Cauliflower Egg Ricotta Bites
15
Minutes
Prep Time
30
Minutes
Cooking Time
45
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
Cauliflower Tart Base Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 1 Cups Shredded Cheese, Cheddar or Mozzarella
- 1 Large Eggs, whisked
- 2 Tsp. Garlic powder
- Salt and Pepper to taste
Filling Ingredients
- ½ Package Harvest Fresh Riced Veggie Medley
- ½ onion, chopped
- 2 Eggs, beaten
- 1/3 Cup Ricotta
- 1/3 Cup Parmesan Cheese, grated
- 1/3 Cup Shredded Mozzarella or Cheddar Cheese
- 1/3 Cup Sun-dried Tomatoes, finely chopped
- 1/3 Tsp. Black Pepper
Directions
- For Cauliflower Tart Base:Â In a large bowl, add cauliflower rice, steam for 6-8 minutes, until softened; remove from heat and let cool.
- Using a clean dishtowel, drain cauliflower rice, and squeeze out as much water as possible.
- In a bowl, add steamed cauliflower rice, egg, and cheese, mix until all combined then add garlic powder, salt and pepper and mix well.
- In a mini tart pan, lightly sprayed with cooking spray, add scoop of cauliflower rice, spread in each forming into a tart shape over lapping edges to create a lip.
- Place in oven at 350 degrees and bake for 10-15 minutes, until cauliflower has slightly cooked. Remove from heat and let cool.
- For Filling:Â In a large bowl, add eggs, Riced Veggie Medley, Ricotta Cheese, shredded cheese, parmesan cheese, sun-dried tomatoes, onion, and pepper, mix well.
- Pour a scoop egg riced medley egg mix, in the centre of each.
- Place in oven at 350 degrees for and additional 15 minutes, until egg is cooked, and cauliflower is golden brown.
What You Need
