Cauliflower Cakes

Well, As promised… IT’S TIME FOR:

I have been so obsessed with cauliflower lately. There are so many fun ways to prepare this veggie! I really wanted to do something unique for this post, and I finally came up with these bad boys!

These are crispy on the outside, and smooth on the inside. I was really happy with the result of my kitchen experiment… HOPE YOU LIKE THEM!

1 head cauliflower broken into small flowerets
1 clove crushed garlic
1/2 cup rolled oats
2 egg whites
1/8 cup chopped basil
1 cup tomato sauce (low sugar/low salt)
1 cup spinach
1/3 cup chopped mushrooms
2 TBS nutritional yeast (part cheese is great too)
Salt/ pepper to taste
Optional: Dried basil, red pepper flakes (I love this stuff)

Step One: Pre-heat oven to 425 degrees.

Step Two: In your blender (or food processor), blend oats on high to create a flour.

Step Three: Mean while, steam cauliflower flowerets until soft.

Step Four: Transfer blended oats to a large mixing bowl. In the same blender, combine steamed cauliflower, spinach, basil, mushroom and garlic. Blend on high until you get a creamy mixture.

Step Five. Transfer mixture to mixing bowl, and stir in the remaining ingredients (Egg whites, tomato sauce, salt, pepper, and nutritional yeast/parm cheese). Make sure that everything is mixed together really well.

Step Six: Spray a cupcake tin with non-stick cooking spray. Transfer mixture into each cup (Filling almost all the way to the top).

Step Seven: Bake for about 35-40 minutes (check if they’re done by sticking a toothpick or a knife in the middle of them. If your utensil is clean, they’re ready!)

Step Eight: Remove from the oven, and let them cool for at least 1/2 hour. ENJOY!!!!

I’m INFATUATED with hot sauce, so I always add a little for dipping