Low Carb Cauliflower & Romano Cheese Cookies

Cauliflower and Cheese Cookies with more cheese

Cauliflower and Cheese Cookies with more cheese

The very low carb and very delish answer to hunger pangs

When I get home from anywhere, I head straight to the fridge. I’m always hungry. Even if I’ve just eaten a meal.

So it has become very important for me to have something low in carbs, something guilt free, something that satisfies my hunger quickly so I don’t call Basha Stores (down the street) for home delivery of a tub of ice cream along with some salted cashew nuts.

I came up with this recipe and Bagya, my left-hand woman (yes, I’m left handed) and I have found ways to perfect the taste bit by bit, and each edit just makes it better.

You too can add more of something or cut something else down to change the taste. For instance, if you like the taste of blue cheese, you can add some to give it that uniqueness. Not everyone likes blue cheese… but I do.

Oh, and one more thing, you can substitute the raw peanuts with raw cashews or almonds or even walnuts. The taste will change accordingly, but cashews especially, taste yum. Of course, the cost will go up.

Carb count: Believe it or not each cookie contains about 1 gram of carbs. That’s it. And so you can wallop 10 of them with melted Gruyere and it’s not going to affect a thing!

You’ll get: 55 cookies!

 

You need:

– 200 gms raw cauliflower florets, steamed lightly
– 2 eggs
– 50 gms Romano cheese grated
– 50 gms raw peanuts (or almonds or walnuts)
– 50 gms buckwheat flour
– ½ tsp baking soda
– Salt to taste

How to:

Pulverise the peanuts (couldn’t resist the alliteration) in a food processor and once it’s nice and crumbled, the consistency of breadcrumbs, kind of, toss in all the other ingredients and spin around. It’s nice to have something to chew, so don’t make it too mushy.

Taste to see if it’s to your liking. Unlike sweet cookie dough, this ‘raw’ tasting may not be a great experience, but visualise the end product, all cooked and crispy. You may need to adjust for taste – according to what you like. More cheese?

Roll out the dough as thinly as you can and then using a cookie cutter or the cap of a bottle, make cookie-like circles.

When we’re in a hurry, we just use our palms to flatten out the cookies and plop them on the sheet and you get a sort of home-made cookie.

Grease a baking tray and lay out the cookies, spaced apart, and cook till brown. Flip them over till the other side is cooked too. It’s nice if a few of them are crunchy. Be sure to pay attention so they don’t get blackened and awful.

Should take about 10 minutes in a preheated oven, set at 180C.

Store in a jar.

These cookies actually keep for about 10 days. But I’ve never been able to leave them alone that long.

Serve with:

Nothing. Or some other kind of cheese, zapped in the micro for 10 seconds. Or liver pate. Or peanut butter. Or pickle if you’re feeling pickly.

 

 

 

 

 

 

 

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