@GeoffersTaylor [USER=24561]@Chook
These aren't cauliflower rice obviously but if you're looking for a way to incorporate some cauli they are a very nice way to do it. They are posted in the low carb recipe section but I'll copy & paste here anyway. I could happily eat them every day at the moment!
Have made these twice now. The first batch stuck to the mini-muffin pan so I did the next ones on a baking paper lined try & they came out beautifully. They flattened a little in the cooking but they were delish - cheesy, soft but crispy golden discs of yum
I used a whole cauli & thus extra almond flour, cheese/spices. I only used the one egg & (I guess I didn't drain the cauli well enough!) added a couple of TBS of psyllium to help hold the mix together. I went with dry fried onion, chilli flakes, black pepper & a bit of veg stock powder for the flavouring. I also pureed the cauli more than the recipe suggests as I was after a creamier texture. They are delicate so be careful when turning.
I froze the extras before baking & just thawed them o/night in the fridge when I next used them. I found 180 degrees to be the best baking temperature.
Recipe came from herehttp://www.kalynskitchen.com/2014/03/cheesy-baked-cauliflower-tots.html
Cheesy Baked Cauiflower Tots
(Makes 24 small Cauliflower Tots; recipe developed by Kalyn with inspiration from
severalotherbloggers who also made Cauliflower Tots.)
Ingredients:
1/2 large head caulflower, coarsely chopped
1/3 cup reduced-fat sharp cheddar
1/4 cup coarsely grated Parmesan cheese
2 T
almond flour
1/2 tsp.
Vege-Sal (or a slightly smaller amount of salt)
1/2 tsp.
Spike Seasoning (Probably optional, but it does add flavor. You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
fresh-ground black pepper to taste
1 egg
Instructions:
Preheat oven to 400F/200C. Spray a
Mini Muffin Pan with non-stick spray.
Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.) Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander.
Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal or salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't. You'll be surprised how well this sticks together.)
Use a
One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.[/USER]