The key to making these cauliflower bites is to get them into the oven as soon as they are shaped. I did not do that, hence the cheese ‘leaking’ out. That in no way detracted from the taste. Or from the fact that we devoured this entire batch for lunch.
It has been more than 5 years at least since I bought myself a new wallet. I replaced my old one when it was completely worn out. And I chose something that would do dual ‘work’ for both being at home, and on holiday. For the past couple of years, I have been setting off the security alarms entering or leaving certain shops. It has not been consistent, and merely an inconvenience proving I have not stolen anything. I turned my entire handbag inside out and cleaned it, thinking a security strip had come off something I had bought. When I could not find anything, I did the same for my bag that I take into the shops that holds all my shopping bags. And I checked each and every shopping bag. I then decided it had to be my keys.
Today’s inspirational recipe from Lavender and Lime ♥ Cauliflower Bites ♥ #LavenderAndLime Click To Tweet
Last month when I went shopping I forgot to buy fruit. I went back on the Sunday and as I opened my wallet I realized my store card was missing. I knew it had to be at the shop as I had used it there last two days before hand. While I was waiting for the manager to go and get it out of the safe I started cleaning out my wallet. And lo and behold, there was a security strip in the one section. It was not hidden away, and I am not sure how on earth I have never seen it. So, it was fortuitous that I had forgotten my card at the store as now I knew what had been setting the shops alarm systems off. I took it out, tossed it away, and have had no issues since then.
Click on the links for conversions and notes.
- 200 g cauliflower (stems and florets)
- 90 g mozzarella cheese, grated
- 45 mls coconut flour (any flour should work)
- 15 mls ground coriander
- 15 mls ground cumin
- 10 g Parmesan, grated
- 3.75 mls ground cinnamon
- 3.75 mls dried parsley
- 3.75 mls freshly ground black pepper
- 3 eggs, lightly beaten
- 2.5 mls fine salt
- 1.25 mls cayenne pepper
- 1 small shallot, finely chopped (or 1 leek)
- Preheat the oven to 190˚ Celsius
- Place the cauliflower into a blender and blitz until it resembles rice
- Place into a bowl, together with the cheeses, flour, spices, herbs, eggs, salt and shallot
- Mix using a wooden spoon until it comes together
- Take tablespoon measures of the mixture and roll into balls
- Place onto a lined baking tray
- Once they have all been shaped place them into the oven and bake for 20 minutes, turning them after 10 minutes
- Remove from the oven and serve hot, warm or cold
View the previous posts on May 4:
- 2022: April 2022 Showcasing In My Kitchen
- 2020: Microwave Popcorn
- 2018: Sous Vide Chicken Fillets
- 2016: May 2016 Showcasing In My Kitchen
- 2015: Lime And Ricotta Cheesecake
- 2012: Licorice
- 2011: Seared Tuna
- 2010: Back in South Africa
We are still in Naples, Italy and today is our last day with Mark and Eva. I will not be replying to comments or reading blog posts until the 16th of May. You can follow our trip by taking a look at our holiday blog.