that is both satisfying and low in carbs. The coconut milk adds a creamy texture while the spices create a deep, aromatic flavor. The cauliflower rice provides the perfect base, mimicking the texture of traditional biryani rice.

This dish is perfect for a comforting meal, and it pairs well with a side of keto-friendly yogurt or raita. It’s a great way to enjoy the richness of biryani without the carbs, making it an excellent option for anyone looking to indulge in Indian flavors while following a keto diet.

Keto Cauliflower Pulao

This keto cauliflower pulao is a low-carb variation of the traditional vegetable pulao.

The cauliflower rice is flavored with Indian spices and cooked with vegetables, making it a filling and nutritious meal. It’s a great option for those looking to enjoy the tastes of India without the added carbs.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 tablespoon ghee or coconut oil
• 1/2 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1/4 cup peas (optional)
• 1/2 cup chopped carrots (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the turmeric powder, garam masala, cumin powder, coriander powder, and chili powder (if using). Cook for 1-2 minutes until fragrant.
4. Add the peas and carrots (if using), and cook for another 3-4 minutes.
5. Stir in the grated cauliflower and mix well with the spices. Cook for 5-7 minutes, until the cauliflower is tender but not mushy.
6. Season with salt to taste, then garnish with fresh cilantro before serving.

Keto cauliflower pulao is a light yet flavorful dish that makes a perfect accompaniment to any Indian meal. The cauliflower rice mimics the texture of traditional pulao, while the spices create a deep, aromatic flavor.

This dish can be served with a variety of keto-friendly curries or grilled meats, making it a versatile addition to your low-carb menu. It’s a great way to enjoy a classic Indian rice dish without the carbs, all while still savoring the delicious flavors of cumin, coriander, and garam masala.

Keto Cauliflower Tikki

These crispy, golden keto cauliflower tikki (cutlets) are a perfect low-carb version of the popular Indian snack.

Made with grated cauliflower and seasoned with a blend of spices, these tikkis are great as appetizers or snacks. You can pair them with a keto-friendly chutney or dip to complete the dish.

Ingredients:

• 1 medium cauliflower, grated
• 1/4 cup almond flour
• 1 tablespoon psyllium husk powder (optional, for binding)
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1-2 green chilies, chopped (optional)
• Salt to taste
• 2 tablespoons chopped cilantro
• 1 tablespoon ginger-garlic paste
• Ghee or coconut oil for frying

Instructions:

1. Steam the grated cauliflower until tender. Once cooked, squeeze out any excess moisture using a clean cloth or paper towels.
2. In a mixing bowl, combine the cauliflower, almond flour, psyllium husk powder (if using), cumin powder, garam masala, turmeric powder, coriander powder, chopped green chilies, salt, cilantro, and ginger-garlic paste.
3. Mix everything thoroughly, and if the mixture is too wet, add a little more almond flour to bind it.
4. Shape the mixture into small, round patties (tikkis).
5. Heat ghee or coconut oil in a frying pan over medium heat. Fry the tikkis until golden brown and crispy on both sides, around 4-5 minutes per side.
6. Serve hot with a side of keto-friendly mint chutney or yogurt dip.

These keto cauliflower tikkis are crispy, savory, and packed with flavor, making them a fantastic snack or appetizer. The blend of Indian spices, along with the soft, slightly crispy texture of the tikkis, offers an authentic experience while keeping your carb intake low.

These can be made ahead of time and stored in the fridge, making them convenient for a quick snack or party appetizer. They can also be served as a side dish with keto-friendly curries.

Keto Cauliflower Aloo Gobi

This keto-friendly version of the classic Indian aloo gobi dish replaces potatoes with cauliflower, creating a savory, low-carb version of this beloved vegetable curry.

