Vegetarian Dippers
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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