1 cup roughly chopped cauliflower
1 cup all purpose gluten-free flour (I use Bob's Red Mill)
3/4 cup dairy-free plain unsweetened yogurt (I use Forager Project Cashewgurt Unsweetened Plain)
1 Tbs coconut oil, room temperature
2 tsp baking powder
1 tsp sea salt
2 Tbs egg white (from one large egg)
1 tsp water
Large bunch of fresh parsley leaves
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Pulse cauliflower and parsley together in a food processor until they turn green and are the consistency of coarse breadcrumbs.
Place cauliflower/parsley mixture in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Cover again and microwave for another 2 minutes.
Transfer to a fine mesh strainer. Place strainer over a large cup or bowl to allow mixture to cool and extra liquid to drain. Let cool about 10 minutes.
Using a coffee filter (or a few paper towels), firmly press out as much of the liquid as possible.
Place the cauliflower/parsley mixture into a large bowl. Add the flour, yogurt, coconut oil and baking powder and sea salt. With and electric mixer blend until combined well. It will become a nice dough.
Evenly form dough into 18 balls (about 1 1/2 Tbs each) and place on prepared baking sheet, spacing out evenly.
Place egg white in a small bowl, add 1 tsp of water and mix with a fork or wire whisk until combined.
Brush balls with egg white mixture. Sprinkle with sesame seeds.
Bake until firm, golden brown on the bottom and cooked through, about 8-10 minutes.
Enjoy plain or with dairy-free cashew cream cheese recipe from https://yupitsvegan.com/basic-cultured-cashew-cream-cheese/. Follow link for this delicious recipe. Check out my January 31, 2016 blog post for other ideas for using this delicious cream cheese!
This recipe is gluten-free, dairy-free, soy-free, vegetarian
Originally posted on Happy Healthy Belly's Blog on 3/17/17