Vegetarian Dippers

20th August 2021

by matthew

Category Classical & MKD Recipes

Fat: 42.85g Protein: 11.25g CHO: 5.18g Kcal: 451 MKD 5.18g CHO TOTAL

Notes

Mo’s tip: I used a dessert spoon to place the mixture on a baking tray, they formed a natural oval shape.
I made 9, you can, of course, do whatever shape and size suits you

Ingredients

129g Cauliflower – boiled in unsalted water
10g Double cream
5g Butter
15g Egg yolk
30g Egg white
10g Mature cheddar cheese
30g Mayonnaise - HELLMANS
3g Tomato puree – GIA sundried
You will also need ¼ teaspoon of BARKAT baking powder, a pinch of herbs (optional) and a pinch of salt.

Instructions

Pre heat oven to 190c / fan 170c / gas 5.
First make the dip by mixing together the mayonnaise, tomato puree and herbs (if using), keep in the fridge until needed.
Grate the cheese finely.
Place the cooked cauliflower in a bowl and mash well.
Melt the butter with the cream (a few seconds in a microwave will do it), add the butter mixture to the cauliflower and mix to get it as smooth as possible, stir in the egg yolk and cheese together with the baking powder.
Whisk the egg white with a pinch of salt until stiff, then gradually fold it into the cauliflower mixture.
Line a baking tray with non-stick silicone or baking paper.
Place the mixture in finger shapes, getting them as even as possible, but not too close together as they will spread.
Cook for approximately 15 minutes until firm and golden brown.
Serve warm with the dip.

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Vegetarian Dippers