Wessel Best Recipes

The Preparation
16 oz. Cauliflower Florets
3 medium Stalks Spring Onion
3 oz. Shredded White Cheddar
1/2 cup Ground Pork Rinds (Puffy Kind)
1/2 tsp. Salt
3/4 tsp. Pepper
1/2 tsp. Red Pepper Flakes
1/2 tsp. Tarragon, Dried
1/4 tsp. Garlic Powder
3 tbsp. Olive Oil
1 large Egg
2 tsp. Psyllium Husk Powder

The Execution
1. Preheat your oven to 400F. Chop cauliflower into florets. Measure out the florets until you have 16 oz. worth.

2. Add cauliflower florets to a plastic bag and then add 3 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. pepper. Shake well until cauliflower is well coated.

3. Pour cauliflower florets onto a baking sheet covered with foil. Then, bake for 35 minutes.

4. While cauliflower is cooking, add about 1/2 bag of pork rinds to a food processor.

5. Grind the pork rinds until they turn into a crumbly meal-like substance.

6. Slice up 3 spring onions, crack an egg and whisk it lightly, and measure out 3 oz. Shredded White Cheddar. Measure out 2 tsp. Psyllium Husk Powder, 1/4 tsp. Black Pepper, 1/2 tsp. Red Pepper Flakes, 1/2 tsp. Dried Tarragon, and 1/4 tsp. Garlic Powder.

7. Once cauliflower is roasted, add to a food processor and pulse it a few times to break up.

8. Combine all ingredients (EXCEPT pork rind crumbs) in a bowl.

9. Mix everything together well until a sticky mixture is formed.

10. Form the cauliflower mixture into patties, then dredge in the pork rind crumbs. Do this to make about 8 patties, then lay them on the same baking sheet you used to roast the cauliflower.

11. Bake at 400F for 25 minutes. Broil for additional 2-3 minutes if you want a crispier outside.

12. Remove from oven, let cool slightly, and serve!

This makes 8 Crispy Keto Cauliflower Cakes. Each cauliflower cake will come out to 154 Calories, 11.9g Fats, 1.8g Net Carbs, and 6.9g Protein.