I haven’t been cooking much, at least nothing worthy of talking about here – until yesterday. I did make some chicken and waffles Saturday morning that turned out to be pretty photogenic, but it was nothing homemade. Just some Bisquick waffles and some cut chicken breasts dipped in egg, flour, salt & pepper and some cut up strawberries to make it perty-er. The worst part of this breakfast is the clean up, flour and grease are not my friends.
The real magic happened yesterday. I bought two heads of cauliflower on sale and other than throwing it in a pan and steaming it with salt & pepper or roasting it in the oven, I haven’t ever done anything experimental with it. Nowadays it has such a reputation of being a versatile vegetable, I figured this would be a perfect time to do some testing.
It took me a couple days to pick a recipe that sounded easy and that I thought the kids would actually eat, not to mention, I’m in that – I don’t really have a whole lot of stuff in the fridge so I’m trying to make do – zone.
I came across this recipe for Cauliflower Tots from SkinnyTaste.com, I knew I had at least a variation of all the ingredients so I gave them a shot. And boy, I am so glad I did, these were so good! The most awesome thing about this recipe was that the girls liked them, so much so they ate more than one and wanted more afterwards! My oldest said, “Don’t tell me what they are or I won’t eat them.” I, of course, laughed and said, “ok”. My youngest said, “what is it?” My answer was, “you know how you whip potatoes into those cute little puff things called Duchess potatoes?” She doesn’t have a clue…and I never actually said it was potatoes, but I never said anything different either. Whatever it takes to get some vegetables in them! Even the better half liked them – this was a WIN! This is my version of the recipe as I made them:
2 cups cooked cauliflower*
1 large egg
1 large egg white
1/2 cup onion, minced
3 T. minced fresh parsley
1/2 c. cheddar cheese, grated
1/2 c. italian bread crumbs
salt & pepper to taste
*I cooked the cauliflower florets in the microwave about 5 minutes until soft. I chopped it with a knife into small pieces and placed the pieces on a paper towel and patted them to dry. I mixed all the ingredients together and put it all in the food processor. I pulsed it a couple times just until the ingredients would stick together better. Make sure you only pulse it and not puree it, don’t know how that would work out! LOL
Preheat the oven to 400*, spray a nonstick cookie sheet with Pam. In a medium bowl, combine all ingredients.
**I used a cookie scoop and scooped 18 “tots” onto the cookie sheet. I put the cookie sheet in the oven for 18-20 minutes and they turned out perfect!
Next time I would add more onion, but that’s just me. Delicious!! Hope you all had a terrific weekend and a fantastic Monday!