This post could also be called “The Time I Ate 6 Oz of Feta in One Sitting,” but as I am drowning in school work, I will save that story for another day (Care to chat about anticholinergics? Call your girl). I had every intention of simply Greek-ifying this ridiculously good-looking cauliflower-based grilled cheese, but once I sampled the “bread” I got impatient, remembered I actually don’t really love grilled cheese that much, and decided to scarf down the patties on their own instead. 2015 is all about living with no regrets, right?
Anyway, these are simple and so yummy. The “bread” is plenty cheesey already and without the round of extra toasting they turned out very similar in texture and crispiness to hash brown patties. They also marked my inaugural trial of the Ninja food processor (vs my beloved Cuisinart), so more on that later. Do any of yall use the Ninja? Any fans out there?
Feta Chive Cauliflower “Hashbrowns”
- small head cauliflower, cut into small florets
- 2-3 eggs, lightly beaten
- 6 oz Feta (I used fat free because I am powerless in the face of Feta… but you do you)
- 2-3 TBS chives, finely chopped
- 1/2 tsp sea salt
- black pepper, to taste
1. Preheat the oven to 450F. Pulse the cauliflower in a food processor until it is a fine grain. Throw it in a microwave-safe bowl and microwave for 8 minutes. Let cool. Put in a cheesecloth or fine strainer and strain as much water as possible out of it.
2. Combine strained cauliflower, 2 eggs, and remaining ingredients. If the mixture will stick together to form a patty, congrats, you’re done. If it doesn’t, throw the other egg in there and mix again.
3. On a parchment- or silicone-lined baking sheet, shape the mixtures into patties (I used my fingers and the back of a fork). Cook for 16-25 minutes, depending on how successful you were at getting out the water. They’re done when they are browned to your liking.