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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Roasted Vegan Cauliflower Soup: A super easy vegan, delicious creamy dairy-free soup recipe with roasted cauliflower, healthy veggies, in a full-flavored broth. Nut free, gluten free!

CONTENTS

FOR ROASTED CARNANE:

  • 1 medium head of cauliflower
  • 2 tablespoons of oil I use grapeseed oil, but your favorite oil is olive oil, canola, vegetable etc.
  • a pinch of salt and pepper

For the soup:

  • 1 tablespoon of oil, I use grapeseed oil
  • 1 medium yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 1 medium carrot, grated
  • 1 celery stalk, chopped
  • 4 and 1/2 cups of water
  • No better chicken soup base than 1 and 1/2 tablespoons bouillon vegetarian
    2 tablespoons of nutritional yeast
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon of salt
  • 1 -2 tablespoons lemon juice flavor (keep until cooked)

INSTRUCTIONS

  1. Preheat the oven to 425 °C. Cover a large baking sheet with parchment.
  2. Cut the cauliflower head in half lengthwise and remove the seeds. Remove the flowers and cut into slices. Add to the baking tray. Drizzle with oil and a pinch of salt and pepper. Mix everything (I use my hands) and spread evenly on the tray.
  3. Bake for 35 minutes, tossing halfway through cooking. When cool enough to handle, coarsely chop them all.
  4. When the cauliflower is almost done, start the soup: Set your soup pot or Dutch Oven to medium heat. Add the onions, carrots, celery and garlic, oil and a pinch of salt and pepper. Saute for 5 minutes until the vegetables are soft.
  5. Now add the water, bouillon, nutritional yeast, salt, seasonings and roasted cauliflower (reserve the lemon juice until cooked through). Boil on high heat. Cover and cook for 10 minutes until vegetables are tender.
  6. Take 4 large ladles of soup (4-5 cups) and pass them through the blender. Pour it back into the soup. Sprinkle with salt and pepper, mix with lemon juice. If the soup is too thick, add a vegetable broth or two. Fun! Serve with my unkneaded artisan bread for a delicious lunch or light dinner!

NOTES

  • Vegetable broth can also be used instead of water and bouillon, but I highly recommend you try the recipe as it is!
  • The soup stays covered in the refrigerator for up to 5 days and freezes well. It’s great to advance and freeze for meal prep!
  • Preparation Time: 15 Minutes
  • Cooking Time: 45 Minutes
  • Category: Soups, Gluten Free,
  • Method: Hob/Oven

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