• 1½ cup Shredded Cauliflower (about half of a head)
  • ½ cup Vegan Cheese (I used Daiya Pepperjack Style Shreds)
  • 2 tbsp Cornmeal (I used yellow cornmeal)
  • 1 Flax Egg (1 tbsp ground flax + 3 tbsp water)
  • ½ tsp Onion Powder (if you’re not a fan of onion you can omit)
  • ⅛ tsp Turmeric
  • ⅛ tsp ground mustard
  • ⅛ tsp Paprika
  • a few shakes of salt and black pepper (to your liking)
  1. Preheat oven to 350
  2. To get the shredded cauliflower, pulse the florets in the food processor
  3. until it resembles rice
  4. Remove the cauliflower and measure out 1½ cups. Then place it in a dish
  5. towel and squeeze out the extra moisture over the sink
  6. Put the shredded cauliflower in large bowl and mix together with the rest
  7. of the ingredients
  8. Scoop out little balls, forming them into a tot like shape and place them on
  9. baking sheet lined with parchment paper
  10. Make sure they aren’t too high. After placing them on parchment paper I
  11. pushed down on each one to flatten just a bit
  12. Bake for 20 min and then flip over for another 15 min (might be a little longer.
  13. you want them to be golden on top)
  14. Take out and let cool for a few minutes before serving
  15. Enjoy!