Ingredients
Scale
- 1 head of cauliflower
- 1 large sweet potato or yam
- 2 tablespoons of butter
- ½ cup almond milk, or any kind of nut milk, unsweetened
- salt and pepper to taste
- 1 egg
- 1 cup cup cheddar cheese, shredded
- ~1/4 cup fresh chives, minced
- ¼ cup tablespoons oat flour
- Toppings: nonfat Greek yogurt, j
Instructions
- First, begin by steaming cauliflower. Place the florets into a large pot with a few inches of water on the bottom. Cover and bring to a boil. Turn down to medium and let steam for about 5 minutes or until you can pierce easily with a fork.
- While the cauliflower is steaming, cook your sweet potato. Pierce a few times with a fork and then microwave for about 3-5 minutes or until you can easily pierce with a fork. NOTE: I decided to keep the skin on, but feel free to peel the skin before microwaving.
- Drain cauliflower from as much water as possible and transfer the into a large food processor. Cut sweet potato in half and then in half again and place in food processor as well.
- Add in about ½ cup of almond milk, salt and pepper to taste, and butter, and process until combined. You may need to stop a few times to scrape the sides. It should be very similar to mashed potato consistency. Place in a large tupperware or bowl and into the refrigerator to let cool.
- Once cooled, prepare your cakes by adding in an egg, cheddar cheese, chives, and oat flour. This should thicken up the consistency of the mash a little bit.
- Using a ¼ cup scooper, create a ball in your hand and then mash into a cake.
- Heat a nonstick pan to medium heat and spray with nonstick cooking spray.
- Place cakes onto pan (I did three at a time) and let cook for about 2 minutes or until golden brown, covered. Flip cakes and let cook for an additional 2 minutes, covered.
- Top with nonfat Greek yogurt, jalapeños, cheddar cheese, and a sprinkle of paprika.
- Prep Time: 30 minutes
- Cook Time: 30 minutes