Gluten-free Cauliflower Potato Bites

1/4 Head of a cauliflower
1 medium sized potato, chopped
1/4 of a medium onion
2 tbsp of sorghum flour (or other gluten-free flour)
2 tbsp on vegetable broth
1 1/2 tbsp on coconut oil
1 tsp of nutritional yeast
1/2 tsp on turmeric
3 tbsp of gluten-free bread crumbs, equally divided
a pinch of salt

Preheat oven to 375 degrees.

Dice the onions small and then saute them in the coconut oil on medium heat for 3 minutes. (Never let your oil smoke, free-radicals are released!!!) Add the 2 tbsp of sorghum flour, mix thoroughly. Add the 2 tbsp of vegetable broth, and bring to a simmer while stirring for 15 seconds. Transfer to a cool bowl and set aside.

Chop the cauliflower (or put in a food processor, pulse 3 times) until it looks like rice. Add the rest of the ingredients (besides half of the gluten-free bread crumbs) mix well and then add the onion mixture.

Roll into palm sized bites, and then roll in the rest of the gluten-free bread crumbs. Add more, if needed. Throw them in the oven for 20 minutes, or until golden brown. For faster results, brush a non-stick pan lightly with oil and cook on medium heat.

Prep time: 10 minutes
Cook time: 20 minutes


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