Happy Sunday!
The weather today is absolutely perfect here in Arizona! Right now it’s about 90° with a wonderful light breeze. This is one of my favorite times of the year–it’s bright and warm during the day and cools down to a perfect temp by the time the sun goes down. That allows for plenty of patio-sittin’!
Even though it’s a little warm, we’ve been cooking a lot lately. We have been hosting dinners quite a bit as well because you just can’t beat having friends over and eating an awesome dinner on the back patio! Seriously, y’all, if you’ve never been to Phoenix in April, I suggest you get your bottoms out here to experience it!
Brian made this recipe yesterday as sort of an appetizer before lunch and we were both pretty excited with how it came out. Has anyone cooked with cauliflower much? I never really have but after this recipe I’m dying to try more! These bites have a pillow-y texture, almost like a biscuit but a little creamier. I’d double this recipe if I were going to make it for guests because we got about 18 out of this one and I guarantee they’ll go fast!
This recipe is tasty and only a little guilty without worrying about going overboard with anything fried. Try it and let me know what you think!
Baked Cauliflower Bites
2 c. cauliflower florets, steamed
2 eggs, beaten
1/2 c. shredded reduced fat sharp cheddar cheese
1/2 c. shredded parmesan cheese
1/3 c. whole wheat bread crumbs
1/4 c. chived chopped
1/2 t. garlic powder
sprinkle of salt and pepper
Preheat oven to 375°. Line a large baking sheet with parchment paper.
In a food processor, pulse steamed cauliflower until finely grated. Place grated cauliflower in a clean ktichen towel and squeeze to drain water.
In a large bowl, combine cauliflower with the rest of the ingredients.
Scoop about a tablespoon’s worth of mixture and form into a ball with your hands.
Place on lined backing sheet and bake for 15-20 minutes, until they are a golden brown.
Serve warm with sriracha and stone ground mustard for dipping!
