Much that happens in the first couple of weeks is different from what
happens later in the plan.  Think of the first couple of weeks as a boot
camp.

To me the single biggest advantage that low carbing has is the appetite
drops after a while.  The body releases insulin in direct response to
dietary carbs so low carb means low insulin means no carb cravings.

First question I have is about empty versus plugged.  If you've never
been plugged before it's possible to confuse being empty with being
plugged.  Empty is common early in low carbing and empty is not a
problem.  Plugged is a problem.  Because the initial experiences are
temporary feel free to take non-prescription constipation medication if
you are sure you are plugged not empty.

Because you've been eating plenty of carbs for an early low carber you
should have plenty of roughage moving through your system.  Getting to
50 grams net from cauliflower takes a portion bigger than an entire
head.  You can try swapping more of the ultra-low-carb items like
lettuce and cucumber and less of the regular-low-carb items like
broccoli to increase roughage.

The mildest treatment is drinking a couple of extra liters of water as a
stool softener.  Next is changing the ratios of vegitable types to
increase fiber.  Then adding psylium husk to your food to increase
fiber.  Now there are dissolving fiber products on the market - Check
them for carbs other than fiber.

Some plans use percentages, some don't.  The most popular low carb plans
go by grams and that makes the percentage numbers not useful.  Knowing
total calories the percentage numbers turn into grams, but not knowing
total calories the percentage numbers mean very little.

Fairly few folks take the route of lowering protein in favor of fat.  It
works well but it's far more common to lower fat in favor of protein.
You are now seeing the advantages of making that less popular choice.

The body burns carbs entirely for fuel.  Sugars, starched and glycerine
get converted at various rates with near 100% efficiency to glucose.

The body uses fatty acids for cell building and repair.  The excess is
burned in 3 parallel processes.  One of those processes yields
roughly 10% of the total energy.  It uses the glycerol that holds the
fatty acids together.  Two glycerols are bonded together to make a
glucode.  One process slowly converts fatty acids to acetyl-CoA for use
in aerobic respiration.  The last process quickly converts fatty acids
to ketones for less efficient fuel pathways.  It's good to use the
stored body fat faster and less efficiently therefore the metalic taste
that says you're in ketosis is a very good thing.  Note that the taste
gets extremely faint after about two weeks so focus on it now hoping you
can still tell it's there in a couple of weeks when it's faint.

The body uses amino acids from protein for cell building and repair.
The excess is burned in a large assortment of chemical processes that
yield roughly 50% glucose calorie for calorie in the conversion process.

So in rough terms 10 calories of excess dietary protein make 5 calories
of carbs and 10 calories of excess dietary fat make 1 calorie of carbs.
Counting both protein and fat starting with the excess amounts, whatever
that means.  It's easier to estimate the amount of protein grams needed
for metabolic purposes than the amount of fat needed for metabolic
purposes so when I do this arithmetic I ignore the 10% contribution from
fat burning.  It's not an accurate accounting method but dieting for fat
loss works anyways.

Swap protein for fat calorie for calorie and you end up with smaller
portions that are just about the same degree of filling. but swap
protein for fat calorie for calorie and you end up with a lot less
insulin released.  It's better for loss all the way until you reach a
minimum number of protein grams.  For the same total calories it gives
better loss.  Read recent discussions of special purpose high fat plans
for epileptics and you'll see it is not uniformly a good idea, but
trading protein for fat does work better for loss.  Be cautious about it
and don't get into the low protein range and the biggest downside is
eating greasy foods.

There's a further advantage to higher dietary fat - The hormone glucagon
is released in indirect response to dietary fat.  Glucagon is the
hormone that pulls fat out of storage.  When losing fat you want
glucagon levels as high as practical.  The hormone insulin is released
in direct response to dietary carbs and in indirect response to excess
deitary protein.  Insulin is the hormone that pushes fat into storage.
Insulin suppresses glucagon release.  You have just triggered a
metabolic loophole that is far from obvious - More dietary fat triggers
more fat to be withdrawn from storage as long as you keep both carbs and
protein low enough.  Calories matter so it doesn't help to simply eat
more dietary fat in the hopes of pulling more fat form storage, but the
metalopic loophole is there for the taking - Combined low carb plus
carefully tuned protein then fill in the rest with fat and that's how to
maximize the blood glucagon level.

Ketosis is to be celebrated as long as you are not a diabetic.

I suggest that the food you're eating now is likely to get dull from the
extra fat.  Care needs to be taken to keep the food from seeming greasy.
Given how easy it is to have leaner meats and less fat you may not want
to sustain your current menu for long.  It works well but it's likely to
be dull and/or more work than you want to put in long term.

But you're at 50 grams of carb.  As you are you have the option of going
down to 20 grams of carb in exchange for some more protein ending up
with leaner cuts that are easier to find.  A cycle of alternating weeks
at 50 and 20 grams of carb, protein grams to match the same total
calories, the same fat grams - That would be a cycle that rocks for how
it effects the hormone released in response to diet.