The cauliflower soaks up all the flavors of cumin, turmeric, and garam masala, offering a satisfying meal that’s both flavorful and light.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• Salt to taste
• 1 tomato, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste, turmeric powder, garam masala, coriander powder, and chili powder. Cook for 2-3 minutes to release the flavors of the spices.
4. Add the chopped tomato and cook until soft and the oil begins to separate from the masala.
5. Add the cauliflower florets and mix well to coat them with the spices.
6. Add a little water, cover the pan, and simmer on low heat for 15-20 minutes, until the cauliflower is tender.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Keto cauliflower aloo gobi offers the same warm, comforting flavors as the traditional dish, without the carbs from potatoes.

The cauliflower absorbs the spices, creating a flavorful, aromatic dish that can be enjoyed on its own or paired with a keto-friendly side like cauliflower rice. This dish is perfect for anyone craving a low-carb Indian meal that still offers rich, authentic flavors.

Keto Cauliflower Pakora

These crispy keto cauliflower pakoras are a low-carb twist on the traditional chickpea flour fritters.

Made with cauliflower, spices, and a bit of almond flour, these pakoras are a great snack or appetizer. The perfect combination of crunchy and savory, they’re a satisfying snack that pairs wonderfully with a keto-friendly mint chutney.

Ingredients:

• 1 medium cauliflower, cut into small florets
• 1/4 cup almond flour
• 1 tablespoon rice flour (optional for crispiness)
• 1/2 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• 1 tablespoon chopped cilantro
• Salt to taste
• 2 tablespoons chopped green onions
• Water as needed
• Ghee or coconut oil for frying

Instructions:

1. Steam or blanch the cauliflower florets until tender. Drain any excess moisture and set aside.
2. In a mixing bowl, combine the almond flour, rice flour (if using), cumin powder, garam masala, turmeric powder, chili powder, cilantro, green onions, and salt.
3. Add the cooked cauliflower florets and gently mix to coat them with the flour and spices. Add a little water at a time, just enough to form a batter-like consistency.
4. Heat ghee or coconut oil in a frying pan over medium heat. Drop spoonfuls of the cauliflower mixture into the hot oil, shaping them into small fritters.
5. Fry the pakoras until golden brown and crispy, around 4-5 minutes on each side. Remove and drain on paper towels.
6. Serve hot with a side of keto-friendly mint chutney or yogurt dip.

These keto cauliflower pakoras are an indulgent snack that’s crispy, savory, and perfect for anyone craving a deep-fried treat while following a low-carb diet.

The combination of spices gives them an authentic Indian flavor, and the almond flour ensures they stay gluten-free. They make for an excellent snack for gatherings, a side dish for a meal, or just a tasty way to curb your cravings.

Keto Cauliflower and Spinach Curry

This keto cauliflower and spinach curry is a hearty, low-carb dish packed with rich, Indian flavors.

The creamy coconut milk and aromatic spices blend beautifully with the cauliflower and spinach, creating a comforting and satisfying meal. It’s perfect for a healthy lunch or dinner, and it pairs wonderfully with keto-friendly sides like cauliflower rice.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 can (14 oz) coconut milk
• 2 cups spinach leaves, washed and chopped
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.
3. Stir in the garam masala, cumin powder, and turmeric powder. Cook for another minute until the spices become fragrant.
4. Add the cauliflower florets to the pan and mix them well with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Cook for 15-20 minutes until the cauliflower becomes tender.
6. Add the spinach leaves and cook for another 2-3 minutes until wilted.
7. Season with salt to taste and garnish with fresh cilantro before serving.

This keto cauliflower and spinach curry is a perfect balance of flavors with the richness of coconut milk and the aromatic spices.

The cauliflower absorbs all the spice mix, making it flavorful and comforting. It’s a versatile dish that can be enjoyed on its own or served with a side of keto-friendly bread or cauliflower rice. It’s a great way to enjoy a vegetable-packed, low-carb meal that is both delicious and nourishing.

Keto Cauliflower Pesarattu

Pesarattu is a savory South Indian pancake typically made with green gram (moong dal).

