What a treat these are!!– cheese in the cauliflower cakes and a little melted on top in the oven after cooking.  Low-carb veggies are the best!!  Seriously, if we don't have to worry about the fat content, then cheese and luxurious sauces are available to us, which makes our food taste so much better.

28 oz finely grated cauliflower (794 g)
 (one medium cauliflower)
1 cup grated white Cheddar cheese, OR Mozzarella (250 mL)
2 tbsp Gluten-Free Bake Mix 2, OR almond flour (30 mL)
2 eggs
3/4  tsp salt (3 mL)
1/4  tsp white pepper (1 mL)
1 tbsp grated white Cheddar cheese, OR Mozzarella (15 mL)
  per cauliflower cake, (optional)

Preheat oven to 350°F (180°C). 

In glass pie dish, place grated cauliflower.  Nuke cauliflower 3 to 5 minutes, or until tender (depends on the power of the microwave oven).  Allow to cool.

In large bowl, combine cooled cauliflower, Cheddar cheese, OR Mozzarella and Gluten-Free Bake Mix 2, OR almond flour.  In small bowl, beat eggs with fork.  Stir in salt and pepper.  Add egg mixture to cauliflower and stir to combine well.

Using an ice cream scoop (3 tbsp, 45 mL) place about 4 scoops of cauliflower mixture in a large nonstick frying pan with some bacon fat or oil.  Flatten each scoop with the back of a fork to a nice, round circle. Fry until golden brown and slightly crispy on both sides.

On cookie sheet, place cooked cauliflower cakes and 1 tbsp white Cheddar cheese on top of each cauliflower cake.  Bake 10 minutes, or until cheese has melted.  Serve!

Helpful Hint:  Bacon fat or oil and extra cheese has not been added into the nutritional analysis.

Yield:  8 servings
1 serving
111.6 calories
7.5 g protein
7.0 g fat
1.8 g fiber
4.1 g net carbs