Cauliflower Munchies (gluten-free, lactose-free)
We love cauliflower in any shape or form, steamed, raw, baked. Its very pretty, dont you think? When you buy a cauliflower, the whiter it is the fresher and tastier it is. The other day I scored a super fresh snow-white cauli, it was so beautiful, my daughter kissed it 🙂
It turns out that its not only pretty, but a vegetable super-hero! Vitamins C and K have the star ratings together with fiber, minerals and phenolic compounds.
Dr Axe has a very extensive article on the good old cauli if you want o dive deep:
“Cauliflower in particular is believed to be so beneficial due to its special combination of phytochemicals called carotenoids, tocopherols, and ascorbic acid- all forms of antioxidants currently being extensively researched in order to understand more about how they keep the body healthy.” Dr Axe
And here is another quote to inspire you to research or rather just eat more of cauliflower, I’ll do the research – you eat 🙂
“Cauliflower even ranks among the top 20 foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content. To earn high rank, a food must provide a high amount of nutrients for a small amount of calories.” MedicalNewsToday
One of our favourite dinners is steamed cauliflower with creme fraiche, cant get faster food than that – 5 min! but if you want to change it up a bit and perhaps treat your friends at a pot luck party or surprise your kid with a lunchbox addition – try this:
Ingredients
1 medium cauliflower
1 small broccoli
2 eggs
3 heaped Tbsp almond flour (source: free-from supermarket *)
3 heaped Tbsp chickpea flour (source:Â free-from supermarket *)
5 heaped Tbsp grated grana padano or parmesan aged minimum 12 months
good sea salt (source: free-from supermarket *)
spices such as cumin, pepper, chilli powder if desired
*10% Discount code for Free From Supermarket: NEXTB10
Method
Preheat your oven to 200 C.
Separate cauliflower and broccoli into florets, cook until mashable with a fork (about 5 minutes) and yes, mash with a fork.
Mix in the rest of ingredients. The role of flours is to absorb excess moisture and bind, so depending on the method of cooking (steamed will be dryer than boiled), size of your vegetables and eggs, you may need to adjust the amount so that you can form little sausages by hand.
Arrange your sausages on a lined baking sheet.
Bake 10 min on 200C fan (helps to brown) and then further 15 min with no fan.
These are great warm or cold, dipped into creme fraiche or your favourite homemade tomato sauce.
P.S. I mention cheese aged at least 12 months to make these lactose free.
Anything with cauliflower and parmesan has to be delicious! Definitely pinning for later!
I can’t wait to try this and I have the flour at home
Cauliflower is one of my favorite veggies! So versatile. Love this recipe!
These look fantastic! My kiddos would gobble them right up…if I didn’t get to them first! Gonna have to add this to our menu next week! YUM!
Love this, such an awesome snack!