Curry Cauliflower Bites with Pineapple Glaze
10 oz Cauliflower
1/4-1/2 C Pineapple juice (or crushed pineapple packed in it’s own juice)
2 tbsp Coconut flour (can sub flour of choice)
1 Tbs green onion (optional)
1.5 tsp Penang Curry
1 tsp sesame seeds (optional)
1. Rice cauliflower with a food processor or grater.
2. Transfer cauliflower to a pan on the stove top and cook until soft. Let cool.
3. Strain as much water as possible from the cooked cauliflower. You can use a nut milk bag, a cheesecloth, or even a thin kitchen towel. Wrap around the pile of cauliflower and squeeze as much of the excess liquid out as possible.
4. Add strained cauliflower to a medium sized bowl, fluff with a fork, and then add sesame seeds, onion, and 1 tsp Penang Curry. Mix well.
5. Mix in an egg, then flour and remaining 1/2 tsp Penang Curry. Stir until all is thoroughly combined.
6. Scoop out by tablespoons into palm of hand and roll into tight balls. Place each ball on a baking sheet lined with parchment paper and bake for 15 minutes at 350℉. Turn up the heat to 400℉, flip the balls over and cook 5 more minutes.
7. While balls are cooking, take 1/4-1/2 cup pineapple juice (I used crushed pineapple in a can, packed in its own juice, and strained) and heat until boiling in a small pan.
8. Boil, stirring, as the pineapple juice will reduce to a thick syrup. When you notice the juice becoming very thick, remove from heat and spoon into a small ramekin.
9. When cauliflower bites are done, drizzle with pineapple glaze and dig in.