Batter-Baked Cauliflower (Keto Friendly)

Crispy batter-baked cauliflower with Parmesan, garlic, and seasoning — a simple keto comfort side served with a creamy mayo dip.

Crispy, savory comfort food — made with fresh or frozen cauliflower

Dear Readers and Subscribers, 

If you’re looking for a simple keto side dish that feels indulgent but keeps carbs low, batter-baked cauliflower is a wonderful option. It has that comforting “battered” texture without deep-frying, and it pairs beautifully with almost any keto meal—from roasted chicken to burgers to even a satisfying snack on its own.

The best part? You can make this recipe with either fresh or frozen cauliflower, making it budget-friendly, convenient, and perfect for busy days.

Why Cauliflower Works So Well on Keto

Cauliflower is one of the most versatile vegetables for a keto lifestyle. It’s mild in flavor, absorbs seasonings beautifully, and can mimic higher-carb comfort foods when prepared creatively. When baked in a savory Parmesan batter, it develops a lightly crisp coating while staying tender inside.

This recipe gives you that “battered” feel without flour, breadcrumbs, or deep frying.

Ingredients

For the cauliflower:

1 medium head of fresh cauliflower

OR about 4–5 cups frozen cauliflower florets (thawed)

For the batter:

1/2 cup finely grated Parmesan cheese

1 egg

2–3 tablespoons almond flour (adjust as needed for thickness)

1 teaspoon garlic granules

Salt and pepper to taste

Optional: pinch paprika or Italian seasoning for extra flavor

Preparing Fresh vs Frozen Cauliflower

Fresh cauliflower:

Wash, dry, and cut into bite-sized florets. Try to keep them similar in size so they bake evenly.

Frozen cauliflower:

Thaw first and pat very dry with paper towels. Removing excess moisture helps the batter stick better and improves browning.

This step really makes a difference.

How To Make Batter-Baked Cauliflower

Preheat oven to 400°F (205°C).

Line a baking sheet with parchment paper.

Mix the batter.

Combine Parmesan cheese, egg, almond flour, garlic granules, salt, and pepper until a thick batter forms. It should coat the cauliflower easily without being runny.

Coat the florets.

Toss the cauliflower in the batter until evenly coated.

Arrange for baking. Spread florets in a single layer on the baking sheet. Avoid overcrowding — this helps crisping.

The 400-degree temperature allows the Parmesan to crisp up nicely while the cauliflower becomes tender inside without getting soggy.

Bake time:

20–30 minutes, turning once halfway through.

Turn once halfway through baking. The cauliflower should be golden, aromatic, and slightly crisp at the edges.

Optional Crisp Boost:

If you want extra golden edges, you can broil for the last 2–3 minutes — just watch it closely so the cheese doesn’t burn.

Flavor Variations You Might Enjoy

Because cauliflower is neutral, it adapts beautifully:

Add chili powder or cayenne for heat

Sprinkle smoked paprika for a grilled flavor

Toss with fresh herbs after baking

Serve with a keto dipping sauce like garlic mayo or herbed sour cream substitute

You can easily customize it to match whatever meal you’re serving.

Serving Ideas

This batter-baked cauliflower works as:

A hearty keto side dish

A meatless meal component

A snack while working or relaxing

A potluck dish that even non-keto guests enjoy

It reheats well in the oven.

A Simple Keto Comfort Food Win

Sometimes the simplest recipes become the ones you make over and over. This cauliflower dish fits beautifully into a keto lifestyle while delivering warmth, flavor, and satisfaction — without complicated steps or specialty ingredients.

Keep a bag of frozen cauliflower on hand, and you’ll always have a comforting keto side dish ready when you need it.

Did you find this Keto Recipe helpful for your Keto Diet? If so, subscribe to Blissfully Keto in the sidebar and receive recipes like this delivered directly to your inbox.