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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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Nourish Bowl with Miso Avocado Dressing

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A bowl full of delicious veggies and pecan freekeh topped with a savory, creamy miso avocado sauce. A nutritious bowl that aims to delight the taste buds and fill them with healthy goodness.

Ingredients

  • salad
  • 8 baby beets
  • 2 glasses of water
  • 1 cup freekeh, uncooked
  • 6 cork, flat
  • ½ teaspoon dried thyme
  • 250 g cherry tomatoes
  • 1 avocado
  • 3 tablespoons flat leaf parsley, chopped
  • 1 tablespoon of olive oil
  • salad dressing
  • 1 avocado
  • 1 tablespoon of white miso paste
  • 2 tablespoons of maple syrup
  • 2 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • pepper, to taste
  • Click the toggle button below to convert to US Cooking Units.

Instructions

salad

  • Cut baby beets, wash, wrap in foil and salt.
  • Wrap the foil packet tightly and roast in a preheated 180°C or 350°F oven for approximately 45-55 minutes.
  • Check that the beets are tender with a fork or skewer. If soft, remove from oven and let beets cool.
  • After the beets have cooled sufficiently, peel off the skin. Set aside for assembly.
  • Boil 2 cups of water. Add a glass of deep fryer and cook on medium heat for 35-40 minutes.
  • When done, empty the fryer and run it under cold water to stop the cooking process.
  • Wash the flat mushrooms and cut them into thin strips.
  • Add 1 tablespoon of olive oil and add the mushrooms to the skillet and sprinkle with ½ teaspoon of dried thyme.
  • Fry the mushrooms in a pan until they turn brown.
  • Wash the cherry tomatoes and cut them in half.
  • Cut, peel and dice an avocado.
  • Wash and roughly chop the parsley.

salad dressing

  1. Peel an avocado and cut it into cubes. Put it in a food processor or hand blender.
  2. In a food processor, add miso paste, maple syrup, olive oil, and lemon juice.
  3. Lightning until smooth.
  4. If the sauce is a little thick, add a teaspoon of olive oil and ½ teaspoon of lemon juice to balance it.

meeting

  1. Using separate bowls, spread 2 tablespoons of miso avocado sauce on ¾ of the bowl.
  2. Cut the flat mushroom, avocado, cherry tomato, freekeh and roasted baby beets into 4 parts.
  3. Place each of the nutritious bowl ingredients side-by-side in the bowl, partially overlapping the miso avocado sauce.
  4. Scatter the chopped parsley over the bowl and top with cracked peppers to serve.

notes

  1. Feeder bowls can be adapted to your liking.
  2. If you can’t find golden beets, you can use baby red beets or 2 large beets. Just cut it into smaller pieces.
  3. You can replace the flat mushrooms with your favorite mushrooms like Swiss brown, white button, oyster, enoki or even shiitake.



Nutrition
Calories: 510kcal | Carbs: 62g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 1299mg | Fiber: 16g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg

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