Cauliflower “Tater-Tots”

I saw this recipe a while ago on Kalyn’s Kitchen and have been wanting to try it since then. Eventually got around to it today, but only after dashing out to Wal-Mart to buy a mini muffin pan! These cauli-tots are really tasty and perfect to pack for work lunches or as a side to any meal. I ate them hot out the oven and again later after they had cooled down. Either way, just as good! I got 20 tots out of this batch.

3 cups riced cauliflower
1/3 cup grated cheddar cheese
1/4 cup grated parmesan cheese
2 Tbs almond flour
1 egg
1 tsp veggie or any other seasoning (I used Organix vegetable stock that my sister Bev bought for me when I visited last year)
Freshly ground black pepper

Preheat oven to 400F/200C
Lightly grease the mini muffin pan
Microwave Cauliflower rice for 2 minutes on high
Add cheddar, parmesan, almond flour and seasoning and mix together well. Add egg and stir together.
Scoop out a 1 tablespoon measure of mixture and place in the mini muffin pan.
Bake for 15 minutes on one side then turn over tots and bake for a further 15 minutes till nicely browned.

Delicious with some home-made tzaziki and a salad!

Here is a link to Kalyn’s recipe:


Low-Carb Mexican/Ukrainian Cabbage Rolls

I love cabbage! It’s one of my all time favourite vegetables! These cabbage rolls using cauliflower for the filling are delicious and well worth the effort that goes into making them! I make them often. My latest trick is to rice a couple cauliflowers at a time and store in the fridge so it’s ready for me when I need it.  It doesn’t last long as I use a lot of cauliflower since eating low-carb.

For the filling I used:

1 onion chopped

Handful of cilantro

1 or 2 chipotle peppers in Adobo sauce

1 garlic clove

Blitz in food processor till finely chopped

Add 2 cups cauliflower rice and 1/2 packed cup cheese (I used cheddar)

Microwave mixture for 5 mins

Boil or steam cabbage till tender and remove 12 leaves (I used Savoy cabbage tonight)

Meanwhile slice 2 onions and fry in a bit of butter till glassy and tender. Add 500ml sour cream and 1 cup of water and simmer for about 5 minutes.

Add about a heaped Tbs or 2 of filling to each cabbage leaf and roll up. (Depends on the size of the cabbage leaf) Place into casserole dish and top with sour cream sauce and a cup of grated cheese.

Bake at 350 for 30 to 40 mins, till cooked through and cheese is nicely browned.