Ingredients
2
cups fresh cauliflower florets (1 1/2 lb or small head)
1/2
cup finely chopped or grated onion
1/2
cup Progresso™ garlic & herb bread crumbs
1/2
cup shredded Cheddar cheese (2 oz)
1/4
cup grated Parmesan cheese (1 oz)
1
egg
Salt and pepper to taste
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray, or use silicone liner.
Place 2 cups fresh cauliflower florets (1 1/2 lb or small head) in microwavable bowl. Add 1/4 cup water. Microwave uncovered on High 4 to 5 minutes or until tender but not mushy.
Drain; place in food processor. Cover and pulse to consistency of coarse sand. Be careful not to get a paste, but if pieces are too big they won’t stick together.
In medium bowl, mix cauliflower, 1/2 cup finely chopped or grated onion, 1/2 cup Progresso™ garlic & herb bread crumbs, 1/2 cup shredded Cheddar cheese (2 oz), 1/4 cup grated Parmesan cheese (1 oz), 1 egg, and salt and pepper to taste until well blended. Shape by tablespoonfuls into small round log shapes. Place 1 inch apart on cookie sheet.
Bake 18 to 22 minutes, turning after 9 minutes, until golden brown. Serve with ketchup to dip, if desired.
