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.
Ingredients:
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
FILLING:
1/2 cup Cheddar Cheese, shredded
1/2 cup chopped or shredded chicken
Instructions
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: dashingdish.com