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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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Potato and Eggplant Bake

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Potato and Eggplant Bake

Ingredients

  • 800 g potatoes peeled and cubed
  • 1 1/2 eggplants thinly sliced
  • 1 medium onion chopped
  • 3 cloves of garlic thinly sliced
  • 1 cup lentils cooked
  • 500 ml sieved tomatoes
  • 500 ml water or vegetable broth
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
  • 1 tsp. dried marjoram
  • 1 tsp. dried basil
  • 2 tbsp. vegan margarine or butter
  • 2 tbsp. flour
  • 1 1/2 cups cold plant-based milk
  • a generous pinch of nutmeg
  • salt and pepper to taste
  • olive oil
  • Baking dish (ca 22x28cm)

Directions

  • Preheat your oven to 180°C
  • Bring a pot with water to a boil and cook potato cubes for about 5 minutes. Drain and set aside
  • Meanwhile heat 2-3 tbsp. olive oil in a pan over medium heat. Add chopped onion
  • Cook for about 2 minutes, then add garlic, tomato paste and cooked lentils
  • Cook for another minute before adding sieved tomatoes, water or vegetable broth, paprika, marjoram and basil
  • Cook for about 2-3 minutes

  • Add potato cubes and bring sauce to a boil. Season with salt and pepper and remove pan from heat

  • Add some olive oil to the botton of your baking dish, along with a bit of the lentil-potato sauce
  • Now add enough eggplant slices to cover the sauce and add more sauce on top of the eggplant slices. Repeat this process for about 2-3 times until no eggplant slices are left. Finish with a last layer of sauce to cover the slices



  • Bake in the oven for 10 minutes

  • In the meantime melt 2 tbsp. vegan margarine or butter in a small saucepan over medium-low heat. Once melted add flour and stir until no lumps remain. Add 1 1/2 cups of cold plant based milk. Reduce heat to low. Stir well

  • Add a generous pinch of nutmeg and season with salt and pepper
  • Bring bechamel to a boil (while stirring continuously)

  • Once it’s boiling, remove saucepan from heat

  • Remove the baking dish from the oven and add the bechamel sauce on top
  • Bake for another 40-50 minutes or until bubbly and hot
  • ENJOY

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