Crispy cauliflower, cumin and feta savory bites with roasted pepper yogurt dip

Name: Crispy cauliflower, cumin and feta savory bites with roasted pepper yogurt dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz riced cauliflower; 2/3 cup ground oats; 4.2 oz crumbled feta cheese; 1 large egg; 1/3 cup red onion, finely chopped; 3 tbsp fresh parsley, chopped; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/3 tsp salt; 1 tbsp olive oil; 2/3 cup plain Greek yogurt; 1/3 cup roasted red pepper; 1 tbsp lemon juice; 1/2 tsp smoked paprika

An original snack of baked bites made with riced cauliflower, oats, and feta, crisp on the outside and tender inside, served with a creamy roasted pepper, yogurt, and lemon dip.

20 minPrep

25 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

400 g riced cauliflower (without stalks gruesos)
60 g ground oats (ground tipo harina gruesa)
120 g crumbled feta cheese
1 unit egg
50 g red onion, finely chopped
10 g fresh parsley, chopped
3 g ground cumin
2 g garlic powder
1 g black pepper
2 g salt (ajustar por the salt of the feta)
15 ml olive oil (for brush and the mezcla)
160 g plain Greek yogurt (for the dip)
80 g roasted red pepper (escurrido and chopped)
15 ml lemon juice
2 g smoked paprika

Nutrition facts

per serving

210 kcal

Calories

11 g

Protein

12 g

Carbs

13 g

Fat

3 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and lightly brush it with some of the olive oil.
2
Place the riced cauliflower in a microwave-safe bowl and cook for 3 minutes until softened. Let it cool for 5 minutes, then press it in a clean kitchen towel or several paper towels to remove as much moisture as possible.
3
In a large bowl, mix the drained cauliflower, ground oats, crumbled feta, egg, red onion, parsley, ground cumin, garlic powder, black pepper, salt, and half of the olive oil. Stir until you have a moist but shapeable mixture.
4
Take portions of the mixture and form 12 compact oval or round bites. Place them on the tray and brush the tops with the remaining olive oil.
5
Bake for 22 to 25 minutes at 220 °C / 425 °F, flipping the bites halfway through, until golden and firm around the edges.
6
While they bake, make the dip by mixing the Greek yogurt, roasted red pepper, lemon juice, and smoked paprika in a bowl. Stir well to combine; for a smoother texture, mash the pepper lightly with a fork before mixing.
7
Let the bites rest for 3 minutes after baking so they set. Serve hot or warm with the roasted pepper yogurt dip on the side.

Chef tips

For a crispier exterior, chill the mixture for 10 minutes before shaping the bites and make sure the cauliflower is very well drained.

Substitutions

You can swap the feta for firm crumbled goat cheese. Parsley can be replaced with cilantro or dill. If you do not have roasted red pepper, roast one in the oven until the skin is lightly charred, then peel it.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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