Cauliflower Bites
Servings 0
Equipment
- Rimmed baking sheet
- parchment paper
Ingredients
- 2 cups cauliflower rice
- 2 eggs
- 1 clove garlic pressed or finely chopped
- 1 tsp dried oregano or cilantro
- 1 tsp ground cumin
- 1/4 tsp chipoltle pepper to taste
- 1/2 tsp salt
Instructions
- Put cauliflower rice in microwave for 2 minutes; stir and return to microwave for 2 additional minutes. Let cauliflower rice cool (can be put in refrigerator overnight). Squeeze out as much water as possible. I put the cauliflower in a dish towel to wring out the water. Put drained cauliflower in mixing bowl.
- Heat oven to 350 degrees Fahrenheit. Line rimmed baking sheet with parchment paper.
- Add all other ingredients to cauliflower and mix well. The mixture will be quite liquid. Drop by tablespoon measures onto baking sheet and pat flat with spoon. The mounds can be relatively close together because they won't "rise". However, the egg will seep out as they cook. We will deal with that later.
- Put in oven for 10 minutes; remove from oven and flip over (you may have to cut the cooked egg seepage to do this - but not to worry, we will make them beautiful later. Bake for another 7-10 minutes.
- Remove from oven and put on cooling rack. When they are cooled, use kitchen scissors to trim into nice circles.
- Beautiful! Good job! They are ready to eat. You can top with Parmesan, Gruyere or aged cheddar cheese and reheat when you serve the bites, if you want.
Notes
This recipe will make tortillas as well. Just use 1/4 cup measure for each tortilla and spread out the mixture into a larger circle. I really like this as a tortilla for fish tacos.
I often freeze the bites. I line a plastic bag with paper towels, lay out the bites in one layer and cover with a second paper towel. I put in the microwave for a brief time (30 seconds to 2 minutes, depending on how many you're heating) to bring them back to their pre-frozen state.