Gluten-Free Low-Carb Cauliflower Cheese Soup Recipe

If you’ve never had Buffalo Cauliflower you’re missing out! Typically, this vegetarian dish is high in carbs BUT we can do better. However, with this recipe, it is no longer vegetarian. You might ask ‘Why not just use chicken then?’ Answer: because this is just as delicious and you get to increase your veggie intake! I implore you to try this recipe you won’t be disappointed!
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INGREDIENTS:
1 large cauliflower head.
5 oz of pork rinds or Pork Panko.
1/3 cup of almond flour.
3 large eggs.
1 cup hot sauce (I use Frank’s Original Red Hot).
4-6 tbsp of unsalted butter.
1 tsp garlic powder.
1/2 tsp freshly ground black pepper.
scallions (optional).
blue cheese/ranch (optional and depends what side of the blue cheese vs ranch debate).
DIRECTIONS.
1. Cut the head into bite size pieces. I usually only use the florets..
2. Rinse the cauliflower well under running water, then set to dry..
3. Place the pork rinds into a food processor and pulverize until the rinds resemble a panko like crumb. Work in batches if needed. You can also use a product like Pork Panko if you don’t have a food processor or don’t want to spend time making your own crumbs..
4. Pour the panko crumbs into a baking dish or a large bowl..
5. Add the almond flour, the garlic powder, and the black pepper to the panko crumbs. Mix well with a fork..
6. Crack three large into a separate bowl and scramble..
7. Line a baking sheet with aluminum foil..
8. Preheat the oven to 400°F / 205°C..
9. Placing the ingredients from left to right or right to left: cauliflower, eggs, crumbs, baking sheet. Take a piece of cauliflower and dunk it in the eggs until it is completely covered. Then, place that piece into the panko crumbs and roll it around until it is completely covered. Then, place the cauliflower piece onto the baking sheet. Use two sets of tongs one to place the cauliflower in the eggs and remove it, the other to roll the cauliflower around in the crumbs and place it onto the baking sheet..
10. Place the baking sheet with all the cauliflower into the oven for 18 minutes..
11. 10 minutes into the 18 minute timer, add the cup of hot sauce and butter to a small saucepan. Heat over medium heat and continually stir until the butter has melted and the liquid is silky smooth. Remove from the heat..
12. Remove the cauliflower from the oven. Dip each piece until it is covered in the buffalo sauce and place back onto the baking sheet..
13. Once all the cauliflower are covered in the sauce, place back into the oven for at least another 30 minutes. 40 minutes should make them nice and crispy..
14. After reaching their desired crispiness, remove the cauliflower from the oven. Garnish with green onions and serve alongside your choice of sauce!
15. Enjoy!
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Buy Me Bacon? �� http://paypal.me/larobxn Cauliflower Bread Sticks recipe for all your Keto, Low Carb and gluten free bread snack cravings and recipe needs! A healthy Recipe, They go amazingly well with Marinara Sauce but honestly, they are perfect on their own. Don’t require draining and steaming or microwaving the cauliflower before hand, which helps. �� if you like my content please consider supporting my channel via Patreon at http://www.patreon.com/KetoInTheUK As PATREONS you have 20% off the Merchandise on TeeSpring!!!
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1 medium head of cauliflower (400/500g).
2 eggs.
1 and 1/2 cup of cheddar (150g).
1/2 cup mozzarella (50g topping).
2tsp of oregano.
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1 pinch of garlic powder.
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1/2 tsp baking powder (optional, becomes fluffier).
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This delicious soup is modified from a recipe I found on damndelicious.net but it had flour and milk in it. I don’t eat grains, so to reduce the carbs, I swapped the flour for cream cheese as a thickener, and also swapped the milk for heavy (pure) cream. The original recipe advised it made 6 serves each with 17.4g carbs. My version would have 11.9 carbs, and no grains. Cream cheese may not thicken as much as flour, but it sure adds a lovely flavour and you can always puree part of the soup with a stick blender at the end if you want it thicker. Either way, this was delicious..
INGREDIENTS:
4 slices bacon, diced (or 1/4 cup real bacon bits).
2 tablespoons unsalted butter.
2 cloves garlic, minced.
1 onion, diced.
2 carrots, peeled and diced.
