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a bowl of cauliflower tossed in a brava sauce
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5 from 1 vote

Cauliflower BRAVAS, A Keto Twist To The Beloved Patatas

Author: Zoe Morman

Ingredients

  • One head of cauliflower with leaves removed and cut into florets
  • One quart of Peanut Oil for frying
  • Half a cup of Olive Oil for making sauce
  • Six cloves of garlic peeled
  • One shallot fine diced
  • One tablespoon of red pepper flakes or to taste
  • One teaspoon of salt
  • One teaspoon of pepper
  • Two tablespoons of Sherry Vinegar
  • One teaspoon of smoked paprika

Instructions

  • Line a baking sheet with parchment paper.
  • Heat peanut oil to 325℉. Have cauliflower ready
  • Working in batches to avoid overflowing the pot, drop a portion of the cauliflower into the oil and cook until lightly golden. Remove from oil and place in the lined sheet pan.
  • Continue until all the cauliflower has been blanched in the oil.
  • ***Place the cauliflower in the freezer to cool down completely***
  • Once the cauliflower has cooled down entirely and almost frozen, begin working on the sauce.
  • In a pestle and mortar (a food processor if pestle and mortar are unavailable), crush the garlic with salt and pepper to make a paste.
  • Heat the olive oil in a saute pan at medium-low.
  • Add the diced shallots.  Cook until shallots are soft and translucent.
  • Add the garlic paste, red pepper flakes, and paprika.
  • Toss until garlic is golden and soft. 
  • Add sherry vinegar and cook for another five minutes.
  • Remove from the heat and pour into a mixing bowl.
  • Bring the cauliflower out from the freezer.
  • Like before, in batches, drop the cauliflower into the oil. This time we want to cook it to an even golden brown.
  • As the batches cook, remove them and place them into the mixing bowl. 
  • Once all the cauliflower is cooked. Toss the cauliflower with the chili sauce.
  • Serve them as an appetizer or a side dish with garlic aioli.

Notes

  1. Steps one to five could be done ahead of time if preparing this dish for a gathering.