Substances

CAULIFLOWER MAC & CHEESE BITES

• 1 massive head of cauliflower
• 1 tbsp olive oil
• 3 tbsp butter
• ½ tsp tapioca flour
• ½ cup heavy cream
• 2 tbsp water
• 1 ½ cups cheddar cheese, shredded
• 1 tsp garlic powder, separated
• 1 tsp onion powder, separated
• ¼ tsp salt, separated
• ¼ tsp paprika
• 3 Baggage Quest Nacho Cheese Tortilla Chips, finely crushed
• 1 egg, whisked
• 2 tbsp gluten free all function flour

Technique

1. Preheat the oven to 400 F and put together a big baking sheet with parchment paper.
2. Lower the cauliflower into 1” items and place them on the baking sheet.
3. Drizzle with olive oil and toss to evenly coat. Bake the cauliflower till tender, about 15-20 minutes. Flip off the oven.
4. Line a 6×6 inch pan with plastic wrap and put aside.
5. Place the butter into the underside of a medium sized pot over low-medium warmth. As soon as melted, stirin the tapioca flour, heavy cream and water.
6. Simmer for five minutes after which add within the cheese, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt and ¼ tsp paprika and stir till the cheese melts.
7. As soon as melted and clean add within the roasted cauliflower. Take away from warmth and let cool for five minutes earlier than transferring to the pan with plastic wrap. Use a rubber spatula to press the cauliflower mac and cheese in a fair layer, cowl with extra plastic and place within the fridge for two hours.
8. Place the crushed tortilla chips right into a shallow bowl, the egg in its personal shallow bowl and the flour together with the remaining spices in a 3rd bowl.
9. Preheat the oven to 350 F.
10. Take away the cauliflower mac and cheese from the pan (it must be stable now) and reduce it into 16 evenly sized squares.
11. Toss every sq. within the flour combination, then coat with the whisked egg after which lastly toss within the crushed chips till coated.
12. Place every coated sq. onto a baking sheet with parchment paper.
13. Bake the bites for 12-Quarter-hour and golden. Serve instantly.