Cauliflower - Spinach Rolls

Back again, as promised! Today's post is a recipe for a yummy alternative to your standard veggie side dish!

I know what you are probably thinking how gross Cauliflower is, but give this one a chance, and I bet you will change your mind! Yes, Cauliflower is the main ingredient, but the fresh Cilantro, Garlic, Green Onions and Red Pepper give it a great kick!

Cauliflower - Spinach Rolls

Here's what you will need:

• 1 large head of Cauliflower (about 6" in diameter)
• 1/2 cups Cilantro, chopped
• 1 cup Spinach, chopped
• 2 sprigs of Green Onion, finely chopped
• 2 cloves of Garlic, chopped (about 2 tsp.)
• 1 Red Bell Pepper, chopped (about 1/2 cup)
• 1/2 cup Quinoa, dry
• 1 Egg White
• 1/4 cup Grape Seed Oil
• Salt, for flavor



Directions:

1. Preheat the oven to 350 degrees and spray a glass cooking dish with non-stick spray.

2. Use a chopper or food processor to finely chop up the Cauliflower florets, set aside.

3. Combine Cilantro, Spinach, Green Onion, Garlic and Bell Pepper in a pan with half of the Grape Seed Oil (1/8 cup). Saute for about 5 minutes, until the spinach is wilted. Remove from heat.

4. In a large mixing bowl, combine the Cauliflower, Egg White, Salt, and the saute mixture (ditch the excess liquid) and mix well.

5. Using your hands, form the mixture into a roll about the size of the palm of your hand. Squeezing out any excess moisture will help it stick together. The more compact you can make these, the more likely they will stick (I had a little trouble with them crumbling at first). There should be enough to make about 10 rolls.

6. Roll the balls in the Quinoa, coating them. If they are too crumbly to roll in the Quinoa, use your hands to get them covered. WARNING: This will make a mess! I am still finding Quinoa in my kitchen!

7. Place them in the baking dish, and drizzle with the remaining Grape Seed Oil (1/8 cup) and cook for 30-40 minutes, until they start to brown on top. Let them cool for about 10 minutes to set, and enjoy!

Nutrition info per roll:

112 Calories | 12 Carbs | 6 g Fat | 4 g Protein

*The recipe calls for 1/4 cup of Grape Seed Oil, but feel free to use less to cut down on the calories! (Nutritional information assumes the full amount is used)

P.S. - Hope you enjoyed Shark Week as much as I did ;)