Mofongo de Chicharrón (Keto Cauliflower Base)
Mashed Cauliflower with Crispy Pork Rinds (Keto Mofongo)
Yes, with a tweak: crucial modification: request mashed cauliflower instead of plantains. About 11g net carbs per serving, on the higher side for Dominican food, so watch the portion.
What it is
A keto-adapted version of the iconic mofongo, replacing mashed green plantains with mashed cauliflower. It's seasoned with garlic and olive oil, then mixed with generous amounts of crispy fried pork rinds (chicharrón) and formed into a traditional mound.
Key ingredients
Cauliflower, chicharrón (crispy pork rinds), garlic, olive oil, chicken broth (optional, for mashing), salt, pepper.
How to make it keto
Crucial modification: request mashed cauliflower instead of plantains. Confirm no flour or starchy thickeners if a sauce (like caldo) is served alongside.
Watch out for
The traditional base is plantains, a high-carb food. This modification requires specific communication with the kitchen.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Dominican menuAll 963 Dominican dishes ›
