Spanish · Dinner
Fried Potatoes with Spicy Sauce (Keto)
Cauliflower florets are double-fried until deep golden and craggy, then tossed in smoked paprika salt and served alongside a garlicky, chili-spiked mayo-based brava sauce. Crisp exterior, tender centre, and a hot-smoky dip stand in for the traditional starchy potato version while keeping carbs low.
$3
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
549Calories
5.9gProtein
52gFat
14.2gCarbs
6gSugar
5.9gFiber
1072mgSodium
3.8mgChol
7.6gSat Fat
709mgPotassium
65mgCalcium
1.8mgIron
0mcgVitamin B12
82mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Cut cauliflower into small bite-sized florets and pat dry with a towel so the surface fries crisp rather than steams.
2
Fry
Heat olive oil in a small heavy pot over medium heat to 300°F (150°C) and fry florets for 4 minutes until pale gold and just tender when pierced.
3
Rest
Lift florets onto a paper towel-lined plate and let rest 3 minutes while oil reheats to 375°F.
4
Fry
Return oil to medium-high heat at 375°F (190°C) and fry florets a second time for 3 minutes until deep golden and crackling audibly at edges.
5
Blitz
Warm canned tomatoes and minced garlic over medium-low heat for 4 minutes, stirring, then blend with mayonnaise, cayenne, sherry vinegar, and smoked paprika until smooth and rosy-pink. Toss drained florets with salt. Plate on a plate, spoon brava sauce over top, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cauliflower florets
- 1 cup240ml olive oil, for frying
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp salt
- 4 cloves4 cloves garlic
- 3.6 oz50g, about a fifth of a 14oz can canned tomatoes
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp sherry vinegar
- 2 tbsp2 tbsp fresh parsley
