2-1 Cheesy Garlic Cauliflower –
I have to admit that I am not the biggest fan of raw cauliflower but roast or bake it and that’s a whole ‘nother story! Here is a great way to use up cauliflower by making either muffins or patties – your choice! The piece de resistance is dipping it in a side of warm, basil pesto! Delicious! The kids LOVED them! I didn’t tell them until afterward that it was “cauliflower”! Is that mean??!!
BTW, these were amazing as leftovers with the warmed pesto on top!
1 head of Raw Cauliflower, finely processed in food processor (approximately 2 cups)
1 Jalapeno, deseeded
2 Garlic Cloves
2 Eggs (equal to ½ cup)
2 Tbsp. Olive Oil
2 cups Sharp Cheddar Cheese, shredded
1/2 cup All Purpose Flour (can easily substitute with almond or coconut flour)
3/4 tsp. Baking Powder
1 tsp. Salt
Dollop of Plain Greek Yogurt or serve with a side of Basil Pesto (I didn’t have any fresh Basil or Pine Nuts on hand to make some up so I just used a jar that I had in the freezer from Costco. As you all probably know, it’s hard to go through a huge jar of it so try keeping it in the freezer, portion out what you need, and then send it back to the freezer. It will last for months.)
Preheat oven to 375°. In a food processor, puree cauliflower, jalapeno and garlic until finely processed. May have to work in small batches to get the cauliflower to process down into fine little bits. Add in eggs and olive oil and processed until incorporated. Add in cheese, flour, baking powder and salt. Process a few more times until mixture comes together and cheese is evenly distributed throughout. Line muffin tin(s) with baking liners. Using 1” cooking scoop, drop batter into each muffin cup. Should make approximately 12-18 muffins. Bake for approximately 30 minutes or until golden brown. Let cool for at least 10 minutes so muffins can set. Serve with a dollop of plain Greek yogurt or a side of basil pesto.
Follow instructions above but instead of adding to muffin tin, heat large skillet on medium heat for approximately 3-5 minutes. Drizzle in approximately 1 Tbsp. of Olive Oil to heated skillet. Using 1” cookie scoop, drop batter into pan. Take a spatula and press top of batter down to form a round patty. Saute for approximately 3-5 minutes or until golden brown on each side. Serve with a dollop of plain Greek yogurt or a side of basil pesto.
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