RECIPE OF THE WEEK: Cauliflower Hot Pockets
Who remembers hot pockets? Those things were so easy and delicious when I wasn’t aware of what was in them! Being a bit more health conscious now, I decided to give these a try to recreate a childhood favorite and deliver a bit more nutrition while doing so!
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon minced roasted garlic
¼ teaspoon ground black pepper
½ cup cubed cheese (I used cheddar)
½ cup chopped up cooked broccoli or really any other veggie or meat you want
Preheat oven to 450°F and line a baking sheet with 2 pieces of parchment, greasing each with olive oil.
In a food processor rice the cauliflower florets (it should be evenly chopped)
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Once cooled, place cauliflower rice in a cheese cloth or towel and twist to squeeze out as much liquid as possible.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, garlic, salt and pepper and mix well.
Divide the cauliflower into two parts. Spread onto the two parchment paper pieces and form into a rectangle. Place in the oven and bake for exactly 10 minutes. Remove from the oven and spread cheese and ham cubes in the middle of the rectangles. Then use the edges of the parchment paper to fold the crust into a burrito and flip them so the seam is down. Top with parmesan cheese and return to the oven baking for an additional 12 minutes. Remove from oven and let cool for 5 minutes before serving.