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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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easy mango avocado salsa

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easy mango avocado salsa

An easy-to-make avocado mango salsa that’s easy to burst with a balance of citrus flavors, spice and natural sweetness from ripe mango.

INGREDIENTS

  • 2 atafelo mangoes, peeled and chopped
  • 2 avocados, pitted and diced
  • 1 cup cherry tomatoes, quartered
  • 1 cup frozen or fresh corn
  • ¼ red onion, finely chopped
  • ½ cup cilantro, loosely packed and roughly chopped
  • Zest of a lemon
  • Juice of 2 small lemons
  • 1-2 teaspoons of maple syrup
  • 1 tablespoon Pisqueya Spicy Sweet Hot Sauce
  • Pepper and salt to taste



INSTRUCTIONS

  1. Add your chopped fruits, vegetables and herbs to a medium bowl.
  2. Add the zest, juice, syrup and hot sauce and sprinkle with a pinch of salt and pepper.
  3. Flip it slightly with a spatula and toss in the salsa until it is completely combined.
  4. Allow the salsa to sit in the refrigerator for about 15 minutes before serving to allow the flavors to mingle.

NOTES

  • Take care to chop the ingredients into small pieces. Finely chopping the onion and dicing the mango and avocado into small cubes will ensure you get an equal scoop of all the ingredients in one bite.
  • Stir your salsa lightly. You want your avocado to still look like chunks. Stir your salsa very carefully to combine the ingredients. I think the best way to mix it up is to scoop up the side of the bowl with your spoon and sweep it from the bottom.
  • Reserve the mango and avocado if not serving immediately. Leftover ingredients should hold up well on their own in the refrigerator. When you’re ready to serve, you can add your mango and avocado. This will help prevent your avocado and mango from turning black or mushy.
  • Adjust the seasoning to your taste. If you prefer a more spicy hot sauce, feel free to swap it out for a slightly hotter sauce. You can also chop up some fresh jalapeno for this salsa.



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