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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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Maple Balsamic Roasted Brussels Sprouts and Chickpeas

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Maple Balsamic Roasted Brussels Sprouts and Chickpeas

These Maple Balsamic Roasted Brussels Sprouts and Chickpeas are the perfect balance of tangy and sweet. An easy and delicious vegan sheet dish that uses simple ingredients and cooks in 25 minutes.

INGREDIENTS

  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons of maple syrup
  • 2 teaspoons avocado oil or neutral oil
  • 2 cloves of garlic, finely chopped
  • 1/2 tablespoon soy sauce or coconut aminos

  • 1 tablespoon of balsamic vinegar
  • 1.15 oz canned chickpeas, rinsed and drained
  • 1-2 cups brussels sprouts, ends trimmed and halved
  • 1 red bell pepper, roughly chopped
  • 1/2 medium red onion, roughly chopped
  • 1 large Yukon gold potato, chopped into 1/2-inch pieces
  • Balsamic Tahini Dressing or your favorite salad dressing or cream sauce

INSTRUCTIONS

  1. Set the oven to 425F. Mix fresh and ground garlic, thyme, oregano, mustard, maple syrup, oil, soy sauce, and balsamic vinegar in a small jar or large bowl.
  2. Place your chickpeas on a clean kitchen towel and pat dry. Remove excess skin from chickpeas. No need to remove them all.
  3. Add the chopped vegetables and chickpeas to the bowl with the balsamic mixture, then coat everything.
  4. Empty the bowl onto a parchment-lined baking sheet and spread evenly in a single layer. Be sure to turn the Brussels sprouts cut-side down.
  5. Roast in the oven for 25 minutes or until the potatoes are cooked through, then serve with Balsamic Tahini Sauce and any other grains of your choice.

NOTES

  • Make sure to cut your potatoes small. This will allow them to cook all the way through. I generally recommend cutting it into 1/2-inch pieces. If you cut larger, put them on a separate baking sheet to roast separately as they will need more time.
  • Place the brussels sprouts cut side down on the baking tray so that they are crispy and nicely browned while frying.
  • Use enough oil to coat your vegetables, especially your Brussels sprouts. They should look shiny on the baking sheet after you add the marinade.
  • Roast your vegetables on high heat. I recommend roasting at 425F and making sure your pan is placed on the middle rack while cooking to ensure the most even heating for your vegetables.



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