chrysalis healthcare​

Cauliflower bites are one of my favourite recipes. It generally gets a huge thumbs up from my patients.

 

They are simple to make, they freeze well, make a super snack on their own or add some fresh salad and have for lunch or dinner. The combination of cauliflower and cheese is delicious.

 

A huge bonus is children seem to love them, they are tasty even cold so they make a good addition to lunch boxes if nuts are allowed in school. They are also a good way to hide vegetables if you need to.

 

They are technically dairy free because the pecorino comes from a sheep, (but if you are sensitive to lactose, pecorino does contain some).

 

If you haven’t experimented with cauliflower as an alternate to rice or mash, I highly recommend it if you want a lighter meal, to reduce your starchy carbs, or to lose weight.

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Buon appetito!!

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INGREDIENTS

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• Coconut oil for greasing baking paper

• 2-3 cups raw cauliflower, grated (either by hand or in a blender)

• 1 ½ cups (170g) pecorino cheese, grated

• 3 tablespoons pinenuts, toasted

• 3 eggs, beaten

• 1 cup almond meal

• Pinch of sea salt

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METHOD

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• Preheat oven to 180 degrees, line baking tray with baking paper

• Combine all ingredients, roll into bite sized pieces, and place on paper and bake 25 minutes

• Makes about 30 small bites

• Store in air tight container for 4 days or freeze for up to a month