I've made this recipe with anywhere from 1/4 cup of shredded Parmesan cheese to 1 cup, and it always comes out great. The only difference is the texture is slightly chewier with 1 cup of cheese. I've found the happy measurement for me is about 1/4 to 1/2 cup of cheese. You can also replace the Parmesan with another cheese, such as cheddar, or a mix of cheeses.For the cauliflower, err on the side of a little extra when measuring it.As for seasonings, you can add fresh or dried seasonings such as dill, oregano, or parsley. The onion powder is just a suggestion.
Servings: 20tots
Calories: 17kcal
Ingredients
2cupscauliflower floretssteamed for 5 minutes or so (tender but still firm)
1/2cupshredded Parmesan cheese
1largeegg
1/8teaspoonsalt
1/4teaspoononion powderoptional or other seasoning