Friday, February 26, 2016

Cauliflower Crust Hot Pockets

Another WIN in the recipe book for sure!! 

The Cheesy Broccoli bites, not so much. But this Cauliflower Crust Hot Pocket was TO DIE FOR. Even after I re-heated it for lunch the next day (and I typically DON'T do leftovers AT ALL -- so that speaks volumes)

I was super iffy about trying this out. I've tried a few cauliflower/bread swap recipes and liked NONE of them. So I was actually expecting and going into this recipe thinking it would be awful and I wouldn't enjoy it one bit. 

Well, needless to say. That didn't happen.

1 Large Head Cauliflower (cut off sprouts and leaves at bottom)
Garlic power (to taste)
1 packet Italian Seasoning
1/4 tsp salt
1/2 cup Mozzarella Cheese, Shredded
1/4 cup Spicy Parmesan Cheese, grated
1 large egg white
1/2 cup Cheddar Cheese, shredded
1/2 cup chopped or shredded chicken

Preheat oven to 450 degrees. 
Line baking sheet pan with aluminum foil. Spray with cooking spray.

Place cauliflower in a medium bowl and cover with press and seal or saran warp. 
Poke with a few wholes to let out steam. (Do not add water). 

Microwave for 5 minutes, or until tender. 
Place steamed cauliflower on into food processor and chop until smooth texture. 

Add cauliflower to a medium bowl and add seasoning, cheese, and egg white. 
Stir to combine. 

Place cauliflower on prepared baking pan, forming 2 rectangles with the cauliflower mixture. 

Bake for 12 minutes. 
*** (personally TWO were HUGE servings, you could make this into three better servings sizes! ) ***

Remove from the oven and place 1/2 of the filling on half of each of the cauliflower crusts. 

Use a large spatula to flip half of the cauliflower crust over the filling. 
Use fingers to seal the ‘pockets’ shut over the filling.

Bake an additional 18-20 minutes, or until lightly golden brown on top.

Remove from oven and let sit for 1-2 minutes and enjoy with marinara sauce if desired!

Original Recipe:

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