However, I offer a heads up, they are more labor intensive than a steamed vegetable or a tossed salad. Are they easy? Yes. Quick? No. They take extra time to prep so enlist help from the family or turn on some tunes and take time to enjoy the prep! This recipe is one you can make ahead and store covered in the frig. for a day or in the freezer for 2 months.
CAULIFLOWER HUSH PUPPIES
Paleo & Whole 30 compliant
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| Photo: indulgy.com |
1 large head cauliflower
1 small onion
3 cloves garlic, minced
2 Tbs. ghee (clarified butter)
2 egg whites
Sea salt and freshly ground pepper
Optional add-ins:
1/2 teaspoon Italian herbs
1 lb. uncured bacon
Directions
* Wash cauliflower and cut into florets.
* In a large pot, cover and boil the florets in 2 inches of water for 10 mins.
* Meanwhile, if opting to include bacon, fry it until crisp. Remove to paper towels to drain.
* In a food processor blend batches of drained cauliflower until it resembles rice. Also process the bacon into bits, garlic and onion until minced.
* In a large bowl mix cauliflower, onion, garlic, butter, (herbs and bacon, if desired.)
* Using an electric mixer, whip the egg whites until soft peaks form.
* Carefully fold egg whites into the cauliflower mixture until barely blended.
* Using a cookie scoop, place scoops of cauliflower close together on a parchment paper lined baking sheet.
* Refrigerate for 1 hour. (*At this point you can freeze them and place hush puppies into a covered container with parchment paper between layers. Freeze the container until ready to use.)
* Preheat oven to 425 degrees.
* Bake for 20 minutes (longer if they are frozen) or until bottoms are crispy and browned. Flip, smash down slightly with a spatula or the bottom of a (buttered) glass. Bake another 15 mins. until browned.
Recipe: w.lynne
Taste. Share. Enjoy.