Mashed Cauliflower Rolls with Chicken

STATS:

• Course: Snack/main dish
• Diet: Ketogenic
• Prep time: 15 minutes
• Cuisine: American
• Cook time: Almost half an hour
• Servings: 1 roll
• Cooking mode: Baking
• Total servings: 10 to 12 rolls
• Difficulty level: Easy
• Total time: About 40 minutes

TOOLS:

• Measuring spoons and cups
• Baking parchment paper
• Blender or food processor
• Scoop or spoon
• Baking tray
• Grater
• Bowls

INGREDIENTS:

FOR THE CHICKEN FILLING:

• Paprika 1/2 tsp
• Mayo 2 tbsp
• Pepper and salt to taste
• Shredded chicken cooked 1 cup
• Onion powder 1/2 tsp
• Cream cheese 1/2 cup

FOR THE CAULIFLOWER MASH BASE:

• One big egg
• Pepper 1/4 tsp
• Garlic powder 1/2 tsp
• Grated Parmesan 1/4 cup
• salt 1/2 tsp
• Cooked cauliflower florets 3 cups
• Butter 1 tbsp
• Shredded mozzarella 1 cup

INGREDIENT DIRECTIONS:

PARMESAN:

• Adds spiciness and makes the texture harder. Asiago and Romano can be used as alternatives.

BUTTER:

• Provides a better texture and high richness. As a non-dairy replacement, coconut oil works perfectly.

CAULIFLOWER:

• We use cauliflower instead of potatoes, keeping carb content low. We can use broccoli as well, but it provides a grainy texture.

MAYO:

• For a more tangy flavor, use sour cream, which includes a creamy texture and moisture.

SHREDDED CHICKEN:

• Shredded chicken provides filling calories and weight.  Ground chicken or remaining rotisserie chicken both work perfectly.

CREAM CHEESE:

• A nondairy keto cream cheese version can be used. Makes the filling creamy.

EGG:

• Helps to keep the mash together when baking.  A flax egg works, but the rolls get softer.

MOZZARELLA:

• Provides the roll structure and helps to combine the mash. You can use cheddar for a stronger flavor, but the rolls will brown more quickly.

INSTRUCTIONS:

1. Heat the empty oven to 375°F.
2. Spread baking parchment on a tray.
3. Mix the cooked cauliflower till soft.
4. Strain well if it’s watery.
5. Stir the cauliflower with salt, Parmesan, pepper, egg, garlic powder, mozzarella, and butter.
6. Blend the mayo, onion powder, shredded chicken, paprika, cream cheese, and spices in another bowl.
7. Place two tbsp of the cauliflower batter over the baking sheet press it gently.
8. Include a scoop of the chicken filling in the middle.
9. Garnish it with extra cauliflower batter and turn its shape into a roll.
10. Do it again till all rolls are made.
11. Store it in the oven for half an hour till the surface is lightly browned.
12. Before serving, leave it for a while to cool.

TIPS:

• To prevent the rolls from getting moist, strain the smashed cauliflower carefully.
• Cool the batter for ten minutes if its shape looks smooth.
• Serve with garlic butter or unsweetened ranch for dips.
• Include herbs like chives or parsley for more taste.