Every so often, I come across a new blog (I should say, new to me) that just knocks me off of my feet. One such blog is I Breathe… I’m Hungry… by Mellissa Sevigny. Not only are nearly every one of her recipes something that I would devour without thinking twice, her photography is absolutely beautiful — it really makes a difference when you’re showing food.
Most of her recipes are gluten-free, low-carb, and paleo friendly and she uses a generous amount of cauliflower and avocado in some surprising ways. If you haven’t seen her blog yet, you’re in for a real surprise. If you’re like me, you’re going to be spending quite a bit of time digging through recipe after recipe after recipe of sheer gluten-free genius.
Now on to the recipe… The first one that I’m sharing is for a good old fashioned comfort food that many of us have probably forgotten about (and for good reason with the store bought version). It’s for a Cheesy Cauliflower Tater Tot that I can promise you (from a lot of experience baking with cauliflower), tastes as good or better than the real thing. I would love to make some other versions of this with some different cheeses — I imagine it would be really good with fresh mozzarella and parmesan cheese as well. I promise that you’ll be seeing a lot more here from Mellissa.
So officially my week of low carb posts is over. But I’ll be posting low carb recipes for awhile since I got inspired and just kept cooking this week! One of my favorites is these Cauliflower tater tots! I got the idea when I was eating a bowl of the Cheesy Cauliflower Puree from last week and I had some leftovers. Since they were so like potatoes in texture I thought they might work the same way as potatoes in other recipes and wanted to try and make tater tots out of them. Well my first attempt was a disaster! I heated some oil in a pan and piped the puree out of a pastry bag but within a few seconds they disintegrated into the oil. Right away it was clear that frying them this way wouldn’t work. I mulled it over the rest of the day and the next day I had a brainstorm. I cooked a new batch of cauliflower but for half as long as I do for the puree. I then ran them through my magic bullet with some cream, butter and cheese but only on pulse until I had a partly chunky consistency…
