Cauliflower & Romano Cheese Cookies
- 200 gms raw cauliflower florets, steamed lightly
- 50 gms romano cheese grated
- 100 gms raw peanuts (or almonds or walnuts)
- ½ tsp baking soda
- Butter to grease the pan
- A bowl of water to clean your fingers, and a towel to dry off.
- Salt to taste
Pulverize the peanuts in a food processor and once they’re nice and crumbled, say, the consistency of breadcrumbs, kind of, toss in all the other ingredients and spin all of it around. Roll out the dough as thinly as you can and then using a cookie cutter or the cap of a bottle, make cookie-like discs.
Rinsing our fingers and drying them off each time, we plop the cookies on a greased baking sheet, spaced apart, and bake till brown on one side. It should take about 15 minutes in an oven heated to 150°C.
Flip them over gently till the other side is brown too. Be careful when flipping so they don’t break.
It’s nice if a few of them are crunchy so you may want to experiment with how long you leave it in the oven, since there are so many variables like oven temperatures and altitude and so on.
Take the cookies out of the oven and allow them to cool (they’ll harden as they cool) before you store them in a jar, carefully placing them in, so they don’t crumble.
- 200 gms cauliflower contains less than 6 gms in net carbs
- 50 gms Romano cheese grated 2.3 gms
- 100 gms raw peanuts contains less than 8 gms in net carbs
- The rest of the ingredients do not contain carbs
That’s a total of 16.3, say 16.5 carbs. You get 60 cookies with this batch of batter. Believe it or not each cookie contains about .30 gms of carbs That’s it. Or looking at it another way, you can have 10 cookies for about 3 gms of carbs.
More cheese. On their own. With a cup of tea or coffee