This keto version uses cauliflower as the base, blended with spices to create a flavorful, crispy pancake. It’s a great breakfast or snack option that keeps you in the keto zone while enjoying the crispy, spiced goodness of Indian cuisine.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1/4 cup almond flour
• 1 tablespoon psyllium husk powder (optional, for binding)
• 1 green chili, chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 cup chopped cilantro
• Ghee or coconut oil for frying

Instructions:

1. Steam the cauliflower until tender, and once cooled, squeeze out any excess moisture.
2. In a mixing bowl, combine the grated cauliflower, almond flour, psyllium husk powder (if using), green chili, cumin seeds, turmeric powder, and salt.
3. Mix everything well, adding a little water if needed to form a thick batter-like consistency.
4. Heat a non-stick pan over medium heat and add a small amount of ghee or coconut oil.
5. Pour the batter onto the pan and spread it into a thin circle. Cook for 3-4 minutes on each side, until golden and crispy.
6. Garnish with fresh cilantro and serve hot with a side of keto-friendly chutney or yogurt.

These keto cauliflower pesarattu pancakes are crispy, savory, and a great way to enjoy an Indian-style breakfast without the carbs.

The spices, like cumin and turmeric, give them a warm, flavorful taste, while the cauliflower provides the perfect texture. It’s a filling and delicious option that pairs well with any Indian-inspired dip or curry.

Keto Cauliflower Korma

This keto cauliflower korma is a creamy, mildly spiced curry that features cauliflower in a rich, velvety sauce made with coconut milk and ground nuts.

It’s a great low-carb alternative to the traditional korma, perfect for those looking for a flavorful, indulgent dish that’s still keto-friendly.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1/2 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1/2 cup coconut milk
• 2 tablespoons almond meal or cashew powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions, garlic, and ginger. Sauté until the onions become soft and golden brown.
3. Stir in the garam masala, turmeric powder, and coriander powder. Cook for a minute until fragrant.
4. Add the cauliflower florets and mix well with the spices. Cook for 5 minutes.
5. Add the coconut milk and almond meal or cashew powder. Stir everything together and let the curry simmer for 15-20 minutes, until the cauliflower is tender and the sauce thickens.
6. Season with salt to taste, and garnish with fresh cilantro before serving.

Keto cauliflower korma is a rich, indulgent dish with a creamy texture from the coconut milk and ground nuts. The combination of warm spices creates a mild, comforting curry that pairs wonderfully with cauliflower rice or a side of keto-friendly naan.

This dish is perfect for those who enjoy flavorful, creamy curries while sticking to a low-carb lifestyle. The cauliflower soaks up the korma sauce, making each bite satisfying and delicious.

Keto Cauliflower Masala

Keto cauliflower masala is a low-carb, hearty, and flavorful dish.

This recipe brings the authentic taste of Indian spices while keeping it keto-friendly by using cauliflower instead of high-carb potatoes. The dish is loaded with bold flavors and is perfect for lunch or dinner, served with cauliflower rice or on its own.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 large tomato, chopped
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion, garlic, and ginger. Sauté until the onion is golden brown.
3. Stir in garam masala, coriander powder, cumin powder, turmeric powder, and chili powder. Cook for 1-2 minutes until the spices release their fragrance.
4. Add the chopped tomatoes and cook for 5-7 minutes until the tomatoes soften and break down into a sauce.
5. Add the cauliflower florets and stir to coat with the spice mix. Pour in the water, cover, and cook for 15-20 minutes, until the cauliflower is tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Keto cauliflower masala is a vibrant, flavorful dish full of aromatic spices. The cauliflower soaks up the spices and becomes tender, making it a delicious alternative to traditional high-carb curries.

The dish is incredibly versatile, making it a great side or main dish. With its bold flavors and low-carb profile, it’s perfect for anyone on a keto diet who craves rich Indian flavors.

Keto Cauliflower Paratha

This keto cauliflower paratha is a low-carb version of the traditional Indian flatbread.

Instead of using wheat flour, almond flour is combined with grated cauliflower to create a soft, flavorful dough that is rolled out into parathas. They can be enjoyed on their own or paired with a keto-friendly curry or dip.

