Red + Green Salad with Apricot Dressing + Pork Croutons

Cooking with veggies doesn’t mean cooking only with veggies!

In my dishes, the meat may not always be plentiful, but it’s still impactful!

Here we’re breading pieces of pork to pan-fried crunchy perfection…

Throwing in some crisp greens, apricots, and tomatoes and wrapping it all in a sweet and tangy dressing…

Then adding those hot little pork croutons for a perfect complement to the cold salad!

Red + Green Salad with Apricot Dressing + Pork Croutons

makes: 2 large or 4 small servings, with about ¾ cup Apricot Dressing

Apricot Dressing:

• ½ cup apricot jam or peach jam
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Zest of half a lime
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Pork Croutons:

• ¼ cup all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large egg
• 1 tablespoon water
• 3 tablespoons olive oil
• ½ pound boneless pork chop, cut into bite-size pieces
• ¾ cup seasoned dry bread crumbs

Red + Green Salad:

• 1 small head red leaf lettuce, coarsely chopped
• 1 small head green leaf lettuce, coarsely chopped
• 2 medium beefsteak tomatoes, cut into bite-size wedges
• Half a red onion, thinly sliced
• 3 apricots or peaches, cut into bite-size pieces

Apricot Dressing:

1. Whisk together the jam, vinegar, mustard, lime zest, salt, and pepper in a small bowl, mixing until well combined. Set aside.

Pork Croutons:

1. Whisk together the flour, ⅛ teaspoon of the salt, and ⅛ teaspoon of the pepper in a shallow bowl. Whisk together the egg, water, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in a second shallow bowl. Place the bread crumbs in a third shallow bowl. (If you haven’t got your salad ingredients cut up, do it now!)
2. Heat the oil in a large skillet over medium heat. While it’s heating, toss the pork in the flour and then lift out the pieces, shaking off the excess flour, and transfer them to the egg mixture. Stir them to coat with the egg. Lift out the pieces, letting the excess egg drip off, and then transfer them to the bread crumbs; stir to make sure all sides are coated with crumbs.
3. Transfer the pork to the skillet and cook until crispy brown on all sides and cooked through—about 5 minutes. Remove the croutons to a paper towel to drain.

Red + Green Salad:

1. Place the red lettuce, green lettuce, tomatoes, apricots, and onions in a large bowl; gently toss to mix.
2. Add half the dressing to the salad and gently toss until combined, add more dressing as desired. Divide the salad among 4 small or 2 large plates and top each serving with warm croutons.

: @NikkiDinki

: @NikkiDinkiCooking

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Kale Egg Cups

I’ve always liked cute things: kittens, tiny travel-sized toiletries, my nieces in dance recitals, and of course, I married one heck of a cute guy.

And my food cannot be left off this list!

Considering these Kale Egg Cups literally make people stop and say “how cute,” they definitely make the list.

And it gets even better—not only are they cute, but they are also flavorful, healthy, and easy to whip up.

You’re in store for one tasty breakfast that is special enough for company and easy enough for weekday meals.

And did I mention how CUTE they are?!

Kale Egg Cups

makes: 8 egg cups; serves 4

Ingredients:

• 1 medium yellow onion
• 1 red bell pepper
• 4 fully cooked breakfast sausage patties
• 8 large kale leaves
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ cup shredded mozzarella
• 8 large eggs
• 8 teaspoons grated Parmesan cheese

Directions:

