You Won’t Believe The Veggie in This Recipe!

This is a great dual-purpose recipe. You can serve it as an appetizer at a buffet party, which is a welcome change from its usual party appearance as a vehicle for a dip. You can also prepare this recipe and serve it as a side dish for a family dinner.

Many people don’t like cauliflower. But it is actually a very versatile veggie. It has a very delicate taste on its own. Some might consider it bland. That is why it is easily used in so many different ways. You can mash it and serve it like you would mashed potatoes. Many have a hard time realizing they are actually eating cauliflower when it is prepared this way.

You can rice it, and use the tiny bits of cauliflower in any recipe that calls for rice. You can roast a whole head of it, seasoned to perfection. This makes a stunning presentation when you bring the whole head of cauliflower to the table on a platter. This will definitely inspire oohs and ahhs from your guests or family.

But it is recipes like this where cauliflower really shines as a “secret” ingredient. The crunchiness that is created by coating the florets with egg and panko breadcrumbs will give this cauliflower a totally unexpected mouthfeel.

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Quick Tip:  The very best way to mix meatloaf is with your own two hands! Remove any rings and wash your hands thoroughly. After you have added all of your meatloaf ingredients into a mixing bowl that is large enough to allow you to get your hands down into it comfortably – dive on in there! Yes, it feels a little odd, but by squishing the meat and other ingredients repeatedly through your fingers and then reforming it into a ball, you ensure that the ingredients get mixed thoroughly and you also create a texture that holds together into a loaf that will not crumble into a mess when you go to slice and serve it.

Recipe courtesy of Brandi Burgess at auntbeesrecipes.com, photo courtesy of foodnetwork.com

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  When cutting your head of cauliflower into florets, cut out the entire large stem first. That will release many smaller clumps that you can then pull apart into bite-sized pieces.

Recipe courtesy of Kirbie at Kirbie’s Cravings, photo courtesy of delish.com