Prep time: ten minutes |Cooking time: twenty minutes |Servings: 4
Ingredients:
1 pound cauliflower
1 white onion
3 tablespoons coconut flour
1 teaspoon extra virgin olive oil
¼ cup tomato juice
1 teaspoon salt
2 tablespoons flax meal
1 teaspoon chicken stock
2 eggs
Directions:
Chop the cauliflower roughly and transfer it using a blender. Peel the onion and chop it.
Transfer the chopped onion in a very blender. Add the flax meal and eggs in your blender
and blend on high until smooth. Remove the amalgamation from your blender and add
chicken stock, salt, and flour. Knead the smooth cauliflower dough. Make the little
balls in the cauliflower mixture and transfer the crooks to pressure cooker.
Add tomato juice and close the lid. Set pressure to have success cooker mode to ”Steam,”
and cook for twenty minutes. When the cooking time ends, unplug the worries cooker by
leaving the cauliflower balls to unwind for 10 mins. Remove the dish from pressure cooker
and transfer it to serving plates.
Transfer the chopped onion in a very blender. Add the flax meal and eggs in your blender
and blend on high until smooth. Remove the amalgamation from your blender and add
chicken stock, salt, and flour. Knead the smooth cauliflower dough. Make the little
balls in the cauliflower mixture and transfer the crooks to pressure cooker.
Add tomato juice and close the lid. Set pressure to have success cooker mode to ”Steam,”
and cook for twenty minutes. When the cooking time ends, unplug the worries cooker by
leaving the cauliflower balls to unwind for 10 mins. Remove the dish from pressure cooker
and transfer it to serving plates.
Nutrition:
calories 121,
fat 5.3,
fiber 6.7,
carbs 14.1,
protein 6.9
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