Cheesy Baked Cauliflower Tots

Now that Z is eating all finger foods... damn time is flying... I have been looking for ways to make veggies more fun. Not that he dosent eat his veggies normally... Kid love him some zucchini and carrots... but this is something I can send to daycare that is not just plain old veggies. Hubs and I tried them too and they are pretty good!!

Recipe: Cheesy Baked Cauliflower Tots

Website: kalynskitchen.com/2014/03/cheesy-baked-cauliflower-tots

Ingredients:

1 Small Head of Cauliflower (or half of  large head)

1/3 C Shredded Sharp Cheddar

1/4 C Grated Parmesan

2 tbsp Almond Flour (I substituted with GF Al Purpose Flour for Z @ School, no nut products)

1/2 tsp Salt

1 Egg

Directions:

Chop up the Cauliflower into big chunks and place in a microwave safe bowl with plastic wrap over the top. Microwave for 2 minutes to get it soft (if you don’t have a micro, boil it for a few minutes, you just want it tender enough to be able to puree it in the food processor easily). If there is any water, drain it. Otherwise put it in the food processor and chop it all up… not to much so it is not puree.

In a bowl, mix the cauliflower, cheddar, parmesan, flour and salt. Once it is all combined add the egg.

Use a tablespoon to scoop the mixture into mini muffin tins. Bake for 15 minutes @ 400 degrees. Take them out, flip each one of them over in the tins and bake for another 15 minutes.

The website says that they don’t reheat well, I disagree. I made 24 of these (one batch) and put them in the fridge and served them 3 at a time to Z. He loved them and they were perfectly fine reheated. 

Paleo Shepards Pie

We make this one a lot for work lunches and started putting it in a 11X9 glass pan. Its easy to scoop into tupperware and take as leftovers. It heats up well and we typically make it on a Sunday and have it for a few meals during the week.

 

Got the recipe at (http://cfscceat.blogspot.com/2011/01/paleo-shepherds-pie.html) we added celery.

 

What you need:

1 lb. ground lamb (or ground beef)

1 onion, chopped

2 C carrots, sliced

1 tsp. ground black pepper

1/2 tsp. sea salt

3/4 C beef broth

1 T arrowroot powder

1 T dried thyme

1 T olive oil

Celery

1 head cauliflower, broken in chunks

2 T coconut oil

1/2 black pepper

What you do:

Preheat oven to 400 degrees. On the stove top, steam cauliflower chunks until just tender. Put in a food processor and add coconut oil. Blend until creamy, season with ground pepper and set aside. Heat olive oil in a skillet and saute onions until tender. Add ground lamb and cook until crumbly and brown. Add carrots and celery and cook for another 5 minutes. Mix beef broth and arrowroot powder together. Slowly add the mixture to lamb and carrots. Season with the salt and pepper and simmer for about 5 more minutes. Pour into a 9-inch pie pan. Spread cauliflower over the top and bake for about 30-35 minutes (remove when top starts to brown, and sides are bubbly).

It looked like this...