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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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Sriracha Noodles

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Sriracha Noodles

INGREDIENTS

Tofu

  • 1 block extra firm tofu, pressed and drained then cut into cubes
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp garlic chili sauce

Sauce

  • 3 tbsp soy sauce
  • 1 tsp garlic chili sauce
  • 1 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tsp fresh minced ginger
  • 2 scallions, sliced reserving the green ends for garnish
  • 1 tsp cornstarch
  • ¼ cup water

Noodles

  • ½ cup mushrooms, sliced
  • 1 head of broccoli, cut into bite size florets
  • ½ red bell pepper, diced
  • 4 servings of your favorite stir fry noodles, prepared according to package

INSTRUCTIONS

Prepare tofu by adding cubes to a tupperware container along with nutritional yeast, soy sauce and garlic chili sauce. Seal container and gently shake to coat. Place on a lined baking sheet and bake in the oven at 400F for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk together and set aside. Bring a pan up to medium heat and add in your mushrooms and saute until most of liquid is released and they have slightly browned. Remove from pan and set aside. Add in broccoli to the same pan along with ¼ cup water, cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green. Remove lid and add in bell pepper and saute for an additional minute. Add in your cooked noodles, the mushrooms and then pour over the sauce. Toss everything together really well to coat then toss in your tofu and garnish with additional scallions before serving.


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