ads

CHEESY CAULIFLOWER FRITTERS

on
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...
8

ads

Vegan Crispy Potatoes & Mushrooms With Avocado

on

Vegan Crispy Potatoes & Mushrooms With Avocado

Ingredients

1½ lb yellow or red baby potatoes

olive oil (just enough to coat)

large pinch of ground black pepper

¼ tsp salt

½ tsp dried oregano

½ tsp lemon juice

1 tsp dried thyme

2 cloves garlic, minced

Instructions

Preheat oven to 425°F.

Wash potatoes and cut into halves.

Place in a bowl, toss with salt, thyme, garlic, lemon juice, oregano and pepper.

Bake for 25 minutes on a baking sheet lined with parchment paper.Remove from oven, rearrange potatoes and bake for another 5-10 minutes, until they’re golden brown and crisp.

Roasted Mushrooms

2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered

1/4 cup (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 to 12 sprigs thyme or rosemary

2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Directions

1.Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes.

2.Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

Comments

Post a Comment

ads