Keto Polish Snack: Smoky Cauliflower Tzatziki Bites with Crispy Chicken Skin

Allergens

Dairy (Tzatziki sauce)

Ingredients

• 1 large head of cauliflower, cut into florets
• 8 oz chicken skin, cut into 16 squares
• 1 cup low
• carb tzatziki sauce (see recipe below)
• 2 tbsp olive oil
• Salt and pepper, to taste Low
• Carb Tzatziki Sauce:
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper and bake for 15 20 minutes or until tender.
3. While the cauliflower is baking, prepare the tzatziki sauce by combining all ingredients in a small bowl. Refrigerate until ready to use.
4. Remove the cauliflower from the oven and let it cool slightly. Then, dip each floret into the tzatziki sauce and wrap it with a square of crispy chicken skin. Secure with a toothpick if needed.
5. Serve immediately and enjoy your Smoky Cauliflower Tzatziki Bites with Crispy Chicken Skin.

Chef’s Insight

The combination of smoky tzatziki sauce and crispy chicken skin creates a perfect balance of flavors and textures, making this keto snack truly irresistible.

Notes

This dish is a delicious and satisfying option for those following the keto diet or seeking low-carb alternatives.