Like Cheese Curds But Betta: Cauliflower Crusted Feta Bites
The planning and execution of this recipe took the better part of an evening. The naming and title-making of this blog post has taken DAYS. In all honestly, I had this whole post pretty much wrapped up weeks ago and had only paused on publishing it because I couldn’t think of a snappy title.
∗Enter stage left: friend helpers/title writing think-tankers∗
No matter what is going on in life, no matter the personal struggles or the number of nonsensical fiery hoops that need jumping through (some refer to this as being at work) my girl crew is there to help me figure out what crude and strongly suggestive blog title will be hilarious while not offending my dear mother.
A truly delicate balance.
So this week I turned to the lady gang pleading for their best blog title suggestions but we collectively failed. Honestly, what we came up with was a little unsettling which makes me wonder about our sanity. Let me give you a little peek into the process.
The recipe is a delicious hunk or ball of feta cheese, coated in an egg cauliflower mixture and pan fried to perfection. Low Carb, Gluten Free, heavy in the cheese department. Here’s what we spitballed yesterday:
- Great Balls of Cheese (mine, lame I know)
- Big Balls
- Grab Your Cheesy Balls
- That’s a Gouda Ball – though the cheese is feta. I guess we went rogue on this.
- Cauli-feta Your Balls…nuts…Jez’s voice trails off into the distance…
- Ain’t No Caulla Back Girl (Nice one, Heather)
Then things got super weird and everyone gave up, hence the weird title and corresponding graphic below that is a completely different title than the one above. I’ll probably change it again by the time I get down to the recipe.
What’s in a name, right?
You know it’s tasty fried cheese balls. I know it’s tasty fried cheese balls. Let’s leave well enough alone.
And also, cauliflower. Riced.
One of the best clearance purchases I’ve ever made was this silicone steamer case. I’ve made some killer cheesy veggies in this bad boy.
Pan fry baby, fry…
It’s weird how these look like gross little meat hunks but taste like deliciously cheesy cheese hunks.
¹ To “rice” cauliflower, place washed floret in a food processor and pulse until you have a coarse, rice like products.
² You can substitute Italian Seasoning by combining dried Oregano, Garlic, Thyme, Basil, Rosemary, and Sage. Or you can follow this cool chick’s recipe.
³ Sorry but I don’t measure salt. I just pinch it out until it feels right.