Ingredients:

 

1 medium cauliflower

3 organic eggs

1 ½ cup of grated cheese

100 g of smoked bacon bits (or pancetta)

½ tsp salt

½ tsp of smoked paprika, plain paprika or any herbs you fancy

 

Method:

 

Preheat the oven to 400F or 200C.

Cut the cauliflower into florets and add to a food processor and pulse into rice-size bits. If you don’t have a food processor, you can grate the cauliflower using a cheese grater. Put the cauliflower in a tea towel and squeeze out as much water as possible to make sure the bites turn out crispy.

Put the grated cauliflower, eggs, cheese, salt and herbs/spices into a bowl, mix well and set aside.

Fry the bacon bits in a frying pan. When browned, add to the mixture in the bowl.

Scoop the mixture in a non-stick mini-muffin tin and pack quite tightly.

Put in the oven for 25-30 mins or until golden brown all around (check regularly after 20 mins). If you don’t eat them all at once (and I challenge you not to…), you can keep them in the fridge for 3 days or freeze for 2-3 months.