Life by Design Recipe
2 Tbsp coconut oil melted
4 cups of coarsely chopped fresh cauliflower
2 large eggs
½ cup almond meal
¼ tsp black pepper
12 oz ground pork
3 cloves garlic, minced
12 cherry tomatoes, quartered
¾ cup firmly packed fresh cilantro
½ cup firmly packed fresh parsley
¼ cup firmly packed fresh mint
½ cup pine nuts, toasted
¼ cup olive oil
Preheat oven to 4250F. Brush the bottoms and sides of 2½ inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Pulse until finely chopped but not pureed. Steam cauliflower until tender. Set on a plate and let cool slightly.
In a large bowl beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press onto sides and bottom.
Bake cups for 10 to 15 minutes or until cups are slightly browned and centers are set. Leave in the pan to cool.
Thinly slice scallions, keeping white bottoms separate from tops. In a large skillet cook the pork, the white bottoms of the scallions, and the garlic over medium high heat until meat is cooked through. Drain off the fat. Add green parts of scallions and tomatoes. Cook and stir for 1 minute. Spoon pork mixture evenly into cauliflower cups.
For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until finely chopped. With the processor running, slowly add oil through the feed tube until well combined.
Run a thin sharp knife around the edge of the cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups. Delicious!