Low Carb Taramosalata
Indulge in the creamy, savory delight of Low Carb Taramosalata, a healthy twist on the traditional Greek dip. This recipe replaces carb-heavy bread with steamed cauliflower florets, creating a light, fluffy base that perfectly complements the bold flavors of tarama, or salted fish roe. Blended with olive oil, fresh lemon juice, and a hint of garlic, this vibrant Mediterranean dish is packed with protein and healthy fats while being keto-friendly. Ready in just 25 minutes, it's ideal for entertaining or as a guilt-free snack. Serve chilled and garnished with parsley, alongside crisp, low-carb vegetable sticks like cucumber and bell peppers for a refreshing, elegant appetizer.
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 100 grams Tarama (salted fish roe, such as carp roe)
- 120 ml Olive oil
- 60 ml Lemon juice
- 1 large Garlic clove
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper (optional)
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Bring a medium pot of water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until tender. Drain and pat dry with a clean kitchen towel to remove excess moisture. Let the cauliflower cool completely.
In a food processor, add the cooked cauliflower florets and pulse until smooth. Add the tarama and garlic, and process until well combined and smooth.
With the food processor running, slowly drizzle in the olive oil, ensuring it emulsifies with the mixture. Add the lemon juice and water, then blend until the dip is creamy and fluffy. If the mixture is too thick, add an extra tablespoon of water, one at a time, until the desired consistency is achieved.
Taste the taramosalata and season with salt and black pepper, if using. Blend one final time to distribute the seasoning evenly.
Transfer the mixture to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with a drizzle of olive oil, a sprinkling of parsley, or a few pieces of raw vegetables if desired. Serve with low-carb vegetable sticks like cucumber, celery, or bell pepper slices.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1293 mg | 28% | |
*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.
