Ingredients:
- 2 cauliflower heads, cut into florist and boiled/steamed
- 1/4 cup of green onion, I used the green part only, minced or cut up really small
- 1/4 cup grated parmesan cheese OR baby bell light OR allegro cheddar
- 1/4 cup of Almond Flour OR Carbquik
- 1 teaspoon of half salt
- 1/4 teaspoon pepper
- 1 large egg
Directions:
- Preheat oven to 350 degrees F. Grease 2 nonstick baking sheets or use parchment paper on th baking sheet.
- Cook the cauliflower until just tender, about 10 mins.
- Drain the florets and let cool. I put them in batched into a dish towel to squeeze the water out.
- Place in food processor in batches and pulse until it looks like grains of rice. Place in a bowl.
- Measure out 3 packed cups into another bowl.
- Add the remaining ingredients and stir. I use one of those teaspoon size scooper with the trigger release and scoop the mixture onto the greased baking sheet or parchment paper. There was about 40 of them about an inch apart Mould it into a tater tot shape.
- Bake for 20 mins and them plop them over and bake for another 10 to 15 mins until brown or crisp on edges.
- Remove from oven and let sit for a few mins.
Serve with sugar free ketchup, hummus or preferred dip. Any extra purred cauliflower can be used for rice or mashed cauliflower. Freeze about 10 portions at a time for later use.
Credit: Liz Jakoi Streich