1. Place a medium saucepan of water over high heat so it comes to boiling. Preheat the oven to 375°F. Grease 8 cups in a muffin tin and set the tin aside. Chop the onion and bell pepper and cut the sausage patties into ½-inch pieces; set aside.
2. One at a time, hold each kale leaf by its stem and dip it into the boiling water until it turns bright green—5 seconds—then lay it in some paper towels or a clean kitchen towel.
3. Heat the oil in a medium skillet over medium heat. Stir in the onions, peppers, and salt and sauté until tender—about 5 minutes. Stir in the sausage and sauté just until it turns brown—2 to 3 minutes more. Remove the skillet from the heat.
4. One at a time, pat each kale leaf dry with a paper towel. Cut away its stem and then cut the leaf crosswise into 3 pieces. Line the bottom and sides of a greased muffin tin cup with the 3 pieces, overlapping them and making sure to cover the sides all the way up to the top.
5. Place 1 tablespoon of the mozzarella in each cup, top that with a spoonful of the vegetable and sausage mixture, making sure there is still room in the cup for an egg. Crack an egg into each cup and then sprinkle 1 teaspoon of the Parmesan over the egg. When all 8 cups are filled, place the muffin tin in the oven and bake until the eggs are set—15 to 17 minutes.
6. Transfer the muffin tin to a wire rack to cool for 2 to 3 minutes. Then run a table knife around the inside edge of the cup to release anything that might be sticking. Gently lift out the kale egg cups and place 2 on each plate. Enjoy them hot!

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

My husband likes to eat low-carb—which is terrible!

Yes, I know it's good for me, and yes, someone like me who consumes carbs like a junkie could obviously use a break, but I just don't want to!

Especially when it comes to pizza!

But what if there was a pizza that was big on flavor yet low on carbs?

This is a game changer: Cauliflower Crust Pizza.

There is plenty of cheese, it still warms your belly—it just doesn't add to it—and you can get as creative as you want with the toppings.

The crust uses cauliflower instead of flour; anytime a substitution like that works without sacrificing taste, I’m on board!

In fact I'm the captain of that tasty ship!

Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

makes: One 10- to 12-inch pizza

Cauliflower Crust:

• 1 small head cauliflower (about 1 ½ pounds), broken into florets
• 1 cup finely shredded mozzarella cheese (4 ounces)
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 1 large egg

Asparagus + Prosciutto Topping:

• 5 asparagus stalks (about 3 ounces)
• 1 Fresno chile
• 8 ounces ricotta cheese
• 1 teaspoon minced fresh thyme leaves
• Zest of half a lemon
• Kosher salt
• 1 to 2 slices prosciutto
• Olive oil

Cauliflower Crust:

1. Place the cauliflower in a food processor and pulse until finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. You should have about 4 cups.
2. Preheat the oven to 400°F. Place the cauliflower in a large saucepan along with ½ inch of water. Cover and cook on medium-high until tender—5 to 7 minutes. Drain and let cool. When the cauliflower is cool enough to handle transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water, this is crucial to getting a good crust. Once done you should have 1 to 1 ½ cups of dry cauliflower.
3. Line a baking sheet with parchment paper. Mix the cauliflower, mozzarella, oregano, garlic powder, and salt together. Add the egg and mix to combine. Don’t be worry if the mixture seems too wet and loose. Transfer the cauliflower mixture to the baking sheet and shape it into a 10- to 12-inch-diameter round, about ½-inch thick.
4. Place the baking sheet in the oven and bake the crust until golden brown—about 20 minutes. While it bakes, prepare the topping (below). When the crust is done, remove the baking sheet from the oven and turn the heat up to 475°F.
5. Spread the ricotta topping mixture over the crust. Scatter the asparagus and chiles over the top and then sprinkle them with a little salt and add a drizzle of olive oil. Return the baking sheet to the oven and bake the pizza for 10 minutes. When it comes out of the oven, scatter the prosciutto over the top; cut into wedges and serve.

Asparagus + Prosciutto Topping:

1. Use a vegetable peeler to completely shave the asparagus spears into thin ribbons; place in a small bowl. Cut the chile crosswise into thin rounds. Stir together the ricotta, thyme, lemon zest, and ½ teaspoon salt in a second small bowl. Cut the prosciutto into ½-inch-wide strips.

Keep It Simple:

• Since you are spending a bit of time on the crust, you may want to spend less prepping the topping. Store bought pizza sauce or plain ricotta right out of the container both work as a great base for some veggies.
• Fresno chiles are fully ripe jalapenos and have a fruity heat. If you can't find them use any hot pepper, or skip and use red pepper flakes and sweet peppers instead.
• Prosciutto is an especially tasty form of cured and aged pork leg, but it can easily be replaced with ham, pancetta, or even cooked bacon.

