Guest blogger: Lisa Fulmer, an artist, crafter, teacher and writer, as well as a marketing consultant and president of the Concord Art Association in the San Francisco Bay Area tells us:
“I love to cook, but I’m not so thrilled with my kitchen. It’s small with very little counter space and no dishwasher. So more often than not, we eat freezer to microwave meals. But now that I have joined a local, organic CSA, I get a nice big box of produce every Wednesday, much of which needs cooking. It’s a challenge, but so far it has been worth it.”
This week I had cauliflower and green onions, neither of which we eat very often. I wanted to fix something quick and fun that I could season however I like. I found this recipe for baked cauliflower tots that was perfect and super easy to adapt – and it was ten kinds of tasty! I served them with a little sweet and sour sauce, along with some chicken apple sausage and a salad.
After preheating the oven to 390, chop half a head of cauliflower into small bits.
Saute for 6-8 minutes over medium heat with 1T olive oil, a pinch of saffron threads, 1 tsp curry powder (or more if you like curry), and salt to taste.
Remove from heat and mix in 1 tsp minced garlic and 1 – 2 T chopped green onion.
Mix in 2/3 cup seasoned bread crumbs, 1 whisked egg + extra egg white, 2/3 c shredded cheese (I used a mix of cheddar and jack).
Use a small ice cream scoop or spoon to place balls of mixture on an oiled tray
Bake for 17 – 20 minutes until golden brown. Serve as is, or with your favorite sauce.