I haven’t made anything (new) this delicious in a while. I definitely outdid myself. I’d seen different cheese cauliflower contraptions about on the interwebs but I wanted something that had more of a loaded potato feel. I hit the nail on the head. This is absolutely fricking delicious. I think it’s funny that Facebook predicted my future:
Yummy balls, indeed, Facebook. I must warn you, these make a lot. i made 30 of them and since there are only two of us that means a ton of them will be frozen in serving size packages and I only have to do this once in a while. You can even do what I would normally do – serve mashed cauliflower with half of the head, then save the other half of the head to do this and just halve the rest of the ingredients. I will even do that for you in parenthesis and italics in the ingredient list. How sweet am I? If you have a large house to feed this is relatively cheap. It’s a great side dish to take to a potluck. Serve it at a party! It’s so versatile and delicious and honestly it tastes like potato bites (I have made both, so I know). Without further ado!
1 head of cauliflower, cooked and riced (or mashed, or food processed <-- favorite) (1/2 of this)
2 cups italian bread crumbs (1 cup)
1 1/2 cups panko bread crumbs (3/4 cup)
1 packet hidden valley ranch mix (1/2 packet)
2 eggs, beaten (1 egg)
1 1/2 cups shredded cheddar cheese (3/4 cup)
I mix all my ingredients in the bowl minus the cauliflower while it’s cooking. It just saves time to have it ready to go. I’ll be honest, I mixed the bread crumbs and ranch first and coated two pork steaks with it (then replenished the crumbs) to save some time. Once my cauliflower was done and processed (I made sure it wasn’t scalding hot too) I put it in and mixed it up.
This is where it gets messy. I made sure it was all mixed and it should be almost dough-like. I took off my rings and got dirty for this part. First off, make sure the sheet is well-sprayed with non-stick spray before you start. Scoop up some of it and roll it into a ball gently in your hand. Ping pong to golf ball size is what you’re looking for. I fit 30 on a standard baking sheet (5 across, 6 long). Roll and caress the balls gently in your hand before you place them on the sheet. Yummy balls!
Bake at 425 for 15-20 minutes, or until the balls are golden brown. They should look somewhat like this:
These things are addictive and delicious. I’m freezing them now before I eat the entire tray. A side note: this isn’t the absolute healthiest way to have cauliflower, but for someone who doesn’t really like it, it’s a good way to sneak it in.