Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) cauliflower, riced
  • 2 large eggs, lightly whisked
  • 1 cup (112g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sesame seeds or hemp hearts (optional coating)

Instructions:

  1. Cut cauliflower into florets. Pulse in a food processor until it resembles rice or coarse meal. Do not over-process into a paste.
  2. Steam or microwave the riced cauliflower until tender (about 5 minutes). Immediately transfer to a fine-mesh sieve or clean tea towel. Allow to cool slightly (about 15 minutes).
  3. Once cool enough to handle, firmly squeeze all excess water from the cauliflower mixture. This is the crucial step for structure.
  4. In a large bowl, whisk together the almond flour, salt, pepper, garlic powder, onion powder, and parsley.
  5. Add the squeezed, dried cauliflower, whisked eggs, cheddar, and Parmesan to the dry ingredients. Mix thoroughly until everything is evenly incorporated into a sticky dough.
  6. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper or silicone mats. Scoop the mixture (about 1.5 tablespoons per bite) and gently roll into small balls or slightly flattened discs (about 1-inch thick).
  7. If using, gently roll the formed bites in the sesame seeds or hemp hearts for exterior texture.
  8. Place bites on the lined sheets, ensuring slight space between them. Bake for 20–25 minutes, flipping halfway through, until deeply golden brown and firm to the touch.
  9. Let cool for 5 minutes before serving warm.