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Ingredientes
- 1 medium head of cauliflower
- 1 1/2 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves of garlic, diced
- 1 egg
- 1 jalapeno pepper diced
- 1 cup of Cabot Creamery Farmer's Legacy Collection - White Oak Cheddar Cheese
- 3/4 whole wheat panko bread crumbsINSTRUCTIONS
- Clean, chop and steam cauliflower until it becomes tender (about 20 minutes)
- While cauliflower is steaming, add 1/2 tablespoons of oil to the pan and cook the onions and garlic over medium heat until they begin to soften.
- Turn off heat and set aside
- Drain steamed cauliflower and mash with potato masher until it crumbles into the texture of rice
- Stir in the onions and garlic and set aside to cool
- Once cool add the jalapeno, cheese and egg and mix well
- Place mixture in refrigerator and cool for at least one hour
- Line a baking sheet with parchment paper and rub the remaining oil over the parchment paper set aside
- Remove mixture from refrigerator and roll into balls about 3/4 inch in diameter
- Roll in bread crumbs and place on baking sheet lined with parchment paper
View Full Recipe at Simple and Savory
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 485g | |
| Calories 514 | |
| Calories from Fat 269 | 52% |
| Total Fat 30.29g | 38% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 779mg | 32% |
| Potassium 1169mg | 33% |
| Total Carbs 45.59g | 12% |
| Dietary Fiber 10.1g | 34% |
| Sugars 13.67g | 9% |
| Protein 19.19g | 31% |
