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Thursday, April 18, 2013


 CAULIFLOWER, cheddar ‘N bacon cakes
  Make your veggies interesting and tasty because after all our main carbs for the day are usually coming from veggies.  This way you will be more satisfied with your food for the day.  I love these.  They are even more decadent served with a dollop of sour cream.

The rainy season has arrived!  Last night the rain was thunderous and it woke me up! Later the river below our home sounded even louder than the rain as it came down in full flood.  We have three leaks in our roof (I know almost unheard of in the first world) and I just can't get used to that.  Hopefully, we can quickly get it fixed as we lived with those leaks in the last rainy season.  We have to put towels down to catch the rain that drips through the roof.  It rains that hard here that not many roofs can stand up to it.  Usually the rain is accompanied with fantastic lightning and thunder storms as well.  Finally it has let up at 10 am in the morning and now looks like it will be a pretty decent day.  At least my our gardens are watered and I don't have that work to do today.  It is quite a chore in the dry season to water the whole garden, but it also gives me time to appreciate nature and drags me away from my computer for some outside time and sunshine.

1 medium cauliflower
1/cup chopped onion (125 mL)
5 slices bacon
11/4 cups shredded Cheddar cheese (300 mL)
1 canned jalapeno, chopped (optional)
1/cup Gluten-Free Bake Mix (125 mL)
  (could probably use a mix of almond flour and coconut flour - more almond flour!)
1/tsp baking powder (2 mL)
2 eggs
1 tsp salt (5 mL)
1/4 tsp white pepper (1 mL)
Olive oil for frying
Sour cream

In pot of boiling water cook cauliflower until tender.  Drain in colander over large bowl.  Using potato masher, mash cauliflower in colander and allow to sit 10 minutes to drain further. 

In small frying pan, cook onion over medium heat until caramelized.

In large frying pan, over medium heat cook bacon until crispy.  Crumble and set aside.  In small bowl, beat eggs with fork.  Beat in salt and pepper.

To cauliflower, add onion, bacon, Cheddar cheese,  jalapeno (if using), Gluten-Free Bake Mix and baking powder. Add egg mixture and combine well.

In large frying pan, over medium heat add fritter mixture by 2 tablespoonfuls and flatten slightly with the back of a spoon.  Flip carefully when golden brown and crispy underneath and cook the other side.  Serve hot with sour cream, if desired.

Helpful Hint:  The nutritional analysis does not include the olive oil for frying.

Yield:  6 servings
1 serving
206.3 calories
14.5 g protein
14.2 g fat
4.0 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

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