Crispy morsels packed with nacho cheese flavor, a healthy alternative to deep-dried potato snacks.

Yes, I know it’s another cauliflower recipe. But that veggie does so much, I just had to post another use.

This version is not strictly ‘diary-free’ or ‘gluten-free’ as I’ve included a small amount of Parmesan cheese. If you need a dairy-free alternative, substitute the cheese for 1/4-1/2 C of nutritional yeast. And if you need a gluten-free alternative, use Liquid Amino’s instead of Soy Sauce.

2 1/2 C Cauliflower, chopped small and boiled for 4 minutes, drained, patted dry
Pinch Sea salt
2 Eggs
3 Tbs White onion, finely chopped
2 Tbs Lemon juice
2 tsp Grapeseed or Olive oil
1 tsp Red chilli flakes
1/2 tsp Soy (sub with Liquid Amino’s if gluten intolerant)
1/2 tsp Cumin, ground
1/2 tsp Garlic powder
1-2 C Almond flour
1/2 C Parmesan cheese, grated (sub with nutritional yeast if dairy intolerant)

PREHEAT oven to 400F/ 200C.
LINE a baking sheet with parchment paper or a silicon baking sheet. Set aside.
ADD cauliflower to a large bowl. Sprinkle lightly with sea salt and set aside.
ADD remaining ingredients, except cheese and almond flour, to the jug of your high-powered blender and blend until smooth.
POUR wet mixture over top of the cauliflower.
ADD 1 C almond flour and cheese and stir until combined. Slowly add additional almond flour until reaching a consistency which will hold shape.
SPOON 1 Tbs or so of mixture in your hands and roll into a small oval shape. Place on the prepared baking sheet. Repeat with remaining mixture leaving a small space between each tot.
PUT baking sheet in oven and bake for 20-25 minutes until golden brown.
Serve immediately. Tastes great with salsa, tomato sauce or plain.

Adapted from


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