Chipotle Cheddar Cheese Cauliflower Poppers
Healthier little cheesy cauliflower bites that make a super addictive appetizer or side dish.
- 1 small head of cauliflower chopped into florets
- 4 egg whites
- 1/2 cup shallots minced
- 2 tablespoons dried parsley or fresh
- 1 cup Chipotle Cheddar Cheese grated (or cheese of choice)
- 1/2 cup about 8 crackers Breton Gluten Free Original Crackers with Flax
- 1/2 cup about 8 crackers Breton Gluten Free Herb and Garlic Crackers
- salt and pepper to taste
In a large stock pot steam cauliflower florets for 5-7 minutes. Do not over cook! Drain water and place florets in a bowl and freeze for 30 minutes or refrigerate for at least 1 hour (this will help with shaping them into balls).
Remove chilled cauliflower from freezer and place in a food processor. I use this small hand operated chopper which allows you to control how course or finely chopped your food will be. Chop until cauliflower is the consistency of couscous or rice. Do not over process or you will have mush. Remove any remaining chunks of cauliflower and discard. Scoop cauliflower into a large bowl.
Add cheese, shallots, parsley and 1/2 cup crackers. Mix to combine.
In a separate bowl or mixer, beat egg whites until just frothy. Fold the egg whites into the cauliflower mixture till just combined. Fold egg whites into cauliflower mixture.
Preheat oven to 400°F.
In your food processor, pulse Breton Gluten Free Herb and Garlic Crackers until they are a fine crumb. Place them in a large shallow plate. Using your hands, shape the cauliflower mixture into golfball size balls. Gently roll the balls in the cracker crumbs to lightly coat. Place on a stone baking sheet lined with parchment paper 1/2" apart.
Bake at 400°F for 20 minutes or until cheese is bubbly and balls are deep golden brown and crispy.
Serve warm! These make a great appetizer to any dinner party or picnic