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Recipe: Yummy Cauliflower Cheese Balls

Posted at August 22, 2019 16:18 by admin in Cauliflower Recipes

Cauliflower Cheese Balls.

Cauliflower Cheese Balls You can have Cauliflower Cheese Balls using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Cauliflower Cheese Balls

  1. It’s 1 large of cauliflower, stems removed, tops cut into pieces.
  2. Prepare 1/3 cup of sour cream.
  3. Prepare 1 tbsp of fresh chopped chives or green onions.
  4. Prepare 8 oz of sharp cheddar cheese, shredded.
  5. Prepare 2 tbsp of grated parmesan cheese.
  6. Prepare 1/4 tsp of garlic powder.
  7. You need 1/4 tsp of black pepper and salt to taste.
  8. You need 1/2 tsp of cajun seasoning.
  9. Prepare 1 tsp of hot sauce, such as franks brand.
  10. It’s 1 tsp of butter, salted or unsalted.
  11. You need 1 large of egg, beaten.

Cauliflower Cheese Balls step by step

  1. Preheat oven to 425.
  2. Spray a baking sheet with non stick spray, place cauliflower pieces in a single layer, cover with foil and roast until very tender, about 40 minutes..
  3. Transfer roasted cauliflower to a food processor, add all remaining ingredients and pulse until smooth. Transfer to a bowl and chill until cold and firm enough to roll into balls..
  4. Roll cauliflower into 1 inch balls. Place on a well oiled foil lined baking sheet, ( using olive or canola oil ) Do not crowd them..
  5. Bake at 425 until golden brown, about 20 to 30 minutes. Cool just a few minutes on tray to firm up, then carefully remove to serving platter. Serve hot with your choice of dipping sauces..
  6. Pictured here is my spicy ranch dipping sauce https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing.
  7. Also very good with my mustard sauce https://cookpad.com/us/recipes/355807-creamy-mustard-sauce.
  8. Marinara and sour cream are also good for dipping..
  9. These cauliflower balls can be frozen after baking, to reheat place on well oiled foil lined pan and reheat in 425 oven until hot, 5 to 10 minutes. Or carefully microwave just until hot..

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