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Good morning, dear friends! The schools open today after the holiday break and I know that both kids and teachers are reluctant to go back! My pupils will want to talk about the holidays in order to avoid the lesson but I will try to combine the Christmas stories with the lesson so that we are both satisfied, right?
Let’s move on to our recipe now! I have already told you how much I love cauliflower. I know that this cruciferous veggie is either adored or hated. I belong to the cauliflower fan club and have managed to make my hubby love it too! These baked tots make a great appetizer and pair well with the tofu dip. You should definitely give it a try!
Happy new week everyone! Enjoy cooking yummy healthy meals!
Ingredients (for 14 tots):
600 gr. raw cauliflower
50 gr. bread crumbs
1/2 cup (42 gr.) oat flakes Bauckhof, finely ground
1 Tbsp nutritional yeast Gopal’s
3 Tbsp dill, dried oregano
1 tsp garlic and onion powder
1 Tbsp olive oil
for the dip:
300 gr. silken tofu Clearspring
2 Tbsp mustard
1 Tbsp olive oil
3 Tbsp dill
Cut the cauliflower into florets and cook it al dente. Drain and allow to cool. Put florets in a blender and pulse until powdered. Squeeze so that liquids are removed. Put the cauliflower powder in a bowl. Add the rest of the ingredients and combine with your fingers until you get a dough. Cover with a plastic wrap and put in the fridge for an hour. Then shape into tots and sprinkle with bread crumbs. Place them on a baking tray lined with parchment paper and fan bake at 150C for 40 minutes and then for another 20′ at 200C. Allow to cool comp!etely before serving. For the dip just blend all the ingredients until smooth. Serve the tots in a platter and the dip in a bowl. Enjoy!