Recipe: Cauliflower Tater Tots

As the Fall is approaching, pumpkins and cauliflowers are plentiful in the markets.

Here are a few easy recipes from our kitchen's crew. Simple, delicious  morsels for your next gatherings as hors d'oeuvres!

Crisp Baked Cauliflower with Cheddar Cheese and Birds Eye Chile 

Ingredients:

1  medium size cauliflower

1/2 t sp turmeric

1/2 t sp paprika 

1 bird eye chile (seeded) or serrano pepper (minced)

2 T milk or heavy cream

2 T butter

1/3 cup shredded cheddar

4 egg whites

salt and pepper 

vegetable or peanut oil

Directions:

Mix the trimmed cauliflower, butter, heavy cream/milk, steam till softened or microwave  for 5 minutes.

Using food processors pressing pause button, add the cauliflower, cheese, paprika, turmeric, blend until chuncky.Put aside for half hour.

Take the egg whites and whip to a stiff peak.

Fold 1/3 of the egg whites into the cauliflower mixture, then fold the rest of the mixture and mix until combined.

Roll in a sushi mat and cut into small pieces, use a fork to flatten gently.

For best results, chill for another half hour.

(sprinkle some bread crumbs before baking is another option to retain the crispy top).

Bake in a 375degree oven for 12/15 minutes until it gets crispy and slightly brown.

Remove  from the oven and serve immediately.

Pumpkin Spice Latte with Cardamoms

Ingredients:

2 cups milk  

2 tb sp fresh pureed pumpkin  

1 tb sp pure vanilla extract 

2 tb sp raw sugar or condense milk to taste 

1 cinnamon stick 

3 bruised cardamoms 2 shots of espresso (about 1/4 cup) or 1/2 cup of strong brewed coffee

Directions:

Stir milk and pumpkin on medium heat until steaming

Put aside

Stir in vanilla and cinnamon stick, then transfer to a blender and whirl for 15 seconds until foamy, then stir in espresso

Serve best with light whipped cream.

Use 2 1/2 oz shot glasses to serve for an elegant twist.