Cauliflower Mac n' Cheese Balls
Is there anything cauliflower can’t become?
Instead of heading to the nearest bar and grill for some deep fried mac n’ cheese balls that will likely blow out your macro profile, have some friends over and serve them up these home made, baked cauliflower mac n’ cheese balls instead!
An important step in this recipe is making sure you let the cauliflower mac n’ cheese sit in the fridge for a good 12 hours or so before making the balls, so plan your timing accordingly!
Ingredients:
Cauliflower, 1 head (or frozen florets, approx. 500g)
Cheddar cheese, shredded, 1/2 cup (60g)
Greek yogurt, plain 2%, 1/4 cup
Almond flour, 1/2 cup (or flour of choice)
Eggs, 2
Breadcrumbs, 1/2 cup
Olive oil, 2 tbsp
Directions:
Break the cauliflower into small florets and steam for approx. 10 minutes
Drain and remove as much moisture as possible with a tablecloth or paper towel
In a bowl or pot, mix in the greek yogurt and cheddar cheese
Refrigerate for 12+ hours
Line a baking sheet with parchment paper and drizzle 1 tbsp olive oil
Set up your flour, egg and breadcrumbs in individual Tupperware containers or shallow bowls
Roll your cauliflower mac n’ cheese into golf ball sized balls, removing any moisture with a paper towel. This recipe should make 10.
Place one ball at a time into the container/bowl with flour and holding the edge of the container or bowl, shake it softly so that the flour coats the ball evenly
Dip the ball into the egg mixture
Repeat #8 with the breadcrumbs and transfer to the parchment paper lined baking sheet
Repeat #8 through #10 with all of the balls
Bake at 350 for 10 minutes
Flip with balls and drizzle with another tbsp of olive oil. Bake for an additional 10 minutes.
Serve with ketchup, marinara or a chipotle mayo to dip!
Makes 10 balls. Macronutrient Information per ball: 83 calories / 4g protein / 3g carbohydrates / 6g fat