1 pkg. (340 g) Green Giant* frozen Cauliflower Riced Veggies, thawed
1 lg. egg
1 cup panko bread crumbs
½ cup (120 ml) flour
1 tsp. (5 ml) smoked paprika
2 tsp. (10 ml) garlic powder
¼ tsp. (1.25ml) each salt and pepper
½ cup (120 ml) blue cheese, crumbled
1 cup (240 ml) avocado oil
¼ cup (60 ml) plain yogurt
2 tbsp. (30 ml) fresh dill, finely chopped
¼ cup (60 ml) BBQ sauce
1 tbsp. (15 ml) hot sauce (optional)
In a medium size bowl, stir together riced cauliflower, ¼ cup (40 ml) of flour, smoked paprika, garlic powder, salt and pepper until a sticky batter forms.
To make cauliflower balls, wrap 1 tsp. (5 ml) of crumbled blue cheese with 1 tbsp. (15 ml) of cauliflower mixture. Wisk egg in a small bowl. Place panko bread crumbs and ¼ cup (60 ml) flour each into two small bowls.
In a small sauce pot over medium heat, warm avocado oil. Test oil with a small bit of batter. If it bubbles to the surface your oil is ready. Reduce heat where necessary during cooking.
Working with 1 or two rounds at a time, dip ball into egg, then flour ending with a coating of panko bread crumbs. Gently tap off excess crumbs and gently place into oil. Gently cook each ball until golden brown, roughly 6 minutes. Remove and set a side on a piece of paper towel. Repeat with remaining batter.
In a small bowl stir together dill and ¼ cup (60 ml) of yogurt.
In a small bowl stir together BBQ sauce and hot sauce.
Serve cauliflower bites with dipping sauces.
*Alternatively bake cauliflower balls at 400°F for 20 minutes until golden brown and omit avocado oil from recipe ingredients