It’s been a while since I made my original cauliflower cheese (not sure why since I used to make it on the regular and wondering why I even stopped! haha) so I thought not only to try a new and improved version of the cheddar, but also a new cheese type!
I give you…..Cauliflower MOZZARELLA!
Just like the cheddar, you can:
Grate it….for tacos, pizza, lasagna, or my chili recipe
Melt it….for a creamy dipping sauce or macaroni
Cube it….to toss in salads or just eat as a snack on a stick
Slice it….to add to your burger
• Nut Free
• Dairy Free
• Yeast Free
• Egg Free
• Paleo
• Keto Friendly
• Candida Diet Friendly
• Easy To Digest
And it’s HIGH IN PROTEIN and contains gut healing properties from Vital Proteins Gelatin. Win win!
If you make this, comment on THIS POST cuz I’d love to hear your thoughts! Also, which one would you choose to make first and for what recipe?
Burgers?
Tacos?
Pizza?
Salads?
Snack bites?
Pasta?
Lasagna?
Chili?
……any other ideas?
Cheddar Ingredients:
1 med. head of cauliflower
1 Tbsp coconut oil
1 Tbsp tahini
1 Tbsp Fire Cider (or apple cider vinegar)
1 tsp turmeric powder
1 tsp sea salt
2 tsp curry powder
1/2 Tbsp mustard
4 scoops Further Food Gelatin (15% off: lilsipper)
Mozzarella Ingredients:
1 med. head of cauliflower
1 Tbsp coconut oil
1/2 Tbsp tahini
1/4 – 1/2 tsp white pepper
4 scoops Further Food Gelatin (15% off: lilsipper)
Directions:
1. For either recipe, steam cauliflower until soft and while still hot/warm, puree cauliflower in a high speed blender (I used my Vitamix) until creamy. Do not add any liquid.
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Next add remaining ingredients for whatever recipe you’re making (besides the gelatin) and puree again.
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Lastly, add gelatin and puree once last time, making sure all ingredients are blended in well.
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Pour cheese puree into either a pan/container lined with wax/parchment paper or you can also pour them into silicone molds for cheese cubes (I’ve done both ways). Refrigerate at least 2 hours or until firm.
*Store in the refrigerator no more than 5 days. You can also freeze it!
