May I introduce to you:
These are crispy on the outside, and smooth on the inside. I was really happy with the result of my kitchen experiment… HOPE YOU LIKE THEM!
- 1 head cauliflower broken into small flowerets
- 1 clove crushed garlic
- 1/2 cup rolled oats
- 2 egg whites
- 1/8 cup chopped basil
- 1 cup tomato sauce (low sugar/low salt)
- 1 cup spinach
- 1/3 cup chopped mushrooms
- 2 TBS nutritional yeast (part cheese is great too)
- Salt/ pepper to taste
- Optional: Dried basil, red pepper flakes (I love this stuff)
Step One: Pre-heat oven to 425 degrees.
Step Two: In your blender (or food processor), blend oats on high to create a flour.
Step Three: Mean while, steam cauliflower flowerets until soft.
Step Four: Transfer blended oats to a large mixing bowl. In the same blender, combine steamed cauliflower, spinach, basil, mushroom and garlic. Blend on high until you get a creamy mixture.
Step Five. Transfer mixture to mixing bowl, and stir in the remaining ingredients (Egg whites, tomato sauce, salt, pepper, and nutritional yeast/parm cheese). Make sure that everything is mixed together really well.
Step Six: Spray a cupcake tin with non-stick cooking spray. Transfer mixture into each cup (Filling almost all the way to the top).
Step Seven: Bake for about 35-40 minutes (check if they’re done by sticking a toothpick or a knife in the middle of them. If your utensil is clean, they’re ready!)
Step Eight: Remove from the oven, and let them cool for at least 1/2 hour. ENJOY!!!!
I’m INFATUATED with hot sauce, so I always add a little for dipping 🙂
I hope you enjoy these guys as much as I do! I think they’re a really quick and unique way to enjoy an otherwise boring veggie!!!