Cauliflower Egg Ricotta Bites

Cauliflower Egg Ricotta Bites

15
MINUTES
PREP TIME
30
MINUTES
COOKING TIME
45
MINUTES
COOKING TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/837575936

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 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

What You Need

 

Directions

  1. For Cauliflower Tart Base: In a large bowl, add cauliflower rice, steam for 6-8 minutes, until softened; remove from heat and let cool.
  2. Using a clean dishtowel, drain cauliflower rice, and squeeze out as much water as possible.
  3. In a bowl, add steamed cauliflower rice, egg, and cheese, mix until all combined then add garlic powder, salt and pepper and mix well.
  4. 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.
  5. Place in oven at 350 degrees and bake for 10-15 minutes, until cauliflower has slightly cooked. Remove from heat and let cool.
  6. For Filling: In a large bowl, add eggs, Riced Veggie Medley, Ricotta Cheese, shredded cheese, parmesan cheese, sun-dried tomatoes, onion, and pepper, mix well.
  7. Pour a scoop egg riced medley egg mix, in the centre of each.
  8. Place in oven at 350 degrees for and additional 15 minutes, until egg is cooked, and cauliflower is golden brown.
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