Ingredients:

• 1 medium cauliflower, grated
• 1/2 cup almond flour
• 2 tablespoons psyllium husk powder (for binding)
• 1 tablespoon ghee or coconut oil, melted
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed

Instructions:

1. Steam or blanch the cauliflower and squeeze out any excess moisture. This is important to ensure the dough is not too watery.
2. In a mixing bowl, combine the grated cauliflower, almond flour, psyllium husk powder, cumin powder, turmeric powder, and salt.
3. Slowly add water and knead the mixture into a dough. If the dough is too sticky, add more almond flour. If it’s too dry, add a little more water.
4. Divide the dough into small balls. Roll each ball into a small circle, dusting lightly with almond flour to prevent sticking.
5. Heat a tawa or non-stick pan over medium heat and cook each paratha, brushing with ghee or coconut oil, until golden brown and crispy on both sides.
6. Serve hot with a side of keto-friendly yogurt or chutney.

These keto cauliflower parathas are soft, flavorful, and a perfect low-carb substitute for traditional Indian flatbreads.

The spices give them an aromatic flavor, and the cauliflower provides the perfect texture for a bread-like experience. Whether you’re serving them as a side or as the base for a keto-friendly curry, these parathas will satisfy your cravings while keeping you in ketosis.

Keto Cauliflower Dosa

This keto cauliflower dosa is a fantastic low-carb alternative to traditional dosas, the crispy South Indian crepes.

The cauliflower batter is flavored with spices to create a deliciously savory dosa that can be enjoyed with keto-friendly chutneys or curries.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1/4 cup almond flour
• 1 tablespoon psyllium husk powder (for binding)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• Salt to taste
• Ghee or coconut oil for frying

Instructions:

1. Steam the cauliflower until tender, then squeeze out any excess moisture.
2. In a mixing bowl, combine the grated cauliflower, almond flour, psyllium husk powder, cumin seeds, mustard seeds, turmeric powder, cumin powder, and salt.
3. Add water little by little to create a smooth batter, similar to regular dosa batter. You may need to adjust the amount of water to get the right consistency.
4. Heat a non-stick pan or tawa over medium heat and lightly grease with ghee or coconut oil.
5. Pour a ladle of the batter onto the hot pan and spread it into a thin, even circle.
6. Cook until the edges turn golden and crispy, then flip and cook the other side.
7. Serve hot with a keto-friendly coconut chutney or a low-carb curry.

Keto cauliflower dosa is a crispy, savory crepe that mimics the traditional dosa, but with a much lower carb count. The addition of cumin seeds and mustard seeds gives it a nice flavor, and the cauliflower keeps the batter light.

It’s an ideal meal for breakfast, lunch, or dinner, and it pairs perfectly with keto-friendly chutneys or curries. This is an excellent option for anyone craving Indian food while following a keto diet.

Keto Cauliflower Kofta Curry

Keto cauliflower kofta curry is a delicious low-carb alternative to the classic kofta curry, where the meatballs are replaced with cauliflower for a healthier, yet equally indulgent, version.

The cauliflower koftas are tender and infused with spices, served in a rich, creamy tomato-based gravy. This dish is perfect for anyone craving a flavorful curry without the carbs.

Ingredients:

• For the koftas:
  • 1 medium cauliflower, grated or processed into rice-like texture
  • 1/4 cup almond flour
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped cilantro
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • Ghee or coconut oil for frying
• For the curry:
  • 1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 cup coconut cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

1. Prepare the Koftas: Steam the grated cauliflower until soft. Once cooked, squeeze out excess water. In a bowl, combine the cauliflower, almond flour, mozzarella cheese, cilantro, garam masala, cumin powder, and salt. Shape this mixture into small balls (koftas).
2. Heat ghee or coconut oil in a pan over medium heat and fry the koftas until golden brown and crispy on all sides. Set them aside on paper towels to remove excess oil.
3. Prepare the Curry: In the same pan, heat ghee or coconut oil and add cumin seeds. Let them splutter before adding the chopped onions. Sauté the onions until they turn golden brown.
4. Add the ginger-garlic paste, tomatoes, garam masala, coriander powder, and cumin powder. Cook for 5-7 minutes until the tomatoes soften and break down.
5. Pour in the coconut cream and let the curry simmer for 5-10 minutes to thicken.
6. Carefully add the fried koftas to the curry, allowing them to soak in the flavors for 3-5 minutes.
7. Garnish with fresh cilantro and serve hot.

