Cauliflower-Parmesan Bites

It all started when…cauliflower met cheese (or cashew cheese!) 

Cauliflower is so adaptable in cooking, it’s an easy win for most families. While also upping your nutritional intake, the cauliflower and broccoli sprouts in this recipe assists with liver detoxification, specifically helping to clear excess estrogens from the body. Broccoli sprouts are particularly rich in sulforaphane, helping to relieve symptoms of estrogen excess like PMS, fibroids and endometriosis with just 2 tbsp per day - so don’t leave this ingredient out! 

Make it gluten-free or dairy-free with easy substitutions given below. 

Ingredients:  

(serves 5) 

• 1 large head of cauliflower, washed and broken into bite-sized florets 

• 3/4 cup goat milk or alternative (oat or almond) 

• 1/4 cup grated Parmesan cheese, plus more to top (or cashew cheese, shredded dairy-free cheese, as desired) 

• 1/2 cup whole wheat flour (or gluten-free almond flour) 

• 1 1/2 tsp garlic powder 

• 1 tsp dried oregano 

• 1/2 tsp chilli powder (optional) 

• salt and pepper to taste 

• 1 tbsp olive oil 

• 1/4 cup scallions 

• 2 tbsp broccoli sprouts per person served 

• hot sauce to taste (optional) 

Steps: 

1. Preheat the oven to 450 degrees F. Line a baking sheet or casserole dish with parchment paper. 

2. In a large bowl, combine milk, cheese (or alternative), flour, garlic powder, oregano, chilli powder, olive oil, and salt and pepper. Mix well until no lumps exist. Add 1 tbsp water if needed to thin out mixture a bit - it should be thick enough to coat each floret bite, like a thick porridge consistency. 

3. Coat each cauliflower floret well (you will need to get your hands in there!). 

4. Bake for 20 minutes. Then flip and bake for another 10-15 minutes, until browned. 

5. For extra crunch you can broil for 2-3 minutes. 

6. Take your bites out of the oven and top with the rest of your cheese, scallions, and broccoli sprouts. Splash with a little or a lot of hot sauce and serve!