Cauliflower Cakes {gluten free & vegan option}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 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
- FreeDiet™ or 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 jackpot 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!
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.
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.
- 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
- FreeDiet™ or 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
- Add all the ingredients in the food processor or blender and mix well.
- Using an ice cream scoop or 2 tbsp. mixture in hands form a ball.
- Place them on a baking sheet or stoneware an inch a part. They will spread.
- Bake 20-25 minutes or until golden in a 350 oven.
- For FreeDiet™ or Vegan:
- In a bowl add the water, oil, and flax stir until it forms into a gel. Set aside.
- In a food processor or blender add the remaining ingredients.
- Add the flax mixture into the above ingredients and mix until blended.
- Using an ice cream scoop or 2 tbsp. mixture in hands form a ball.
- Place them on a baking sheet inch a part and flatten with palm of hand.
- Bake 25 minutes in a 350 oven or until the edges are golden.
- This version will not brown as much as the one with cheese.
- Please let them cool before serving so they can set.
With a Spoonful of Health,
I am so excited to try these. I am struggling with phase 1, but slowly but surely I am getting there. I am just trying to figure out what I can make so I don’t get bored & then say ah the heck with it and go on a junk food binge ♀️ Lord willin.. I prayed to God for help and I have the help.. now it’s just getting on board with actually committing to it. Your blog with the Recipes has helped a great deal