Posted by Healthy Bitch Daily on Jan 14, 2013
Is it a tater tot? A popper?Who cares—it's cheezy!
These cauliflower poppers will be a hit while you're getting buzzed with the girls watching "The Bachelor" tonight.
Or, you know, any old time.
What You Need
1 medium head of cauliflower, cut into florets
2 tablespoon vegan heavy cream (dairy free heavy cream = 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
2 tablespoon vegan butter
1/3 cup shredded vegan cheddar cheese
4 vegan egg whites (1 egg white = 1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again.)
1 teaspoon finely minced chives
Salt & pepper to taste
Oil for frying
In a medium saucepan, add the florets, heavy cream and butter and heat on medium until melted an warm, with the cauliflower being nice and soft.
Add the cauliflower and melted cream and butter long with the cheese to a food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper.
Chill for at least half an hour. Fold 1/3 of the “eggs” into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the “eggs” and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well.
Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the poppers. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.
Chill for at least half an hour. Fold 1/3 of the “eggs” into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the “eggs” and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well.
Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the poppers. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.
Want more vegan recipes? Let us know what you'd like to see in the comments section below!
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
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