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Halloween Keto Cauliflower

This Keto Cauliflower Brain is the perfect Halloween side dish! It features a roasted head of cauliflower with a sweet and spicy curry sauce that tastes incredible! This cauliflower brain is also keto, low-carb, grain-free, and gluten-free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 228kcal


  • 1 head cauliflower green leaves removed
  • 1/4 cup avocado oil
  • 2 tablespoons red curry paste
  • 2 teaspoons dark red chili powder
  • 1 teaspoon garlic powder
  • 2 tablespoons sour cream
  • 6 tablespoons mayonnaise divided
  • 4 teaspoons Thai chili garlic sauce divided
  • 2 teaspoons apple cider vinegar
  • 3 teaspoons keto sweetener divided (you can use granular erythritol or monk fruit sweetener)
  • 1 tablespoons Sriracha
  • 1 tablespoon fresh cilantro chopped
  • 1/4 cup crushed pork rinds
  • 1 scallion chopped


  • Heat your oven to 400°F and line a baking sheet with parchment paper.
  • Take your cauliflower out of the fridge and remove any of the green leaves at the bottom of the cauliflower.
  • Using a sharp knife, cut the cauliflower down the middle BUT DON'T CUT IT ALL THE WAY THROUGH! The cauliflower base should still be intact.
  • In a small bowl, mix together the avocado oil, red curry paste, chili powder, and garlic powder.
  • Brush the curry mixture all over the top and sides of the cauliflower.
  • Transfer the cauliflower to the lined baking sheet and bake for 20 minutes.
  • While the cauliflower is roasting, mix together the sour cream, 2 tablespoons mayonnaise, 3 teaspoons Thai chili garlic sauce, the apple cider vinegar, and 2 teaspoons keto sweetener in a small bowl.
  • After the cauliflower has baked for 20 minutes, remove it from the oven and spread on the sour cream mixture. Bake again for 10 more minutes.
  • While the cauliflower is roasting, mix together the remaining 1/4 cup mayonnaise, remaining 1 teaspoon Thai chili garlic sauce, and remaining 1 teaspoon keto sweetener in another smaller bowl.
  • Transfer this mixture to a small plastic sandwich bag and snip off one of the corners so that the mixture can be slowly piped onto the roasted cauliflower.
  • Remove the cauliflower from the oven and drizzle the mayonnaise mixture onto the cauliflower brain, followed by a drizzle of Sriracha.
  • Garnish with cilantro, crushed pork rinds, and chopped scallions.
  • Serve on a cake stand with a knife inserted through the top for dramatic effect.


Calories: 228kcal | Carbohydrates: 10g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 375mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1039IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 1mg