50/50:

• With or without the prosciutto, this is a super satisfying pie. But if you don’t want one 50/50 pie, make 2 individual pizzas out of this recipe.

FF:

• The cauliflower crust will quickly become a staple in your home. Be sure to make extra so you have it on hand. Make the pie to completion except for the prosciutto, cool and freeze; when you’re ready to eat, bake at 350°F for about 20 minutes until hot and crisp; top with the prosciutto and serve. Or freeze the crusts with no topping, let thaw in the fridge, top and bake as instructed above.
• The more you process the cauliflower the less you'll see bits of cauliflower and the more it will look like a traditional crust.

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Egg Salad Sandwich

So you think adding cauliflower to your egg salad is weird?

While it may sound newfangled, twenty years from now, this version will be a household staple everywhere—it’s that good.

A little steamed cauliflower added to a traditional egg salad gives you the perfect texture you didn’t know was missing from the classic recipe.

But the egg salad is still soft and creamy when you bite into it.

Let's not forget to mention that this recipe includes the perfect combo of mayo, mustard, celery, and scallions—and, of course, those beautiful eggs!

It's hard for me to talk about this any more without actually eating the sandwich, like, RIGHT NOW!

Veggies shouldn’t just make things healthier, they should make things better!

And this is a better sandwich.

Cauliflower Egg Salad Sandwich

makes: 2 sandwiches, with about 2 cups of egg salad

Ingredients:

• 4 large eggs
• 1½ teaspoons kosher salt
• ¼ head cauliflower, stems removed + broken into florets or coarsely chopped
• ½ cup mayonnaise
• ¼ cup finely chopped celery
• 1 tablespoon finely chopped scallions
• 2 teaspoons mustard
• ½ teaspoon paprika
• 4 slices white bread
• 4 pieces romaine lettuce
• 1 medium tomato, sliced

Directions:

1. Begin by hardboiling the eggs; in a small saucepan, arrange them in a single layer and add cold water until it reaches an inch above them. Set the saucepan over high heat and bring the water to boiling. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool; peel when ready to use.
2. Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to boiling over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy—3 to 5 minutes. Drain and run the cauliflower under cold water, finely chop it, and then pat it dry (this should give you about 1½ cups of cooked, finely chopped cauliflower).
3. Peel the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.
4. Place a slice of bread on each of 2 plates. Mound the salad on top, dividing equally. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and enjoy!

Notes:

• Sometimes you can find cauliflower florets in a container in your produce section. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.

: @NikkiDinki

: @NikkiDinkiCooking

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Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

As a kid--and still, as an adult--I was (am!) obsessed with mac and cheese.

But my kid-self wanted nothing to do with any kind of homemade mac and cheese sporting a bubbling crust.

Gross!

No, if it didn’t come out of a box, I wouldn’t go near it.

It’s been a couple of years, but there are still a lot of kids out there just like me (and maybe some adults, too).

So how do you get your kids to eat a homemade mac and cheese that’s also packed with veggies?

You make it look and taste as much like the original as possible!

The base of this sauce is pureed veggies.

There's no butter and no milk.

But there are so many hidden veggies inside, it will make your head spin.

It’s time to lose the box (...at least, sometimes)!

Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

servings: 6

Ingredients:

• ½ tablespoon extra-virgin olive oil
• 1 small yellow onion, coarsely chopped (about ¾ cups)
• 2 garlic cloves, sliced
• ½ medium head cauliflower, cut into large chunks, (about 1 pound or 3 cups)
• 1 large sweet potato, peeled + cut into 1-inch chunks (about ½ pound or 1¼ cups)
• 1 cup vegetable stock
• 1¼ + ½ teaspoon kosher salt, more to taste
• 8 ounces shredded cheddar cheese (about 2 cups)
• 8 ounces American cheese (12 slices)
• 1½ pounds macaroni pasta

Directions:

1. Place a large pot of salted water over high heat for cooking the macaroni. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic, and sauté until tender—5 to 7 minutes. Stir in the cauliflower, sweet potato, vegetable stock, and the 1¼ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the veggie mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Then transfer the mixture back to the saucepan over low heat. Add the cheddar cheese, American cheese, and remaining ½ teaspoon salt; stir until the cheese melts (depending on the saltiness of your stock and cheese you may not need this extra ½ teaspoon of salt). Add more stock if your mixture is too thick or if it thickens over time.
4. When the water boils, add the macaroni and cook according to the package directions. When done, drain and transfer the macaroni to the saucepan with the veggie and cheese mixture. Toss to combine and serve.

