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Healthy Low Carb Super Bowl Party Foods

A trio of crowd-pleasing low-carb bites that are easy to prepare and perfect for game day, featuring Cauliflower Nachos, Buffalo Chicken Meatballs, and Creamy Greek Yogurt Ranch Dip.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cauliflower Nachos
  • 1 large head cauliflower, cut into florets or 1 bag frozen riced cauliflower, thawed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar or pepper jack for heat
  • 1/2 cup sliced jalapenos optional
  • 1/2 cup chopped tomato
  • 1/4 cup cilantro
  • 1 lime squeezed to finish
Buffalo Chicken Meatballs
  • 1 pound ground chicken or turkey
  • 1/3 cup almond flour swap with coconut flour — use less
  • 1 large egg
  • 1/4 cup finely chopped green onions
  • 1/3 cup hot sauce your favorite buffalo sauce
  • 2 tablespoons melted butter
  • Salt and pepper
Creamy Greek Yogurt Ranch Dip
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons chopped dill or 1 teaspoon dried
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper
  • splash of milk to thin if desired

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
  2. Make the cauliflower nachos: Toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast 12–18 minutes until edges brown and the florets are tender-crisp. Sprinkle with cheese and return to the oven for 2–3 minutes until melty. Finish with chopped tomato, cilantro, jalapeno, and lime.
  3. While the cauliflower roasts, mix the meatball ingredients: Ground chicken, almond flour, egg, green onions, salt, and pepper. Form into 1-inch meatballs and place on the second sheet.
  4. Bake meatballs 12–15 minutes at 425°F (220°C) until cooked through. Toss hot meatballs in the buffalo sauce mixed with melted butter so they shine with a glossy glaze.
  5. Whisk together Greek yogurt, dill, lemon juice, garlic, salt, and pepper to make the ranch dip. Adjust consistency with a splash of milk.
  6. Assemble the platter: Heap cauliflower nachos on a serving board, nestle buffalo meatballs on a warm section, and offer the ranch dip in a bowl. Scatter extra cilantro and lemon wedges for brightness.

Notes

Meatballs can be made ahead and reheated; dip keeps in the fridge up to 4 days.