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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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Pumpkin Soup

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Pumpkin Soup

Coconut Ginger Pumpkin Soup
This simple yet super delicious exotic pumpkin soup is one of my fall favorites . I hope you like this recipe as much as I do

Ingredients

  • 800 g Hokkaido pumpkin washed, deseeded and cut into pieces
  • 600g carrots peeled and sliced
  • 1 onion cubed
  • ca 4 cm long piece of ginger peeled and thinly sliced
  • 2 tbsp. vegan butter 
  • 1 liter vegetable broth
  • 1 can 400ml coconut milk
  • Salt, pepper and soy sauce to taste
  • Juice of 1 lemon



Directions

  1. Heat 2 tbsp. vegan butter in a big saucepan over medium-high heat. Add pumpkin pieces, carrots, onion and ginger. Cook for 5 minutes, then add vegetable broth

  2. Reduce heat to medium-low. Cover pot with a lid and cook for 20 minutes or until vegetables are soft

  3. Remove saucepan from heat and finely puree the soup with an electric mixer. Add coconut milk and lemon juice. Season with salt, pepper and soy sauce

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