Notes:

• You can use any combination of cheese that you like—cheddar, parmesan, fontina or provolone— though I do like to include a little American or Velveeta in my mix, as it gives the cheese sauce the right consistency.
• This version is on the simple side; for a flavor that makes a bigger impact, I suggest stirring in some salsa or adding sautéed peppers to the mix.

: @NikkiDinki

: @NikkiDinkiCooking

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Garlic + Parmesan Mashed Cauliflower

Mashed potatoes are wonderful, am I right?!

But when you’re looking for a healthier, more nutritious option—let’s talk about mashed cauliflower!

These days, it's not uncommon to have a Thanksgiving Day guest who steers clear of gluten.

And even if you don't, we all want to cook up something that will have everyone at the Thanksgiving table seriously wanting—maybe even needing—to go back for seconds.

It just so happens that you can serve your gluten-free friends and get everyone and their brother excited about the same fabulous food. I’m talking about a mouth-watering, velvety, cheesy side dish…

mashed cauliflower!

And not only is this dish healthy and incredibly delicious, but super simple!

Start by steaming up a little cauliflower and garlic…

Puree it with some cream cheese, Parmesan, and chives… 

And you'll find your result is the creamiest, most flavorful side dish.

It’s definitely worthy of a place next to (or in place of!) your traditional mashed potatoes.

Garlic + Parmesan Mashed Cauliflower

makes: 3 cups

Ingredients:

• 1 medium head cauliflower (2 pounds), broken or cut into bite-size florets
• 3 garlic cloves, minced
• 4 ounces cream cheese, at room temperature
• ⅓ cup grated Parmesan cheese
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon finely chopped chives

Directions:

1. Add the cauliflower and garlic to a large pot and fill it with just enough water so that the vegetables are covered. Simmer until the veggies are tender—about 10 minutes, then drain.
2. Next, place the cauliflower and garlic mixture in the bowl of a food processor. Add the cream cheese, parmesan, salt, and pepper, and pulse until the mixture is smooth, but with some small lumps. When you are finished, it should look similar to mashed potatoes.
3. Add the chives to the mixture in the food processor and pulse only a few times—just to combine. Then remove the cauliflower mash from the food processor, place in your favorite serving dish, and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Alfredo Sauce with Pasta

When I create a recipe, I’m always thinking about what different versions of a dish I can suggest to different groups of people.

For instance, sometimes I think about how to make my vegetarian recipes “meaty.”

Or I might toss out some ideas about how to make a dish more family-friendly (something adults can enjoy that kids will also eat!).

I love when—with just a few tweaks—you can make a couple of versions of a meal at the same time, so everyone is satisfied.

And it’s always a bonus if we get our kids to eat their veggies!

This Cauliflower Alfredo Sauce is one of the most melt-in-your-mouth pasta sauces I’ve ever made.

And I honestly can’t tell the difference between this version and the full-on-million-calorie version.

Actually, I can tell the difference, oh-so-slightly. And I’m not lying when I say I like this one better.

It’s garlicky, cheesy, and creamy—as you would expect.

But the cauliflower adds a whole new element that deepens the flavor and literally makes you want to eat the sauce with a spoon (nooooo, I’ve never done that 😉).

And by dividing the sauce in two and adding parsley and pepper to one half and peas to the other, you’ve got a dish that makes both parents and kids happy.

Grownup version: linguine, parsley + freshly ground black pepper.