Keto cauliflower kofta curry is a rich and creamy dish that offers all the comfort of traditional kofta curry without the carbs.

The cauliflower koftas are soft on the inside and crispy on the outside, making them the perfect base for the flavorful, aromatic curry. This dish is a must-try for those who love indulgent Indian flavors on a keto diet.

Keto Cauliflower and Bell Pepper Stir Fry

This keto cauliflower and bell pepper stir fry is a quick and easy low-carb meal that is packed with flavor and nutrients.

Stir-fried in aromatic spices, cauliflower and bell peppers come together in a colorful, crunchy dish that is perfect for a light lunch or a side dish with your favorite keto curry.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 bell pepper, thinly sliced (any color)
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish
• 1 tablespoon lemon juice

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the cauliflower florets and sauté for 5-7 minutes until they start to turn golden and tender.
3. Add the sliced bell pepper and cook for another 3-4 minutes, stirring occasionally.
4. Stir in the turmeric powder, coriander powder, chili powder, and salt. Cook for another 2-3 minutes, allowing the spices to coat the vegetables evenly.
5. Remove from heat, sprinkle lemon juice over the stir-fry, and garnish with fresh cilantro.
6. Serve hot as a side dish or light meal.

This keto cauliflower and bell pepper stir fry is the perfect dish for anyone looking for a quick and flavorful meal that fits into a low-carb lifestyle.

The bell peppers add a nice sweetness and crunch that complements the cauliflower’s texture, and the spices bring depth and warmth to the dish. Whether you serve it as a side dish or enjoy it on its own, it’s a healthy and satisfying option.

Keto Cauliflower Biryani

Keto cauliflower biryani is a flavorful, aromatic rice dish made with cauliflower rice instead of regular rice, making it a perfect low-carb option for biryani lovers.

This dish is infused with traditional Indian spices, such as cinnamon, cloves, and cardamom, and can be served with a side of raita or keto curry.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 tablespoon ghee or coconut oil
• 1 medium onion, sliced thinly
• 1/2 teaspoon cumin seeds
• 2 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger-garlic paste
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro and mint for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add the cumin seeds, cloves, cinnamon stick, and cardamom pods. Let them splutter and become fragrant.
2. Add the sliced onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste, garam masala, and turmeric powder. Cook for 2-3 minutes until the spices release their flavors.
4. Add the cauliflower rice and mix well to coat with the spices.
5. Pour in the coconut milk, add salt to taste, and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
6. Garnish with fresh cilantro and mint leaves before serving.

Keto cauliflower biryani offers all the delicious spices and aroma of traditional biryani but without the carbs. The cauliflower rice absorbs all the flavors of the spices and coconut milk, making it a rich and satisfying dish.

This low-carb biryani can be enjoyed as a main dish or served alongside a keto-friendly curry or raita for a complete meal. It’s an ideal choice for anyone on a keto diet who doesn’t want to miss out on the flavors of Indian cuisine.

Keto Cauliflower Tikka Masala

Keto cauliflower tikka masala is a low-carb twist on the classic chicken tikka masala, using cauliflower instead of chicken for a vegetable-packed alternative.

The cauliflower absorbs all the rich and flavorful spices, making it a satisfying dish for anyone on a keto diet. This creamy and aromatic curry is perfect for a hearty meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 cup tomato puree
• 1/2 cup coconut cream
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
2. Add garam masala, cumin powder, coriander powder, turmeric powder, and chili powder. Stir well and cook for another 2 minutes to bring out the flavors of the spices.
3. Add the cauliflower florets to the pan, stirring to coat with the spices. Cook for 5-7 minutes until the cauliflower is slightly tender.
4. Add the tomato puree and cook for another 5 minutes, allowing the cauliflower to absorb the flavors.
5. Pour in the coconut cream and stir. Let it simmer for another 5-7 minutes until the sauce thickens and the cauliflower becomes tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Keto cauliflower tikka masala is a rich and comforting dish that delivers the perfect balance of spices and creaminess.

