Shredded Cauliflower Bites
Shredded Cauliflower Bites
This dish is a simple and complete meal and a wonderful alternative to crust-less quiche. These bites actually freeze really well, so they come in super-handy on a busy weeknight when you need to get dinner ready in a pinch!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Allergens: Soy
- Servings: 12
Ingredients
- 2 cups grated cauliflower
- 1 teaspoon oregano
- 2 teaspoons parsley
- 1/4 teaspoon garlic powder
- 2 tablespoons coconut oil
- 1-2 tablespoons hot sauce
- 1 tablespoon olive spread (crushed/minced olives)
- 1 tablespoon stone-ground spicy mustard
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water)
- 1/2 cup tofu (firm)
- 1/2 cup chickpeas (cooked & drained)
- Pizza or pasta sauce (For dipping)
Instructions
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Preheat oven to 450 degrees F.
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Spray mini-muffin pan with cooking oil.
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Make flax egg by placing ground flax and 3 tablespoons of water in small bowl, then setting aside to let thicken.
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In frying pan, stir-fry shredded cauliflower until slightly translucent (about 6-8 minutes).
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Place cauliflower in bowl and let cool.
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Place all other ingredients in food processor and blend until smooth.
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In bowl, combine cauliflower from frying pan with blended ingredients and mix completely.
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Evenly spoon mixture into mini-muffin pan. Press down evenly and firmly to make sure it sticks together.
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Place pan in oven and bake for 30-35 minutes.
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Remove pan from oven and let cool for 30-35 minutes. Taking them out too soon while they're still hot will make them break!
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Once cool, remove from pan by tipping them out or running a thin knife along sides of each slot and popping them out.
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Use organic, natural pizza or pasta sauce for dipping and simple green salad.