2 stalks celery, diced.
1/4 cup cream cheese.
4 cups chicken broth.
1 cup heavy / pure cream.
1 head cauliflower, roughly chopped.
1 bay leafKosher salt and freshly ground black pepper to taste.
2 tablespoons chopped fresh parsley leaves (optional).
DIRECTIONS:
If you’re using sliced bacon, heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside..
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes..
Gradually whisk in chicken broth, cream, and cream cheese. Cook, whisking constantly, until cream cheese melts and it’s slightly thickened, about 3-4 minutes. Stir in cauliflower and bay leaf..
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is not thick enough, use a stick blender to puree part of it. I chose not to as I like more chunky vegetables in my soups and stews..
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KETO LOADED CAULIFLOWER SOUP.
It’s fall and that means SOUP. Super yummy! One of my favourites is loaded cauliflower!
Want to add an extra twist? A low-carb option like fried onions bring this soup to the next level!
What you’ll need:
1 tbsp butter.
3 garlic cloves minced.
1 medium onion chopped.
1 cup (75g) cauliflower rice.
1 tsp parsley.
1 cup (235ml) broth.
1 cup (235ml) heavy cream.
1/2 tsp xanthan gum.
6 slices cooked bacon chopped.
2 cups (200g) cheddar cheese.
salt/pepper.
Low carb option: 1 tbsp fried onions!
In a pot, melt your butter over medium heat..
Add in the garlic, onions, parsley and cauliflower. Saute for 3-5 minutes..
Sprinkle in the xanthan gum and stir..
Pour in the broth and heavy cream and bring to a boil..
Whisk in your cheddar cheese a handful at a time and wait for it to melt into the soup before adding in another handful. Do not add all of the cheese at the same time otherwise the soup will become grainy..
Once your cheese is thoroughly mixed in, add in your cooked bacon..
Serve!
This makes 4 servings..
Nutritional Information per serving (no fried onions):
CALS: 437.
FAT: 39.8.
CARBS: 7.1.
FIBRE: 1.
NET CARBS: 6.1.
PROTEIN: 13.9.
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The weather is cooling down, and it is the season for comfort food. This ketogenic take on the loaded baked potato soup will surely hit the spot. You could call it a keto loaded cauliflower soup or a keto cauliflower chowder, but mostly I just call it delicious. You can’t go wrong with bacon, cheese, green onions, and cauliflower. Give this a try, and thank me later..
Recipe: https://www.ketolifefitness.com/recipes/loaded-cauliflower-soup.
Servings: 6.
Macros per serving:
Calories: 493.
Fat: 45g.
Protein: 15g.
Total carbs: 8g.
Net carbs: 6g.
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This simple recipe takes the classic flavours of cauliflower cheese and transforms them into a nourishing soup!
Rich with cheddar and cream cheese, this keto friendly soup is packed with flavour and fats and a heaping of low carb veggies. Although the recipe calls for vegetable stock, to reduce the carb count further, simply replace with boiling water..
This warming soup would serve 4 as a lunch or 2 for a hearty dinner..
Recipe source: http://bit.ly/2kTUNhC.
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Keto Cauliflower Cheese Soup Recipe:
Ingredients.
Cauliflower.
Red Onions.
Garlic.
Cream Cheese.
Ground Nutmeg.
Salt.
Pepper.
Butter.
Vegetable Stock.
Grated Cheese.
Instructions.
1. Melt the butter in a large saucepan over a medium heat and add the sliced onion and garlic. Fry gently until soft – about 4 minutes..
2. Add the hot stock or boiling water to the saucepan and bring to the boil..
3. Add the cauliflower florets to the saucepan and reduce to a simmer. Simmer gently for 10 minutes until the cauliflower is tender and cooked through..
4. Transfer the soup to a blender and process until smooth and creamy..
5. Return the soup to the saucepan over a medium/low heat and add the cream cheese, cheddar and nutmeg. Season well..
6. Stir the soup over the heat until the cheese has completely melted and the soup is piping hot – do not boil..
7. Serve immediately.

Healthy Garlic Bread recipe which is low carb, low sugar and Keto diet friendly!
Full recipe here https://www.nickoskitchen.net/blog/low-carb-keto-friendly-garlic-bread.
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