Crispy Mini Cauliflower, Rice and Cheese Trees
An original kid-friendly recipe shaped like little savory trees, made with tender cauliflower, cooked rice, and cheese, then baked until golden outside and soft inside. Great for small hands and mild flavors.
Ingredients
- 250 g cauliflower (en floretes small)
- 180 g cooked white rice (at room temperature)
- 100 g shredded mozzarella cheese (parte for mezclar and parte for decorar)
- 1 unit egg (lightly beaten)
- 40 g breadcrumbs (preferiblemente fino)
- 40 g carrot (grated fina)
- 10 g chives (chopped fino)
- 15 ml olive oil (for the mezcla and the bandeja)
- 2 g garlic powder
- 2 g salt (ajustar to taste)
- 1 g black pepper (suave)
- 120 g plain yogurt (for servir como dip)
- 50 g cucumber (grated fino for the dip)
- 5 ml lemon juice (for the dip)
Nutrition facts
per serving
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
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or line it with parchment paper. Set aside.
- 2
2. Steam the cauliflower for 6 to 7 minutes, until tender but not mushy. Let it cool slightly, then chop it very finely with a knife or pulse it briefly in a food processor.
- 3
3. Place the chopped cauliflower in a clean towel and gently squeeze out excess moisture. This helps the little trees hold their shape.
- 4
4. In a large bowl, mix the cauliflower, cooked white rice, 80 g shredded mozzarella cheese, the egg, breadcrumbs, grated carrot, chives, olive oil, garlic powder, salt, and black pepper until you get a moldable mixture.
- 5
5. Take portions of the mixture and shape them into small trees or rounded triangles with a short base, placing them on the tray. If the mixture sticks, lightly wet your hands with water.
- 6
6. Sprinkle the remaining 20 g of shredded mozzarella cheese on top for a golden, kid-friendly finish.
- 7
7. Bake for 18 to 22 minutes at 200 °C / 400 °F, carefully flipping halfway through, until the mini trees are firm and golden around the edges.
- 8
8. While they bake, make the dip by mixing the plain yogurt, grated cucumber, and lemon juice in a small bowl.
- 9
9. Let the trees rest for 3 minutes after baking and serve warm with the yogurt-cucumber dip.
Chef tips
For a more defined shape, chill the mixture for 10 minutes before shaping. You can use a small tree cutter or simply press the mixture by hand into easy, sturdy shapes.
Substitutions
You can replace mozzarella with another mild melting cheese. Chives can be swapped for finely chopped parsley. For a different texture, use cooked brown rice instead of white rice.
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 imageCosori 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
Illustrative imageT-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
Illustrative imageVictorinox 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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