Cauliflower Alfredo Sauce with Pasta

servings: 4

Ingredients:

• 1 large head cauliflower, broken or cut into bite-size florets (about 5 to 6 cups)
• 3 cups chicken stock
• 3 garlic cloves, smashed
• 4 ounces cream cheese
• 2 ounces parmesan cheese (about ½ cup)
• ½ cup heavy cream
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 pound pasta shells
• 1 cup frozen peas, thawed

Directions:

1. Place a large pot of salted water over high heat for cooking the pasta shells. To a second large pot, add the cauliflower, chicken stock, and garlic. Bring this mixture to a simmer, then lower the heat to medium and cook until the cauliflower is very soft—10 to 12 minutes.
2. Transfer the mixture to a blender and add the cream cheese, parmesan cheese, heavy cream, salt, and pepper, and puree until very smooth.
3. When the water boils, add the pasta shells and cook according to the package directions; drain when done.
4. To serve, fold the cauliflower sauce and the peas into the pasta.

Notes:

• The kid’s version is delicious! But if you want to make it a little more adult, replace the pasta shells with linguine. And instead of folding peas in with the cauliflower sauce, fold in about 2 tablespoons of the parsley. Divide among four bowls and top with parsley and freshly ground black pepper. Voilà!

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Cauliflower Wings

In my book, Meat On The Side, I have a Cauliflower Wing recipe...

I roast cauliflower and toss it with my famous (and famously simple!) Buffalo sauce.

Then I douse it with blue cheese and shaved celery, for a “salad” worthy of an Oscar (Or whatever type of award is appropriate for a salad. Probably not an Oscar, huh?).

It’s an easy and light way to get your Buffalo fix.

However, I've been playing with the whole cauliflower + Buffalo sauce thing for awhile now, and I've recently come up with a new version.

This one has just a few more calories and takes just a little more time, but in the end you are left with something that will really, truly satisfy your craving for wings.

The batter is simple—a combination of flour and milk...

You whisk it up, add some cauliflower, and suddenly start to see the magical way a piece of cauliflower can become a wing.

Once baked, you simply toss these "wings" with Buffalo sauce and, most importantly, prepare yourself to eat them all!

It’s a plate of wings that are baked—not fried! And it's cauliflower—not chicken!

Really, what more could you ask for?!

No need to send a thank you gift, just remember you owe me. ;)

Buffalo Cauliflower Wings

servings: Makes 40-50 cauliflower “wings”

Ingredients:

• 1½ cups all-purpose flour
• 1¼ cups whole milk
• ¾ cup + 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 4 teaspoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 medium head cauliflower, broken or cut into bite-size florets
• 8 tablespoons unsalted butter (1 stick)
• 2 tablespoon distilled white vinegar
• 2 tablespoon light brown sugar

Directions:

1. Preheat the oven to 475°F. Line two rimmed baking sheets with foil. Spray the foil generously with nonstick cooking spray.
2. In a large bowl, whisk together the flour, milk, 2 tablespoons of the hot sauce, 3 teaspoons of the Worcestershire sauce, the salt, garlic powder, and black pepper.
3. Toss the cauliflower in the batter, then spread it on the baking sheets. Bake the cauliflower until it is slightly browned in spots—about 20 minutes.
4. While the cauliflower bakes, in a small pot, whisk together the remaining ¾ cup hot sauce, the butter, vinegar, brown sugar, and remaining 1 teaspoon Worcestershire sauce.
5. Once the cauliflower is browned, remove it from the oven and toss it well in the Buffalo sauce. Turn on the broiler, to high if you have that option. Then return the cauliflower to the baking sheets and cook it under the broiler until it is crispy and browned in spots—2-3 minutes more. Remove the cauliflower from the oven and toss or brush it with the remaining sauce. Enjoy by serving with blue cheese.

Notes:

• Freezing Instructions: To enjoy later, freeze the completed Buffalo Cauliflower Wings in a single layer (not touching) on a baking sheet lined with foil. Once they are frozen, remove the wings from the baking sheet, place them in a food storage bag, and put them back in the freezer until you are ready to eat them. To reheat, begin by preheating the oven to 375°F and lightly spraying a baking sheet with cooking spray. Cook the wings until they are warmed through, 10-15 minutes, depending on their size.

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Chive Risotto

My goal is a simple one—to always make veggies YUMMY!

