PARMESAN PURPLE CAULIFLOWER TOTS
It is a keeper unusual side. I made it with purple cauliflower because that is what I had on hand, but white cauliflower would be fine, too. You may add a bit of garlic powder or bottled, minced garlic. I didn't add pepper but come to think of it, you could add a pinch or cayenne pepper for a tiny bite to the tots.
If you don't have a mini muffin pan, you can free form the cauliflower tots and place on a well-greased or parchment-lined baking sheet. One egg was not enough, so I used 2 large eggs to hold these together nicely. It is important on a low-carb diet to get plenty of vegetables and one way is to make them more interesting. For instance, a couple of these could be a substitute for potatoes on your dinner plate.
Kids might like these because of their fun presentation.
INGREDIENTS:
1 medium purple cauliflower, OR white cauliflower
1 cup almond flour (250 mL)
1 cup shredded Cheddar cheese (250 mL)
2 eggs, fork beaten
1/2
tsp salt, OR to taste (2 mL)
3/4
cup chopped green onions (60 mL)
Breading:
2/3
cup almond flour (150 mL)
1/3
cup Parmesan cheese (75 mL)
(the kind in a canister)
INSTRUCTIONS:
Preheat the oven to 400°F (200°C).
In
pot in boiling water, cook large florets of purple, OR white cauliflower until very
soft. In food processor, place cooked,
drained cauliflower. Add almond flour,
eggs and salt; process until as smooth as possible. If the cauliflower is way too soft to form a
soft ball, then add a bit more almond flour or coconut flour, better yet as it
will absorb moisture. Stir in chopped green onions.
Breading: In a medium bowl, mix almond flour and
Parmesan cheese.
Using
a 2-tbspful (30 mL) cookie scoop fill with cauliflower batter. Roll into a ball (it will be quite soft) and
roll in the breading. Place in greased
mini muffin pan molds. Bake 15 minutes
or until slightly browned and a knife inserted in center comes out clean.
Helpful Hint: If you run out of breading, simply gauge how
much will be needed and use a little extra almond flour and Parmesan
cheese. Additional carbs will be
negligible.
Yield: 24 servings
1
serving
328.8
calories
17.5
g protein
25.7
g fat
4.8 g fiber
6.9 g net carbs