Keto Cauliflower Linguine
Elevate your low-carb meal game with this Keto Cauliflower Linguine, a creative and nutritious alternative to traditional pasta. Crafted from finely riced cauliflower, almond flour, and Parmesan cheese, this recipe transforms simple ingredients into tender, linguine-style strands that perfectly mimic the texture of pasta. With its grain-free and gluten-free base, this dish fits seamlessly into any keto lifestyle while offering a burst of savory, cheesy flavor. The secret lies in carefully squeezing the moisture out of the cauliflower before baking, ensuring the noodles hold their shape and deliver a satisfying "al dente" bite. Quick to prepare in just 40 minutes and customizable with your favorite keto-friendly sauces and toppings, this dish is a wholesome, guilt-free way to enjoy all the comforts of pasta without the carbs. Perfect for dinner or meal prep, this recipe brings together healthy indulgence and culinary versatility.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 pieces large eggs
- 0.5 cup parmesan cheese, finely grated
- 2 tablespoons almond flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper, brushing it lightly with olive oil to prevent sticking.
Cut the cauliflower into florets and pulse them in a food processor until they are finely riced. You should have about 2 cups of cauliflower rice.
Microwave the riced cauliflower in a microwave-safe bowl for about 5 minutes or until tender. Let it cool slightly, then use a clean kitchen towel to squeeze out as much excess moisture as possible. This step is crucial for achieving the right texture.
In a mixing bowl, combine the drained cauliflower rice with the eggs, grated parmesan cheese, almond flour, salt, and black pepper. Mix until well combined and the mixture holds together.
Transfer the cauliflower mixture to the prepared baking sheet. Place a sheet of parchment paper over the mixture and use a rolling pin or your hands to flatten it out evenly into a thin layer, about 1/8 inch thick.
Bake in the preheated oven for 10-15 minutes until it begins to set and the edges are golden.
Remove from the oven and allow it to cool slightly. Carefully cut the cauliflower sheet into thin strips or long, linguine-like strands.
Gently separate the strips and allow them to cool further. They will be pliable and resemble traditional pasta.
Serve with your favorite keto-friendly pasta sauce or toppings.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 12.3 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1532 mg | 118% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
