Cheesy Cauliflower Bites

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Whether it's a party, weeknight dinner, or Saturday snack, these always win with everyone. The cauliflower marries with the almond flour and cheese, making buttery, satisfying bites. Dip them in ketchup or a favorite sauce, or eat them alone. They're so darn good every time.

This recipe yields 4-5 servings.

INGREDIENTS

  • 4 cups cauliflower florets
  • 1 large egg
  • ⅔ cup almond flour
  • ½ teaspoon of sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • ¼ cup grated cheddar cheese
  • ¼ cup grated parmesan cheese
  • 500 grams cauliflower florets
  • 1 large egg
  • 85 grams almond flour
  • 3 grams sea salt
  • 3 grams freshly ground black pepper
  • 27 grams melted butter
  • 30 grams grated cheddar cheese
  • 30 grams grated parmesan cheese

Directions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. Bring an inch of water to a boil in a medium pot. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re soft and easily pierced with a fork.

  2. Working in batches, place the steamed florets in the food processor or blender and pulse for 10 seconds until they are finely chopped. Transfer each batch of meal to a clean, thin dish towel or piece of cheesecloth. Continue to process the remaining florets. Once all the cauliflower is cool enough, gather the corners of the towel and, working over the sink, squeeze out as much liquid as you can. Transfer the squeezed cauliflower to a large bowl. 

  3. Add the egg, parmesan, and cheddar cheeses, almond flour, and salt and pepper to taste in the bowl with the cauliflower. Mix everything together. Allow the mixture to rest for 5 minutes so it can come together.

  4. On a lined baking sheet generously coat with 1 tablespoon of melted butter. Use your hands to form bite sized tots, about 1-inch long by ½-inch wide, placing them on a baking sheet about 1-inch apart. All the tots should fit on one pan. Lightly brush the tops of the tots with the remaining butter. Bake for about 20 minutes, until golden brown. Flip the tots and continue to cook for another 10-15 minutes, until they are browned all over.

  5. While the tots are hot, sprinkle with additional salt and serve with ketchup, if desired.

Tips

*These cauliflower bites are so versatile. They pair beautifully with ketchup for kids or elevated with truffle oil, chimichurri, or your sauce of choice. Store leftovers in the fridge or freezer and reheat in the oven or air fryer for a crispy fresh snack. 

 

Buffalo Cauliflower "Wings"

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These cauliflower florets develop a meaty and caramelized taste that is satisfying. Perfect on their own, they quickly get amplified with the tangy, rich buffalo sauce. A game-day win.

This recipe yields 4 servings

INGREDIENTS

  • 24 ounces cauliflower florets
  • 1 cup Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 680 g cauliflower florets
  • 240 ml Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Directions

1. 1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
2. In a large bowl, toss the cauliflower florets with the Primal Kitchen sauce, sea salt, and pepper.
3. Place in the oven and roast for about 30 minutes, flipping at the halfway point.
4. Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

Tips

**We used Primal Kitchen’s Buffalo Sauce Made with Cashew Butter.

 

Classic Stuffed Peppers with Cauliflower Rice

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Stuffed Bell Peppers: This is one of our all-time favorites for when the temperatures drop. The red peppers and vegetables get sweeter as they bake, rendering this dish a cozy, comforting meal for fall. We love using organic beef for its protein and richness, but opting for vegetables only is just as satisfying.

This recipe yields 6 servings

INGREDIENTS

  • 6 bell peppers
  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 head of cauliflower, finely processed into rice
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 6 ounces tomato paste
  • 1 tablespoon sea salt, divided
  • 1 teaspoon pepper
  • 6 bell peppers
  • 450 g ground beef
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 head of cauliflower, finely processed into rice
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 170 g tomato paste
  • 1 tablespoon sea salt, divided
  • 1 teaspoon pepper

DIRECTIONS

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Cut a thin slice off the top of all six bell peppers and clean out the inside, disposing of the seeds and membranes. Place them face up in a glass baking dish lined with parchment paper. Set aside.

  3. Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.

  4. In a skillet over medium heat, add olive oil, onion, garlic, zucchini, carrot and ½ tablespoon sea salt. Cook until onion is fragrant and zucchini has softened.

  5. Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.

  6. Lastly, add cauliflower rice. Mix all the ingredients together until well combined.

  7. Fill each bell pepper to the top with beef and vegetable mixture.

  8. Cover with foil and bake for 35 minutes or until peppers are tender.

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