Heather says:
I’m not sure whether to file these cheddar broccoli cauliflower bites under, breakfast, side dish, or healthy snack. The truth of the matter is everyone in the house attacked cauliflower for what may be the first time in their lives. In the future, I think I will tweak this recipe (and update with my favorite) a tiny bit by experimenting with adding a splash of hot sauce or cayenne pepper to the recipe. Perhaps I’ll use seasoned salt instead of plain. I encourage you to try the same.
If you want to create a nut-free version of this recipe, simply swap out the almonds for bread crumbs. It’s that easy.
As written, this recipe is gluten free -provided you follow Bran’s advice to avoid gluten cross-contamination.
: Cheddar Cauliflower Bites
: Baked cheese and cauliflower patties with ground almonds instead of the usual bread crumbs.
- 1 medium size head of cauliflower, chopped and steamed until tender
- 1 cup almonds
- 1/2 bunch (about 4) of green onions, chopped
- 3 eggs, beaten
- 6 – 8oz Cheddar cheese, grated
- salt – I used 1/2 teaspoon you may decide more is needed
- a few turns of ground pepper
Instructions:
Take your steamed cauliflower and use either a pastry blender or a chef knife to chop the cauliflower into more uniform pieces. You don’t want big chunks or the patties will fall apart. Pre-heat the oven to 375°F.
Use a food processor to pulse the almonds until you have a somewhat coarse meal. I like the texture of the almonds in the patties, you may prefer the tenderness of traditional breadcrumbs. If the latter is the case, you’ll want to pulse the almonds carefully until they are finely ground, BUT be careful not to go too far or you’ll make almond butter.
Throw everything into a bowl and mix thoroughly. Spray a baking sheet with cooking spray or line it with parchment paper. Now use your CLEAN hands to shape the mix into small patties. Don’t worry they aren’t going to spread like cookies, they can sit pretty close to each other on the baking sheet. Just leave enough room to turn them with a spatula.
Bake at 375°F for 12 – 15 minutes, turn and bake for an additional 10 – 12 minutes depending on how browned you prefer your cheese.
Preparation time: 5 – 10 minutes (unless you like to take pictures, then much longer)
Cooking time: 25 minute(s)
Number of servings (yield): 6
Here are a few more pictures of the process:
Enjoy!
Inspired by StaceySnacksOnline’s Broccoli Bites.
Mmm, a hint of bacon sounds good. It would dial down the “healthy” factor a bit.
@KCDebi I think the bacon idea sounds just about perfect. I modified the recipe more for the carb aspect than the overall health factor.
These look amazing and not too difficult. I’ll watch for cauliflower to go below the current local price of “First Born Male Child” so I can try this.
@KCDebi That’s exactly what I was thinking!
I love cauliflower – now a new way to love it!
Ground almonds also make delicious salmon patties! Hm… I wonder if I could bake those, too? Nothing against the frying oil, just the messiness and tediousness of the frying itself…
@gracefulbody I always make crabcakes in the oven, so salmon patties should work just fine.
Given the almonds, eggs and cheese, these could almost have enough protein in them to be the main part of a meal themselves… something a bit like vegetarian rissoles/patties.
I will definately be trying these for my family as we all love cauliflower. I imagine they could be good made with broccoli as well.
You said broccoli in the first paragraph – which made me think this could be awesome with the broc as well.
I’ve tried a simpler roasted cauli thing before, with parmesan over the top, and it was amazing. It’s just that I have somehow come into having three brocs in my vege drawer… so broc it is. (broc broc broc…. sounding like the Swedish Chef)
I can’t eat cauliflower or broccoli — no spinach or cabbage either. Can you suggest a substitute vegetable that would work with these? Would zucchini be too watery?
I wonder if you could work shredded potatoes in there. Burger King used to have Cheesy Tots that were potato & cheese with a breaded coating.
Rosie, good catch going back in to edit it. I found the recipe for broccoli (linked at the end) and switched out to cauliflower for the test recipe. I see what you’re talking about now. I read right over it the first time. Fixing it.
These+bacon are in the oven now. Can’t wait
What a great idea, Heather! YUM! I have to try these!
I made these tonight and they were yummy! I used the original recipe as a starting off point and I added a bunch of stuff- spinach, onion, garlic. AWESOME!
Thanks for letting me know how they turned out and your additions sound fabulous!
I love these! The addition of a couple of tablespoons of Dijon mustard is my best trick! I also mixed different color cauliflower. Oh, and I find that 50% almonds 50% panko breadcrumbs makes them nice and light! thank you so much. Even my kids will eat them!
I love these! The addition of a couple of tablespoons of Dijon mustard is my best trick! I also mixed different color cauliflower. Oh, and I find that 50% almonds 50% panko breadcrumbs makes them nice and light! thank you so much. Even my kids will eat them!
@bookchickWas wondering if you can freeze and reheat these? Anyone tried?