Curry Cauliflower Bites with Pineapple Glaze
- 10 oz cauliflower
- 1 egg
- 1/4-1/2 C pineapple juice (or crushed pineapple packed in it’s own juice)
- 2 tbsp coconut flour (can sub flour of choice)
- 1 tbsp green onion (optional)
- 1.5 tsp Penang Curry
- 1 tsp sesame seeds (optional)
1. Rice cauliflower with a food processor or grater. Breaking it down into very small pieces, about the size of rice.
2. Steam of microwave for a few minutes until cauliflower is cooked. Let cool.
3. Strain as much water as possible from the cooked cauliflower, I find it best to wait a few hours to do this. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.
4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.
5. Mix in an egg, then flour and remaining .5 tsp Penang Curry. Now stir until all is thoroughly combined.
6. Scoop out by tablespoons into palm of hand and roll into a tight ball and plant on a greased baking sheet or parchment paper and bake for 15 minutes at 350. Turn up the heat to 400, flip the balls over and cook 5 more minutes.
7. While balls are cooking, take 1/4-1/2 half cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.
8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin.
9. When cauliflower bites are done, drizzle with pineapple glaze and dig in!