Cauli-Tots

Cauli-Tots

Ingredients:

1. 3 cup + 1/2 cup of grated raw cauliflower/broccoli (430 g raw cauliflower, florets + 180 g raw broccoli florets)

2. 1 small onion, peeled, diced

3. 4 eggs, whole

4. 1 tablespoon dried herbs – (such as mint and basil)

5. 1/2 cup flaxseeds, ground

6. 1 cup almond flour

7. Salt and pepper, to taste

Directions:

1. Preheat oven to 400 F.

2. Prepare a baking tray covered with baking paper. Set aside.

3. In a food processor with the S blade attachment, blend on high speed the cauliflower florets, broccoli florets and peeled onion until it forms a raw fine vegetable crumb – looks like cauliflower rice. You should obtain 3 cup and 1/2 cup of packed ‘vegetable crumb’.

4. Add eggs, flax, flour, herbs, salt and pepper.

5. Process again on low speed until combine.

6. Transfer into a bowl and using a spatula combine again until it forms a consistent vegetable paste. If too moist add a bit more flour until it forms a paste that you can easily hold in your hand to form nuggets.

7. Oiled your hands with olive oil and using your hands forms small vegetables nuggets, then put 2 tbsp. of ground flax on a plate and roll the nuggets in it.

8. Place the vegetables nuggets onto a baking tray covered with baking sheet.

9. Bake for 25 -35 minutes at 400F until crispy and golden/brown outside but still moist in the middle.

10. Serve hot with dip of your choice or as a side dish with protein.  You can also freeze the batter before baking and defrost the day before using. -1 serving= 5 small nuggets; 1 whole grain