The Gulf Today - Panorama - - Food -


Non­stick cook­ing spray

1/2 medium head cau­li­flower 2/3 cup shred­ded ched­dar cheese

1/4 cup grated Parme­san cheese

1/4 cup all-pur­pose flour or gluten-free flour

2 large eggs

1/2 tea­spoon salt

1/2 tea­spoon red pep­per flakes


1. Pre­heat oven to 400 de­grees. Spray mini muf­fin tin gen­er­ously with non­stick cook­ing spray.

2. Re­move the leaves from the cau­li­flower. You can use the in­ner core for this recipe. Coarsely chop the cau­li­flower and place in the work bowl of a food pro­ces­sor with the steel chop­ping blade. Pulse the food pro­ces­sor un­til the cau­li­flower is finely chopped. Do not over process or the cau­li­flower will turn into a puree.

3. Place the finely chopped cau­li­flower into a large mix­ing bowl. Add re­main­ing in­gre­di­ents and stir to blend well. Place a rounded ta­ble­spoon of the mix­ture into each mini muf­fin well. Pat down to form a nugget. Bake un­cov­ered 15 min­utes. Care­fully turn each cau­li­flower bite over and con­tinue to bake for 12 to 15 ad­di­tional min­utes or un­til bites are crispy brown on both sides.

4. Serve hot or warm for best flavour.

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