These Cauliflower Rice & Comté Bites have the texture of a quiche without the crust nor the cream.
I created this Cauliflower Rice & Comté Bites recipe for the #CheeseCanBeHealthy challenge from Comté Cheese.
I am a big fan of Comté, not only because I was born in Franche-Comté but also because it is a delicious cheese that embodies tradition and “savoir-faire” (know-how). Comté’s production is based upon artisanal methods and uses high-quality milk sourced from specific grass-fed cow breeds which roam around the countryside.
Comté Cheese has a nutty and earthy flavour that pairs very well with a lot of vegetables and because it has a strong taste you do not need to add too much to add an interesting twist to a recipe.
Comté is made with the milk from grass-pastured animals which, when compared to milk from commercially raised cows, is said to contain a higher diversity of nutrients including increased levels of omega-3. Comté is also very high in calcium (910 mg / 100g cheese).
Having already made a Roasted Butternut, Kale & Comté Salad back in October, I wanted something a bit different for this challenge. These Cauliflower Rice & Comté Bites have the texture of a quiche without the crust nor the cream. They make a great lunch of a bed of salad.
To help these Comté Bites hold their shape while cooking, I have used a lightly greased muffin tin.
Cauliflower Rice & Comté Bites [flexitarian]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 350 g cauliflower
- 3 organic eggs
- 2 garlic cloves – crushed
- 100 g Comté cheese
- 3 Tbsp freshly chopped parsley leaves
- 1 tsp Herbes de Provence
- 1/2 tsp dry Tarragon
- 4 Tbsp wholemeal spelt flour
- nutmeg to taste
- vegetable oil to grease muffin tin
- salt & pepper
- Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease muffin tin with a bit of oil.
- Heat some water in a large saucepan.
- Grate the cauliflower with the coarse side of a cheese grater so it resembles rice.
- When the water is boiling, blanch the cauliflower rice for 2 mins. Drain well, squeezing to remove excess water. Set aside.
- Place the cauliflower rice in a bowl. Mix in the beaten eggs, garlic cloves, grated Comté cheese, chopped parsley , tarragon, Herbes de Provence and flour. Mix until well blended.
- Season to taste with nutmeg, salt & pepper.
- Divide mixture evenly between the 12 muffin holes (about 1 Tbsp of mixture in each).
- Cook in the oven for 20-25 mins until golden.
- When cooked, carefully remove from the tin with a spatula and serve hot or warm with salad.
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