Karnabeet makly deep-fried cauliflower (recipe)

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Karnabeet makly deep-fried cauliflower (recipe)
NameKarnabeet makly (deep-fried cauliflower)
IngredientsCauliflower Salt
Cooktime (in hours)0.25
Preptime (in hours)0.166666667
Totaltime (in hours)0.416666667
Keto friendlinessKeto friendly
Calories35
Fat0.4
Protein2.7
Carbohydrate7
Fiber2.8
Net carbohydrates4.2
Sugar2.7
Saturated fat0.1
Cholesterol (mg)0
Sodium429.6
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Karnabeet makly deep-fried cauliflower (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Karnabeet makly deep-fried cauliflower (recipe)


  1. Cut away the thick stem at the base of the cauliflower and remove the green leaves.
  2. Break the florets off the center core and cut the core into 1\ cubes.
  3. Wash the florets and cubes under cold running water.
  4. In a 3 to 4 quart enameled or stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat.
  5. Drop in the cauliflower and cook briskly, uncovered, for 10 minutes, or until the pieces are tender but still somewhat resistant to the point of a small, sharp knife.
  6. Drain in a sieve or colander.
  7. In a heavy 10\ to 12\inch skillet with a deep frying thermometer, or in an electric skillet, heat 1\ or 2\ of oil until it reaches a temperature of 375 degrees Fahrenheit.
  8. Pat the cauliflower completely dry with paper towels.
  9. Fry a dozen or so pieces at a time in the hot oil for about 15 minutes, or until golden brown on all sides.
  10. As they brown, remove them with a slotted spoon and drain on paper towels.
  11. Serve hot or at room temperature covered with taratoor
  12. )

    Food tags
    Vegetable, Low Protein, Low Cholesterol, Healthy,, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:25M

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Contributors: Prab R. Tumpati, MD