Low Carb Cauliflower Linguine
Say goodbye to carb-heavy pasta and hello to the delightfully light and flavorful Low Carb Cauliflower Linguine! This innovative recipe transforms a humble head of cauliflower into tender, linguine-style strips that make the perfect base for your favorite sauces and toppings. Key ingredients like grated Parmesan cheese and almond flour add richness, while garlic sautéed in olive oil provides a savory finishing touch. With a prep time of just 20 minutes and a gluten-free, keto-friendly profile, this recipe is a perfect nutritious alternative for those watching their carbs. Ideal for weeknight dinners or meal prep, this versatile dish delivers big on taste without compromising your dietary goals.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large Eggs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Almond flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C).
Cut the cauliflower into florets and steam them until they are tender, approximately 10 minutes. Allow the cauliflower to cool slightly.
Once cooled, place the cauliflower florets into a food processor and pulse until you achieve a rice-like consistency.
Transfer the cauliflower rice to a clean kitchen towel. Wring out as much moisture as possible by squeezing the cauliflower dry. This step is crucial for a dough-like consistency.
Place the dry cauliflower in a large mixing bowl. Add in the eggs, grated Parmesan cheese, almond flour, salt, and black pepper. Mix well until all ingredients are fully combined and a dough forms.
Line a baking sheet with parchment paper and lightly grease with olive oil.
Transfer the dough to the prepared baking sheet. Using a spatula or your hands, spread the dough out evenly into a thin rectangular layer, about 1/8 inch thick.
Bake in the preheated oven for 15-20 minutes, or until the edges begin to brown and the dough looks set.
Remove the baking sheet from the oven and allow the cauliflower pasta to cool for a few minutes.
Use a pizza cutter or sharp knife to slice the baked cauliflower sheet into linguine-style strips, approximately 1/4 inch wide.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cauliflower linguine to the skillet and gently toss it with the garlic and olive oil for 2-3 minutes, just to heat through.
Serve immediately, pairing with your favorite low-carb sauce or topping.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.8 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 638 mg | 49% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1569 mg | 33% | |
*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.
