Cauliflower for Breakfast?!
Yes, you read that right. Cauliflower for breakfast, or brunch, is going to be a thing. I’m willing to bet that once you try my recipe for Cauliflower Tots, you’ll see how I made the leap to making them for Sunday Brunch.
And...the family freaking loved them.
Since you know I’m not a fan of spending unnecessary time in the kitchen, my time-saving tips are:
- Buy the cauliflower pre-riced: I’ve found it at Whole Foods or Target.
- As soon as you get the cauliflower home, stick it in the food processor and rice it up yourself. Just be sure to store it in an air-tight container.
When you steam the pre-riced cauliflower, it takes less time to cook and is one less thing to manage while making other dishes to go with it.
The reason I love this for brunch is because it replaces the typical hashbrown with a veggie, and nobody feels jipped.
If you’re keeping it keto, be sure to skip the ketchup. But trust me, you won’t miss it!
- 1 head of cauliflower (or 1 large package of pre-riced cauliflower)
- ½ cup almond flour
- 2 eggs
- 1 cup shredded cheese of your choice
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
Preheat oven to 375.
Steam full head or pre-riced cauliflower until tender.
If using a full head, let cool for 5 minutes and then put it into a food processor and pulse.
Place pulsed (or pre-riced) cauliflower into a large bowl.
Blot extra moisture from cauliflower with a paper towel.
Add spices and cheese. Adjust seasoning, if needed, before adding eggs and almond flour.
Line baking sheet with parchment paper.
Mix the ingredients and then roll into balls. Flatten them to help them cook faster.
Bake for 25-30 minutes, until golden brown.