Cauliflower Crust Hot Pockets
Try this Cauliflower Crust Hot Pockets recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 head cauliflower
- freshly ground sea salt and black pepper
- 3 cloves garlic – crushed
- 1 organic free range egg
- 6 oz vegetarian chorizo (i use helen’s kitchen organic
- 1 onion/splash or spray oil
- 1 large tomato – chopped
- 1/4 cup grated mozzarella cheese – optional
- Carbohydrate 7.61875 g
- Cholesterol 0 mg
- Fat 0.14375 g
- Fiber 3.59375 g
- Protein 2.84625 g
- Saturated Fat 0.0215625 g
- Serving Size 1 1 Serving (190g)
- Sodium 43.125 mg
- Sugar 4.025 g
- Trans Fat 0.043125 g
- Calories 36 calories
Blend cauliflower to fine breadcrumbs in the food processor.Place in a bowl with egg and seasoning and mix. Add a little cheese if you like.Roll out the size of the pocket you want and place on a baking tray with parchment paper. 6-8 inches square.Bake at 350F for 20-30 minutes, until golden and fully cooked. Test that it is solid so it doesn't fall apart.Chop Onion and brown in a skillet with a little heated oil. Add chorizo and cook for a few minutes. Add chopped tomato.Add chorizo to half of your baked pocket and fold over. Sprinkle a little cheese on top and broil to brown. You can also add some cheese and brown before you add the chorizo.