The cauliflower becomes infused with the smoky and tangy tikka masala sauce, making it an ideal meal for those following a keto lifestyle. It’s a delicious and satisfying alternative to traditional tikka masala, full of bold flavors and satisfying textures.

Keto Cauliflower Pulao

Keto cauliflower pulao is a fragrant, spiced rice alternative made with cauliflower rice instead of regular rice, making it a perfect low-carb side dish for any Indian meal.

This cauliflower pulao is seasoned with aromatic spices and vegetables, offering a flavorful, filling option that fits well into a keto diet.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cloves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup mixed vegetables (optional, such as peas or carrots)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a large pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 1-2 minutes until fragrant.
2. Add the turmeric powder and garam masala, stirring well to coat the spices in the oil.
3. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
4. If using mixed vegetables, add them to the pan and cook for an additional 3-4 minutes.
5. Season with salt to taste and garnish with fresh cilantro before serving.

Keto cauliflower pulao is an aromatic, low-carb dish that is full of flavor and texture. The cauliflower rice absorbs the spices beautifully, making it a great alternative to traditional rice-based pulao.

This dish is versatile, and you can add various vegetables of your choice. It pairs well with keto curries, kebabs, or grilled meats, and is a perfect option for anyone on a keto diet.

Keto Cauliflower Pakora

Keto cauliflower pakora is a crispy, savory snack made from cauliflower and almond flour, providing a perfect low-carb version of the traditional deep-fried fritters.

Packed with Indian spices and herbs, these cauliflower pakoras are perfect for serving as an appetizer or snack, especially when paired with a keto-friendly chutney.

Ingredients:

• 1 medium cauliflower, cut into small florets
• 1/2 cup almond flour
• 1 tablespoon chickpea flour (optional, can be skipped for a strict keto version)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1 tablespoon chopped cilantro
• 1 tablespoon ginger-garlic paste
• Salt to taste
• Water as needed
• Ghee or coconut oil for frying

Instructions:

1. Steam the cauliflower florets until tender, then chop them into small pieces.
2. In a mixing bowl, combine the cauliflower, almond flour, chickpea flour (if using), cumin seeds, turmeric powder, chili powder, garam masala, cilantro, ginger-garlic paste, and salt.
3. Slowly add water, a tablespoon at a time, and mix until the mixture holds together but is not too runny.
4. Heat ghee or coconut oil in a deep frying pan over medium heat.
5. Form small fritters from the cauliflower mixture and drop them into the hot oil. Fry until golden and crispy, about 3-4 minutes on each side.
6. Remove from oil and drain on paper towels. Serve hot with a side of keto chutney or yogurt.

Keto cauliflower pakora is a crispy, flavorful snack that’s perfect for anyone on a keto diet. The cauliflower holds the spices beautifully, creating a crunchy exterior while remaining tender on the inside.

These pakoras make for a perfect appetizer or side dish, and when paired with a cooling chutney or dipping sauce, they become a delightful treat that everyone can enjoy.

Keto Cauliflower Aloo Gobi

Keto cauliflower aloo gobi is a low-carb version of the beloved traditional Indian dish made with cauliflower and potatoes.

In this keto recipe, the potatoes are replaced with radishes or turnips, which provide a similar texture but without the carbs. This dish is hearty, flavorful, and perfect for anyone looking for a delicious Indian meal on a keto diet.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup turnips or radishes, diced
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add diced radishes or turnips to the pan and cook for 5-7 minutes until they start to soften.
3. Add the cauliflower florets and cook for another 10-12 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in turmeric powder, coriander powder, cumin powder, garam masala, and chili powder. Mix well, allowing the spices to coat the vegetables evenly.
5. Season with salt to taste and garnish with fresh cilantro.
6. Serve hot with a side of keto yogurt or chutney.

