Keto Cauliflower Linguine
Transform your low-carb pasta nights with this delightful Keto Cauliflower Linguine, a guilt-free alternative to traditional noodles that’s packed with flavor and nutrition! Made with simple, wholesome ingredients like fresh cauliflower, Parmesan cheese, almond flour, and eggs, this recipe creates tender, pasta-like strands that are perfect for soaking up your favorite keto-friendly sauces. With its easy preparation and clever technique—such as ricing cauliflower and baking it into a thin sheet—this dish perfectly replicates the texture of linguine while remaining completely gluten-free and low in carbs. Ideal for health-conscious foodies or those following a ketogenic lifestyle, this versatile linguine pairs beautifully with creamy Alfredo, tangy marinara, or a drizzle of herb-infused olive oil for an unforgettable meal.
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Ingredients
- 1 head cauliflower
- 2 pieces large eggs
- 0.5 cup parmesan cheese, finely grated
- 2 tablespoons almond flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper, brushing it lightly with olive oil to prevent sticking.
Step 2
Cut the cauliflower into florets and pulse them in a food processor until they are finely riced. You should have about 2 cups of cauliflower rice.
Step 3
Microwave the riced cauliflower in a microwave-safe bowl for about 5 minutes or until tender. Let it cool slightly, then use a clean kitchen towel to squeeze out as much excess moisture as possible. This step is crucial for achieving the right texture.
Step 4
In a mixing bowl, combine the drained cauliflower rice with the eggs, grated parmesan cheese, almond flour, salt, and black pepper. Mix until well combined and the mixture holds together.
Step 5
Transfer the cauliflower mixture to the prepared baking sheet. Place a sheet of parchment paper over the mixture and use a rolling pin or your hands to flatten it out evenly into a thin layer, about 1/8 inch thick.
Step 6
Bake in the preheated oven for 10-15 minutes until it begins to set and the edges are golden.
Step 7
Remove from the oven and allow it to cool slightly. Carefully cut the cauliflower sheet into thin strips or long, linguine-like strands.
Step 8
Gently separate the strips and allow them to cool further. They will be pliable and resemble traditional pasta.
Step 9
Serve with your favorite keto-friendly pasta sauce or toppings.
Nutrition Facts
| Serving size | (848.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 992.0 |
| Total Fat 65.1g | 0% |
| Saturated Fat 27.8g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 467.2mg | 0% |
| Sodium 4042.1mg | 0% |
| Total Carbohydrate 38.3g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 12.3g | |
| Protein 71.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1531.9mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 2130.4mg | 0% |
Source of Calories