Saturday, January 18, 2014

On the menu: Cauliflower trickery ...

My new year resolution to eat healthy is paying big dividends. In 19 days, I've lost 12 pounds. The best part is how easy it has been to cut out processed foods and reduce my carbohydrate intake. One of those little dietary tricks is to substitute cauliflower for potatoes.

It's amazing how cauliflower can transform into everything from pizza crust to tater tots. So, I'll share a delicious, cheesy recipe the whole family will enjoy. Kids will never know they're eating healthy!


3 c (about half of a head) shredded cauliflower
4 oz. (about 1 c) shredded sharp cheddar cheese
1 egg
¼ cup cornmeal
1 tsp kosher salt
a few grinds black pepper
½ tsp ground mustard

Preheat your oven to 400°F. Rub a mini muffin tin with olive oil (I'm not a fan of cooking spray, but you can use it if you must. Do you have any idea what's in that stuff?)

Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
Combine all of the ingredients in a large bowl, and mix together thoroughly.
Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
Bake at 400°F for 15-20 minutes, or until golden brown.

The shredding blade on a food processor will easily shred the cauliflower. The stems can be used as well, not just the florets, since it is all being shredded and mixed together.

Makes 24 yummy tots that you'll love!

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