INGREDIENTS
- 650g cauliflower florets – 2 cups after cooking and chopping
- 1 tbsp baby capers
- Olive oil to drizzle
- 1 tsp sea salt
- Cracked black pepper
- ½ brown onion, finely diced
- 1 large clove garlic
- 1 egg
- ¼ cup ricotta
- 2 tbsp gluten free plain flour
- ½ cup grated parmesan
DIRECTION
- Pre-heat oven to 180°C.
- Sauté the onion, garlic and sea salt until the onion is translucent. Put aside to let cool.
- Place the cauliflower florets onto a baking tray, sprinkle with the baby capers, drizzle with olive oil and crack black pepper generously over the cauliflower.
- Place the cauliflower into the oven and bake for 20 minutes, remove and let cool.
- Chop the cauliflower into very small pieces and then place into a large mixing bowl.
- Add the egg, ricotta, gluten free flour and grated parmesan.
- Roll into ¼ cup balls.
- Pre-heat the Kambrook Golden Perfection pancake maker and place a cauliflower ball into each well and close and lock the lid.
- Cook for 2 minutes
- Remove gently and continue to cook the remaining cauliflower balls until ingredients are depleted.