Keto cauliflower aloo gobi offers the perfect combination of flavors with a wonderful mix of spices.

The radishes or turnips mimic the texture of potatoes, giving you the same comfort as the original recipe while keeping it low-carb. This dish is perfect as a side or main course, and it pairs well with any keto curry or protein-rich dishes.

Keto Cauliflower Bhurji

Keto cauliflower bhurji is an excellent low-carb alternative to the popular scrambled egg dish known as “Anda Bhurji” in India.

The cauliflower is cooked with spices and vegetables, creating a flavorful, filling, and satisfying dish. It’s perfect for breakfast, lunch, or dinner when you’re craving something savory and nutritious on a keto diet.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like texture
• 1 tablespoon ghee or coconut oil
• 1/2 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 tomato, chopped
• 1/4 cup bell peppers, diced
• 1/4 cup peas (optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute.
4. Add the chopped tomatoes, bell peppers, and peas (if using). Cook for 5-7 minutes until the tomatoes soften and break down.
5. Add the grated cauliflower, cumin powder, coriander powder, turmeric powder, and garam masala. Stir well to coat the cauliflower with the spices.
6. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and well mixed with the vegetables and spices.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Keto cauliflower bhurji is a tasty and nutritious dish packed with spices and flavors.

The cauliflower takes on the flavor of the spices and vegetables, creating a hearty, satisfying meal. It can be enjoyed with a side of keto flatbread or as a filling for wraps. This dish is perfect for a quick, savory breakfast or a light lunch or dinner.

Keto Cauliflower Methi Thepla

Keto cauliflower methi thepla is a low-carb version of the traditional Gujarati flatbread.

Instead of using whole wheat flour, almond flour is combined with grated cauliflower and fenugreek leaves (methi), giving you a soft, flavorful flatbread that’s perfect for a keto-friendly meal. This thepla is a great option for breakfast or a light lunch.

Ingredients:

• 1 medium cauliflower, grated
• 1/2 cup almond flour
• 1/4 cup chopped fenugreek leaves (methi)
• 1 tablespoon psyllium husk powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water as needed
• Ghee or coconut oil for frying

Instructions:

1. In a mixing bowl, combine the grated cauliflower, almond flour, chopped methi, psyllium husk powder, turmeric powder, cumin powder, garam masala, and salt.
2. Gradually add water and knead the mixture into a smooth dough. If the dough is too sticky, add more almond flour; if it’s too dry, add a little water.
3. Divide the dough into small balls and roll each one into a small circle using a rolling pin, dusting with almond flour as needed.
4. Heat a non-stick pan over medium heat and lightly grease with ghee or coconut oil.
5. Place the thepla on the pan and cook for 1-2 minutes on each side until golden brown and crispy.
6. Serve hot with a side of keto-friendly yogurt or chutney.

Keto cauliflower methi thepla is a delicious, low-carb flatbread that combines the flavors of cauliflower and fenugreek, making it a perfect accompaniment to any Indian curry or stew.

The psyllium husk gives the dough its elasticity, while the methi leaves add an aromatic bitterness that complements the spices. This thepla is soft, flavorful, and ideal for anyone on a keto diet craving a traditional Indian flatbread.

Keto Cauliflower Malai Kofta

Keto cauliflower malai kofta is a low-carb version of the traditional malai kofta, which typically consists of deep-fried meatballs served in a rich and creamy gravy.

In this keto version, the koftas are made from cauliflower, almond flour, and cheese, which makes them soft, flavorful, and perfect for soaking up the creamy curry sauce. It’s an indulgent dish that works well for special occasions or as a main course in a keto meal.