I like to show people just how delicious and versatile veggies can be.

Sure you can roast them and add some seasonings, which will always make them tastier than if they were steamed.

But let’s take it a step further...

Let’s add cauliflower to a creamy risotto...

This gives the dish great texture, and makes you feel like a rock star after your second helping—because you’ve had a days worth of veggies!

Veggies don't just add nutrition to any dish; they also make the dish taste better!

And I don’t know about you, but this is the way I like to eat my veggies.

Cauliflower Chive Risotto

servings: 4; makes about 4 cups

Ingredients:

• ½ small head cauliflower (about 8 ounces), or 2 cups prepared cauliflower rice
• 32-ounce box vegetable stock (4 cups)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup white wine
• 1¼ cups grated parmesan cheese (4 ounces)
• ¼ cup finely chopped fresh chives, more for a garnish
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1½ teaspoons kosher salt

Directions:

1. Roughly chop the cauliflower, then add it to the bowl of a food processor and pulse until it has a coarse, rice-like texture (this should give you about 2 cups), then set it aside.
2. Next add the vegetable stock to a small saucepan over low heat. While the vegetable stock warms, heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic and cook until the vegetables are soft and translucent—3 to 5 minutes. Add the Arborio rice and continue cooking until it is just toasted—3 to 5 minutes. Then add the wine and stir continuously until it is fully absorbed.
3. Gradually add the warmed stock to the vegetable and rice mixture, ½ to ¾ cup at a time, stirring very often and waiting until it is fully absorbed before adding more. The more you stir, the creamier your risotto will become. Continue until the rice is just tender and still al dente—20 to 25 minutes.
4. Add the cauliflower along with ½ to ¾ cup more stock and cook, stirring, until the stock is fully absorbed—about 5 minutes. Then add another ½ cup of stock and repeat. Taste the cauliflower; if it is still a bit raw, add a little more stock and cook for a couple minutes more (note, you may not end up using all of the stock).
5. Add the parmesan, chives, black pepper, and red pepper flakes if desired. Continue to cook, stirring, until the cheese is melted and the ingredients are well-combined. Add the salt in small amounts to taste (depending on the saltiness of your cheese and stock, you may need more or less than the 1½ teaspoons). Garnish with the additional chives and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Tater Tots

Who doesn’t love a tater tot?

Crunchy on the outside, pillowy soft on the inside...

Simple and yet simply satisfying.

So if they're already so good, why would I mess with them and make a different version?

Because cauliflower tater tots are also delicious--that's why!

This recipe isn’t about making a healthy version of something you already love.

It’s about celebrating the tater tot with a new and equally yummy recipe.

And just so you understand how yummy, let me tell you that I have some of these stored in my freezer and the goal is to avoid consuming any more than 12 each day.

It's so hard to do!

Cauliflower Tater Tots

servings: 2 dozen tater tots

Ingredients:

• 1 small head cauliflower (about 1½ pounds), stemmed, coarsely chopped + rinsed
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup grated parmesan cheese (about 2½ ounces)
• 1½ teaspoon kosher salt
• 1 teaspoon garlic powder
• Pinch of ground black pepper
• ¾ cup crushed yellow corn tortilla chips
• ¾ cup plain panko bread crumbs
• ½ teaspoon paprika

Directions:

1. Preheat the oven to 425°F. Place the cauliflower into the bowl of a food processor and pulse until it is coarse and grain-like in texture (you should have about 2 cups of this cauliflower “rice”).
2. Then transfer the cauliflower to a large bowl with the eggs and mix together to combine. Mix in the flour, parmesan, salt, garlic powder, and pepper.
3. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a food storage bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
4. Using your hands, roll the cauliflower mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tater tot in the corn chip breading mixture, reshaping afterwards if necessary.
5. Place the formed tater tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tater tots lightly with nonstick spray and bake them until browned—about 20 minutes. Serve with ketchup if desired.

Notes:

• Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let them freeze completely; once frozen place them in a plastic food storage bag. To re-heat, place in a 425°F oven on a baking sheet and cook for 10 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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