Fauxtatos

How to enjoy potato-taste without potatoes? Fauxtatos! I found the idea for this recipe in Jennifer Marie Garza’s book Easy Keto For Busy People. Then I tweaked it to create a more crisp version.

1 (12 oz.) bag frozen riced-cauliflower

1/2 c shredded or grated parmesan cheese

1/2 tsp salt

1/4 tsp pepper

3 tbsp shredded cheddar cheese

Preheat over to 375, spray mini muffin tins with cooking spray.

Cook riced cauliflower according to package. Drain and pat with paper towels to remove any moisture. (This is step is really important, the better you dry the cauliflower the more crisp your fauxtatos will be!)

In a large bowl mix together cauliflower, parmesan, salt, pepper, and cheddar cheese. Mix to combine well.

Spoon the mixture into the the muffin tins evenly. I was able to create about 17, or so. Press it down so it will cook evenly.

Bake for 20 minutes. Then pull them out and flip the fauxtato over (the bottom will be nicely browned), push them back into the tins. Bake for another 5-10 minutes, until the bottom is also browned nicely.

These make a nice side for a burger, or eggs!

Ready for the oven.