Ingredients:

• For the koftas:
  • 1 medium cauliflower, grated or processed into rice-like texture
  • 1/4 cup almond flour
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cumin powder
  • Salt to taste
  • Ghee or coconut oil for frying
• For the curry:
  • 1 tablespoon ghee or coconut oil
  • 1 small onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 cup tomato puree
  • 1/2 cup coconut cream
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

1. Prepare the Koftas: Steam or microwave the grated cauliflower until soft. Once cooked, squeeze out excess water. In a bowl, mix the cauliflower, almond flour, mozzarella cheese, cilantro, garam masala, cumin powder, and salt. Shape this mixture into small balls (koftas).
2. Heat ghee or coconut oil in a pan over medium heat. Fry the koftas until golden brown and crispy on all sides. Set them aside on paper towels to drain any excess oil.
3. Prepare the Curry: In the same pan, heat ghee or coconut oil and sauté the chopped onions until they turn golden brown.
4. Add ginger-garlic paste, tomato puree, garam masala, turmeric powder, chili powder, and salt. Cook for 5-7 minutes, allowing the tomatoes to soften and blend with the spices.
5. Pour in the coconut cream and stir well. Let the curry simmer for 5-10 minutes, allowing the flavors to meld together.
6. Gently add the fried koftas into the curry and cook for another 3-5 minutes to let the koftas soak in the rich flavors.
7. Garnish with fresh cilantro and serve hot.

Keto cauliflower malai kofta is an indulgent and comforting dish that is full of rich flavors. The cauliflower koftas are soft and melt-in-your-mouth, while the creamy curry adds depth and complexity.

This dish can be enjoyed with a side of keto-friendly flatbread or cauliflower rice, making it a perfect keto-friendly alternative to the traditional malai kofta.

Keto Cauliflower Makhani

Keto cauliflower makhani is a low-carb, vegetarian version of the traditional dal makhani, with cauliflower serving as the main ingredient instead of lentils or beans.

This dish features a rich, creamy tomato-based gravy infused with aromatic spices, making it a perfect accompaniment to your keto meals. The cauliflower soaks up all the flavorful spices, creating a comforting dish that doesn’t compromise on taste.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 cup coconut cream
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste, followed by chopped tomatoes. Cook for 5-7 minutes until the tomatoes soften.
4. Add garam masala, turmeric powder, cumin powder, coriander powder, and salt. Cook for 2-3 minutes, stirring occasionally, until the spices release their aroma.
5. Add the cauliflower florets and cook for 8-10 minutes, stirring occasionally, until the cauliflower begins to soften and absorbs the spices.
6. Pour in the coconut cream and cook for another 5 minutes, allowing the sauce to thicken.
7. Garnish with fresh cilantro and serve hot.

Keto cauliflower makhani is a rich and creamy dish that delivers the same deep flavors as the original dal makhani, minus the carbs.

The cauliflower absorbs the spices beautifully, and the coconut cream adds a luscious texture to the gravy. It’s an excellent low-carb option for those on a keto diet, perfect for lunch or dinner when paired with cauliflower rice or a keto-friendly naan.

Keto Cauliflower Saag

Keto cauliflower saag is a low-carb version of the traditional saag (mustard greens) dish, replacing the greens with cauliflower to keep it keto-friendly.

This dish is creamy, rich, and full of warming spices, making it a perfect addition to any keto meal plan. It’s hearty and comforting, ideal for cold weather or when you’re craving a flavorful, veggie-packed dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon ghee or coconut oil
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 cup coconut cream
• 1/2 cup spinach, chopped (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste, followed by the turmeric powder, coriander powder, and cumin powder. Cook for another 2 minutes to let the spices bloom.
4. Add the cauliflower florets and cook for 8-10 minutes, stirring occasionally, until the cauliflower becomes tender and begins to absorb the spices.
5. If using spinach, add it to the pan and cook for another 2-3 minutes.
6. Pour in the coconut cream and stir to combine. Simmer for 5-7 minutes until the sauce thickens.
7. Season with salt to taste and garnish with fresh cilantro.

Keto cauliflower saag is a hearty and flavorful dish that combines the creaminess of coconut cream with the earthy flavor of cauliflower and spices.

It’s an excellent option for anyone looking to enjoy the comforting taste of saag without the carbs, and it’s a great way to incorporate more vegetables into your keto meals. Serve this dish with cauliflower rice or keto flatbread for a filling and satisfying meal.