OMG!  These are my latest obsession.  For years it seemed to me that cauliflower was just broccoli’s boring stepsister.  It was that bland looking loner leftover on the veggie platter at the PTA meeting, or the tasteless overcooked loser at the school cafeteria. But now suddenly it’s pulling a Miley Cyrus on us and surprising us with all it’s possibilities.  So I’ve been experimenting with it for a while now and here is my latest creation that the Fabulous Husband and I are rather excited about!  This can be a side dish or an appetizer and I make extra so I can have some chilled with lunch the next day.

Spicy Baked Cauliflower Puffs


Cauliflower is a cruciferous vegetable that provides a number of significant health benefits. In addition to containing a compound known to slow the growth of cancer cells, cauliflower also contains a high concentration of dietary fiber, vitamin B, vitamin K, and potassium. Turmeric, an ingredient in curry powder, contains curcumin which has been linked to reduced risk for cancer and Alzheimer’s disease.

Stuff you’ll need:
1 teaspoon coconut oil
3 cups chopped cauliflower florets
1 large egg white
½ cup non-fat Greek yogurt, plain
2 teaspoons curry powder
1/2 teaspoon chili powder
¼ teaspoon sea salt
1-2 cloves garlic minced

How to make it:
Preheat the oven to 450°F and line a baking sheet with parchment. Place the cauliflower in a food processor and pulse it several times until it is finely chopped into rice-like grains.

Heat the coconut oil in a large skillet over medium heat.  Add the riced cauliflower and garlic and sauté for three minutes then spoon it into a bowl and let cool. Combine the egg whites, yogurt, curry powder, chili powder, and salt in the food processor or bowl and blend/whisk until smooth.

Add the mixture to the bowl with the cauliflower and stir until well combined. Drop the mixture in rounded tablespoons onto the parchment-lined cookie sheet.  Bake for 25 to 30 minutes until golden brown and crisped on the outside.

Cool for 5 minutes before serving.