Of course! This is a fantastic low-carb twist on a classic comfort food. By swapping potatoes for cauliflower, you can create a delicious, savory popper that satisfies that craving without the carbs.
Here’s a recipe for Low-Carb “Mustard Potato” Poppers that are crispy, tangy, and utterly addictive.
Low-Carb Cauliflower Mustard Poppers
These poppers mimic the texture and flavor of potato salad in a crispy, bite-sized form.
Prep Time: 20 mins | Cook Time: 25-30 mins | Total Time: 50 mins
Servings: 4 (Makes about 20 poppers)
Ingredients
· 1 large head of cauliflower, cut into florets (about 5-6 cups)
· 2 tablespoons Dijon mustard
· 1 tablespoon yellow mustard
· ½ cup shredded cheddar cheese
· ¼ cup grated Parmesan cheese
· 2 tablespoons finely chopped red onion or chives
· 1 large egg, lightly beaten
· ½ teaspoon garlic powder
· ½ teaspoon paprika, plus more for sprinkling
· Salt and black pepper to taste
· For the Coating:
· ½ cup pork panko (or almond flour for a finer crust)
· 2 tablespoons grated Parmesan cheese
· Optional for Serving:
· Sugar-free dipping sauces like ranch, sour cream, or more mustard.
Instructions
- “Rice” the Cauliflower: Steam or boil the cauliflower florets until very tender (about 10-12 minutes). Drain extremely well in a fine-mesh strainer. For the best results, once it’s cool enough to handle, wrap the cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is the most important step for getting a firm popper.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Make the Mixture: In a large bowl, combine the well-drained and squeezed cauliflower, Dijon mustard, yellow mustard, cheddar cheese, ¼ cup Parmesan, red onion, egg, garlic powder, paprika, salt, and pepper. Mix until everything is well combined. The mixture should hold together when pressed.
- Form the Poppers: Using your hands, scoop about 1 tablespoon of the mixture and form it into a small, tight ball or a small nugget shape. Place it on the prepared baking sheet. Repeat with the remaining mixture.
- Add the Coating: In a small bowl, mix the pork panko (or almond flour) with the 2 tablespoons of Parmesan cheese. Roll each popper in the coating mixture, pressing gently to help it adhere, and place it back on the baking sheet.
- Bake: Lightly spray the poppers with cooking spray or brush with a tiny bit of oil. This will help them brown and crisp up. Sprinkle with a little extra paprika.
- Bake to Perfection: Bake for 25-30 minutes, flipping halfway through, until the poppers are golden brown, firm, and crispy on the outside.
- Serve: Let them cool for a few minutes before serving, as the inside will be very hot. Serve with your favorite low-carb dipping sauces.
Why This Recipe Works & Pro Tips
· The Cauliflower Swap: Cauliflower, when drained properly, provides a neutral, starchy-like base that perfectly absorbs the mustard and cheese flavors.
· Double Mustard Power: Using both Dijon and yellow mustard gives a complex tang that is reminiscent of a good mustard-based potato salad.
· The Squeeze is Key: Removing the water from the cauliflower is non-negotiable. If you skip this, the poppers will be soft and won’t hold their shape.
· Coating Options:
· Pork Panko: Provides the crispiest, most breadcrumb-like texture.
· Almond Flour: Creates a finer, more delicate crust that is still deliciously crispy.
· Crushed Pork Rinds: Another excellent low-carb, high-crunch option.
· Flavor Variations:
· Add 2 tablespoons of cooked, crumbled bacon to the mixture.
· Stir in ¼ cup of finely diced dill pickles for a tangy crunch.
· Add a pinch of cayenne pepper for a spicy kick.
These poppers are a perfect appetizer, snack, or side dish for anyone following a low-carb, keto, or gluten-free lifestyle. Enjoy