I came across a recipe the other day for cauliflower fritters and, remembering how much I LOVED (continue to love, actually, I've made them a million times now...) the Broccoli Cheddar Nuggets I made, I knew I had to give them a try.
Of course I changed things up a bit, because you know...when do I not?
The original recipe was for something a bit more pancake-like, I think. Personally I upped the cheese from the original recipe a little, omitted the milk, and baked them like nuggets to make them dippable.
These yummy little guys have both crumbled bacon and green onion in them- to me that screams loaded baked potato.
And what does loaded baked potato scream?
Stick with me here-
I whipped up a simple dipping sauce of sour cream, sriracha, black pepper, and a little lemon juice and these babies were awesome.
I made chicken for dinner...and it's going in my husband's lunch tomorrow. I literally made a meal out of nothing but these guys. lol I just couldn't stop eating them...
Although I still prefer the Broccoli Cheddar Nuggets I shared with you before, these are a great way to mix things up (I think my dinner tonight is a testament to that...) and I'm sure they'll be making their way onto my plate again sometime soon! :-)
1/2 small head cauliflower, broken into florets
3 slices cooked bacon, chopped
3 green onions, chopped
1/2 tsp ground black pepper
1/4 tsp garlic salt
1/2 cup all-purpose flour
1/2 cup bread crumbs
1/2 cup bread crumbs
1 egg, beaten
1/4 C grated Parmesan cheese
1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in the bowl of a food processor.. Season with salt and pepper. Pulse to combine. Add flour, egg, and cheese; pulse to combine again. Stir in bread crumbs.
2. Drop cauliflower mixture onto greased cookie sheet. Bake for 15 minutes; flip and bake for an additional 15 minutes.