I saw thoughts for cauliflower tots that looked delicious from a few different bloggers, however every formula I found had a fixing I would not like to utilize (like breadcrumbs, cornmeal, substantial cream, or margarine) so I began testing to concoct my own variant.
It took me four endeavors to make what I thought was an ideal formula for Low-Carb Cheesy Baked Cauiflower Tots, with simply enough mushy taste yet at the same time a little cauliflower enhance and marginally fresh from the stove.
En route I needed to purchase a Mini Muffin Pan, and utilizing a One Tablespoon Cookie Scoop helped me get them all the correct size. Cooking the cauliflower before we cleaved it in the sustenance processor additionally gave a superior outcome, and we depleted the hacked cauliflower to keep the tots as fresh as we could get them.
Also try our recipe : 30 MINUTE TURKEY MEATBALL AND KALE SOUP #30minute #paleo
- 1/2 large head caulflower, coarsely chopped
- 1/3 cup sharp cheddar
- 1/4 cup coarsely grated Parmesan cheese
- 2 T almond flour
- 1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
- 1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor. You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
- fresh-ground black pepper to taste
- 1 egg
DIRECTIONS:
- Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
- Cut away the leaves of the cauliflower, but use most of the inner core part.
- Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.)
- Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
Source : bit.ly/2HWYxsM
Read more our recipe : SKINNY BAKED CAULIFLOWER TOTS #dinner #yummy
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