My husband and I went to a friends house this summer and they treated us to these delicious gluten-free, baked cauliflower and cheesy goodness. I had to have the recipe! This past weekend - for my socially distanced, outside, fireside birthday happy hour with girlfriends - I thought these would be a prefect, make-ahead, easy appetizer. I made up individual plates with 3 little pancakes per plate and had the plates ready to serve. I made these according to the recipe, but I think you could cut back on the cheese a bit and they would still be amazing. I multiplied the recipe X 3 so we could have leftovers.
Easy appetizer to make ahead. Served warm or at room temperature.
CAULIFLOWER CAKES WITH AVOCADO & AIOLI
- 1 cup riced (or grated small side) steamed cauliflower
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- olive oil
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- Preheat oven to 450
- Combine the riced cauliflower, cheeses, egg, oregano, garlic, garlic powder, and salt
- Line baking sheet with parchment paper; brush paper with olive oil
- Spoon the cauliflower mixture onto the prepared pan, using the back of a spoon and your hands if needed, shape into small 2 - 3 inch circles
- Bake for 15 minutes
- While the cakes are baking, combine mayo and minced garlic
- Remove cakes from oven and cool (you can trim the little pancake-like crust with scissors to clean up the edge for a more perfect round or to make other shapes)
- Top with avocado slices, a dollop of aioli, and garnish with chives
- 2 – 3 avocados, sliced
- Chives, snipped for garnish
Recipe from: polishhousewife.com/cauliflower-crust-with-avocado-aioli-recipe-for-celiac-awareness-month/