Keto Indian Brunch Delight: Cauliflower Tikka Bhaji & Coconut-Almond Pancakes

Allergens

Almond, Coconut

Ingredients

• 1. 1 medium head cauliflower, cut into florets 2. 2 tbsp ghee or coconut oil 3. 1 large onion, finely chopped 4. 2 tomatoes, chopped 5. 1 cup unsweetened coconut milk 6. 1 cup almond flour 7. 2 large eggs 8. 1/2 tsp baking soda 9. 1/2 tsp salt 10. 1/4 cup chopped cilantro 11. 1 tbsp garam masala 12. 1 tsp turmeric powder 13. 1 tsp red chili powder 14. 1/2 tsp asafoetida

Instructions

1. Prepare the cauliflower tikka by mixing cauliflower florets with ghee, garam masala, turmeric, red chili powder, and asafoetida in a large bowl. Marinate for 30 minutes.
2. Heat ghee or coconut oil in a pan, add the onion and cook until softened. Add tomatoes and cook until they become pulpy.
3. Blend the cooked onion tomato mixture with cauliflower marinade to create the tikka bhaji base. Set aside.
4. Prepare coconut almond pancakes by whisking together almond flour, baking soda, salt, and eggs. Stir in coconut milk until smooth. Fold in chopped cilantro.
5. Cook pancakes on a heated non stick griddle or pan. Cook for about 2 minutes on each side, or until golden brown.
6. Saute marinated cauliflower florets in the same pan used earlier for 4 5 minutes or until tender and slightly charred.
7. Assemble your keto Indian brunch by placing a generous serving of cauliflower tikka bhaji on top of coconut almond pancakes. Garnish with additional cilantro, if desired.

Chef’s Insight

1. To intensify the flavors, add a pinch of ground cardamom or fennel seeds to the cauliflower marinade.

Notes

1. This recipe is perfect for a keto-friendly brunch, using coconut and almond flour to replace traditional grains.