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Keto Black Pepper Cauliflower
Alice

Keto Black Pepper Cauliflower Recipe

This keto black pepper cauliflower is bold, spicy, and incredibly easy to make. A perfect low-carb side dish that’s both healthy and full of flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Fusion, Keto
Calories: 120
Ingredients Method

Ingredients
  

  • 1 medium cauliflower
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp black pepper
  • ½ tsp salt
  • ½ tsp chili flakes
  • 1 tbsp soy sauce

Method
 

  1. Start by washing the cauliflower thoroughly under running water. Pat it dry with a clean towel, then place it on a cutting board. Using a sharp knife, cut it into evenly sized bite-sized florets. Try to keep them similar in size so they cook at the same rate and you don’t end up with some pieces overcooked while others remain firm.
  2. Place a large pan or skillet on the stove over medium heat and add the olive oil. Allow the oil to heat for about a minute until it becomes slightly shimmering. This ensures the pan is properly heated before adding ingredients, which helps with even cooking and prevents sticking.
  3. Add the minced garlic to the hot oil and sauté gently. Stir continuously for about 30–60 seconds until it becomes fragrant and lightly golden. Be careful not to let it burn, as burnt garlic can turn bitter and affect the overall flavor of the dish.
  4. Add the cauliflower florets to the pan and spread them out in a single layer as much as possible. This step is important because overcrowding can cause the cauliflower to steam instead of sauté, which affects the texture.
  5. Let the cauliflower cook undisturbed for a couple of minutes so it develops a light golden color on one side. Then stir occasionally, allowing different sides to brown. Continue cooking until the florets are slightly tender but still hold their shape.
  6. Sprinkle salt, freshly ground black pepper, and chili flakes evenly over the cauliflower. Toss everything gently so the seasoning coats all the pieces. The black pepper should be noticeable, as it’s the key flavor in this dish.
  7. Pour in the soy sauce (or coconut aminos) and immediately mix well so it distributes evenly. The sauce will lightly coat the cauliflower and enhance the overall flavor with a savory depth.
  8. Continue cooking for a few more minutes, stirring occasionally, until the cauliflower becomes tender on the inside while still slightly crisp on the outside. Avoid overcooking, as you want to maintain some texture.
  9. Remove from heat and serve immediately while hot. The cauliflower should be aromatic, lightly crisp, and coated in a flavorful black pepper sauce — perfect as a side dish or a light main.