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Thursday, June 20, 2013
Low Carb and Gluten Free - it'll make about 50 of them Cooking Time: 45 Minutes Recipes Makes: 2 Servings Calories: 251 Carbs: 8 Grams Fat: 19 Grams Protein: 15 Grams
Ingredients: 1 medium head of cauliflower 2 Tbl heavy cream 2 Tbl butter 1/3 cup shredded sharp cheddar 4 egg whites salt Oil for frying (optional)
Clean and trim the cauliflower, adding the florets to a microwave safe
bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.
Add the cauliflower and cheese to a magic bullet or food processor and
blend until still chunky – kind of like a cooked oatmeal consistency.
Season with salt and pepper. Chill for at least half an hour. Whip the
egg whites to a stiff peak. Fold 1/3 of the egg whites into the
cauliflower mixture to lighten it up. Then fold the cauliflower mixture
into the rest of the egg whites and gently mix until combined.
For best results, chill for another half hour or they won’t hold their
shape as well. Fit a pastry bag with a round or star tube with about a
3/4 inch opening. Spray the inside of the bag with nonstick spray.
Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting
with a butter knife as you go. When finished, bake in a 375 degree oven
for 10-12 minutes (or longer if you’re skipping the frying) until puffed
and slightly browned.
Remove from the oven and serve – or heat
1/4 inch of oil in a saute pan and when it’s very hot add the tots. It
doesn't need long, a minute per side to turn them golden brown and
crispy. Serve immediately.
These are still
tasty after they cool but they start to lose their crunch only minutes
after they come out of the oil so if crunch is what you’re after, eat
them right away!