📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Taramosalata is Greek food’s best-kept secret outside of Greece — a pale, cloud-like dip made from fish roe blended with fat until impossibly silky and complex. Traditional recipes use bread for bulk; this keto version uses cauliflower and loses nothing. It is briny, lemony, rich, and wildly impressive with almost zero effort.
What You’ll Need
Servings: 6 servings
Calories: 195kcal
Ingredients
- 4 oz tarama (salted fish roe — found at Greediterranean grocers)
- 1 cup cauliflower steamed and well-drained
- 1/2 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 small shallot roughly chopped
- White pepper to taste
Instructions
- Steam cauliflower until completely tender. Drain thoroughly and let cool — excess moisture makes the dip too thin.
- Place tarama and shallot in a food processor and blitz to a paste.
- Add cauliflower and blend until incorporated.
- With the motor running, slowly drizzle in olive oil in a thin stream — this builds the creamy emulsion.
- Add lemon juice and pulse to combine. Season with white pepper (tarama is already salty).
- Refrigerate 30 minutes. Drizzle with olive oil and serve with cucumber slices.
Nutrition
Serving: 1serving | Calories: 195kcal | Protein: 5g | Fat: 18g | Fiber: 1g
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Health Benefits
- Fish roe is extraordinarily rich in omega-3 fatty acids, vitamin B12, vitamin D, and iodine — nutrients critical for brain function, thyroid health, and energy.
- The cauliflower base adds fiber and vitamin C with minimal carb impact.
- Olive oil adds powerful polyphenols.