Baked Cauliflower Rice Cakes
A passerby might mistake these golden nuggets for unusual muffins because they are the same shape, but the savory cheesy taste of the rice cakes is unmistakable.
From this recipe, one portion of the cooked rice, tender cauliflower, and creamy yogurt combination will fill you up easily, and is satisfying paired with a green salad.
Makes
Serving size
Ingredients
Olive oil for the pan
2 cups blanched cauliflower, chopped (see tip)
2 cups cooked white basmati rice
¼ cup plain yogurt
2 eggs, lightly beaten
½ cup Cheddar cheese, grated
¼ teaspoon ground nutmeg
Black pepper, freshly grounded, to taste
Instructions
- Preheat the oven to 350°F.
- Lightly coat 6 cups of a standard muffin tin with olive oil.
- In a large bowl, mix together the cauliflower, rice, yogurt, eggs, cheese, and nutmeg.
- Season the mixture with pepper.
- Evenly divide the cauliflower mixture among the 6 prepared muffin cups.
- Bake until golden and slightly puffy, about 20 minutes.
- Let them stand for 5 minutes, then run a knife around the edges to loosen.
- Serve hot, warm, or cold.
Cooking Tip
To blanch the chopped cauliflower, plunge into boiling water for 3 minutes, then drain and rinse with cold water.
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