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!
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
- Preheat oven to 450 degrees F.
- Spray the mini-muffin pan with cooking oil.
- Make the flax egg by placing ground flax and 3 tablespoons of water in a small bowl, then setting it aside to let it thicken.
- In a frying pan, stir-fry shredded cauliflower until slightly translucent (about 6-8 minutes).
- Place cauliflower in a bowl and let cool.
- Place all other ingredients in a food processor and blend until smooth.
- In bowl, combine cauliflower from frying pan with blended ingredients and mix completely.
- Evenly spoon mixture into mini-muffin pan. Press down evenly and firmly to make sure it sticks together.
- Place pan in oven and bake for 30-35 minutes.
- 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!
- Once cool, remove them from the pan by tipping them out or running a thin knife along the sides of each slot and popping them out.
- Use an organic, natural pizza or pasta sauce for dipping and a simple green salad.