• 2 c. riced cauliflower
  • 1 c. Pecorino Romano cheese
  • 1 egg
  • 1/4 tsp. pink Himalayan sea salt
  • 1 tsp. ground oregano
  • 1 tsp. ground basil
  • FREE DIET & VEGAN option:
  • 2 c. finely ground/riced cauliflower
  • 1/4 c. hemp seeds
  • 1/2 c. ground flax
  • 1/2 c. water
  • 2 tbsp. coconut oil
  • 1 tbsp. onion flakes
  • 1 tsp. ground oregano
  • 1 tsp. ground basil
  • 1 tsp. pink Himalayan sea salt

I am not a gambler but I guess you could say I am when it comes to creating recipes because I take the risk of  them being “garbage worthy” if I get too bold and my recipe goes rogue.  I would say that I hit the jack pot on this one and was even able to make it Vegan too {you’re welcome, wink}.

These little bites are so satisfying vegan or cheesy because one would swear I used grains to bind my recipe together but I am happy to say this recipe is flour-less! I tested these out at our July 4th gathering and they were crowd-pleasing!

In fact, I went back for seconds to find an empty platter and that is exactly the sort of thing I like to see! My friends asked for the recipe pronto and I was happy to oblige.  I think next time I will make a double batch to prevent such a calamity.

Your food science for today is all about the cauliflower and its well-studied health benefits might just surprise you! This cruciferous vegetable is supportive to almost every part of the body from digestion to cardiovascular.

With it’s anti-inflammatory benefits from its packed antioxidants and vitamins like C, K, and phytonutrients like glucoraphanin, this vegetable deserves a standing ovation!  Bravo to the beautiful cauliflower!

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Make sure when making the FreeDiet™ version that you press the cauliflower balls down so they bake evenly.  The cheese recipe flattens on it’s own so be sure to leave space between them.  They freeze nicely too and heat up in the toaster oven well.

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I got a little fancy and I made my Ranch-O-Yum Dressing for that additional pleasure to the palate!  Kids love dipping and this gave an extra exclamation of yum to each bite!  However, it is not necessary.

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Cauliflower Cakes {gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 18

Ingredients
  • 2 c. finely riced frozen cauliflower
  • 1 c. shredded Pecorino Romano cheese
  • 1 egg
  • ¼ tsp. pink Himalayan sea salt
  • 1 tsp. ground oregano
  • 1 tsp. ground basil
  • FREE DIET & VEGAN option:
  • 2 c. finely ground/riced cauliflower
  • ¼ c. hemp seeds
  • ½ c. ground flax
  • ½ c. water
  • 2 tbsp. melted coconut oil
  • 1 tbsp. onion flakes
  • 1 tsp. ground oregano
  • 1 tsp. ground basil
  • 1 tsp. pink Himalayan sea salt

Instructions
  1. Add all the ingredients in the food processor or blender and mix well.
  2. Using an ice cream scoop or 2 tbsp. mixture in hands form a ball.
  3. Place them on a baking sheet or stoneware an inch a part. They will spread.
  4. Bake 20-25 minutes or until golden in a 350 oven.
  5. For FREEDIET or VEGAN:
  6. In a bowl add the water, oil, and flax stir until it forms into a gel. Set aside.
  7. In a food processor or blender add the remaining ingredients.
  8. Add the flax mixture into the above ingredients and mix until blended.
  9. Using an ice cream scoop or 2 tbsp. mixture in hands form a ball.
  10. Place them on a baking sheet inch a part and flatten with palm of hand.
  11. Bake 25 minutes in a 350 oven or until the edges are golden.
  12. This version will not brown as much as the one with cheese.
  13. Please let them cool before serving so they can set.

Notes
I love the convenience of buying the frozen riced cauliflower but I have also finely ground up a small head of cauliflower in my food processor. You can freeze any leftover riced cauliflower. I don’t suggest buying the pre-cut florets in a bag unless it is frozen. They lose their freshness and nutrients after cut unless frozen right away. Texture will be different but it bakes fine. You can use your choice of cheese but I find a salty hard cheese works best. If your cheese is mild you may need to add more salt. Adjust the spices for either version as you like. For the vegan & FD version the onion flakes helps give this recipe it’s flavor since we omit the cheese. Also, the vegan & FD recipe will not spread so make sure to flatten with your palm so they bake well. Please use organic ingredients when you can.

With a Spoonful of Health,

Dawn-Signature1