Monday, April 15, 2013

Cauliflower Parmesan Egg Bites

cauliflower parmesan egg bites

Sooo good.

1 lb frozen cauliflower
1 cup bread crumbs
1 cup shredded parmesan cheese
1 cup chopped green onions or one bunch
12 eggs

Tear off a piece of parchment paper somewhat larger than the baking pan, fold the paper on the upside-down pan, making a rectangle about the size of the bottom of the pan. Fit the paper to the inside of the pan, folding in the corners.

Heat the oven to 400 degrees.

Put the two pounds of frozen cauliflower in a microwave-safe mixing bowl and cook according to package directions—e.g., cover the bowl with saran wrap, microwave it for four minutes, stir it up, and microwave it for another four minutes. It doesn't have to be cooked to a T, it still gets another 40 minutes in the oven after all.

Add the bread crumbs, parmesan, and green onions to the cauliflower and mix thoroughly with your hands.

Beat the eggs—I recommend using a rocket blender—and pour them in the mixing bowl, and mix thoroughly again with your hands.

Pour the cauliflower-egg mixture into the parchment-lined pan. Put the pan in the oven and bake for 20 minutes, turn the pan around, and bake for another 20 minutes. The eggs should be pretty well set when they come out of the oven.

Grab the edges of the parchment, lift the baked eggs out of the pan, and pull the parchment away from the sides. Let it cool for a bit, then slice it into twelve pieces with a serrated knife, then slice each piece into nine bites.

Let the bites cool completely closing them in jars, if you're doing that, so condensation doesn't make them soggy.

To serve, reheat in the microwave for two minutes.