Nothing really is better for making a soup stock that’s got a ton of flavor in it. I don’t ‘win’ much in general, so I consider myself lucky for having won this little treasure. Thanks, Monica.
Your cauliflower bites look so good. Dane and I will have to try them soon!! All of your recipes look way too healthy to pass on. I think the bean soup is next.
If you like cauliflower, you will love this dish. I used horseradish in the marinara dip, and mustard in the egg coating. You can use anything you like to make this tasty, just the way you like it. Hot sauce, cayenne pepper, fresh basil, you can really go to town because cauliflower can be bland. Husband suggested tomato ketchup with horseradish instead of marinara. He also wants to wear his baseball cap backwards.
One thing I would take with me to my desert island is my mini Food Processor. It is a small 3 cup version, so it can pop int0 a draw and save 0n counter space. I make a lot of chopped cauliflower to add to various dishes, so it’s very handy for saving time.
Ingredients
½ Head of Cauliflower Florets (4 cups)
2 Cups Gluten Free Bread Crumbs
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
½ Head of Cauliflower Florets (4 cups)
2 Cups Gluten Free Bread Crumbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Free Range Eggs – Beaten
1 Tsp Mustard
Oil Spray – Optional
Dip
½ cup Marinara
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper
Instructions
Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.
In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper, spray with a little oil and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and add the horseradish (or any herb/ seasoning mix you like) and serve immediately.
From: Goingcavewoman