I have been over indulging in vegetables and just love it. I had 1 head of both cauliflower and broccoli and wanted to use them up. I decided to rice both of them in my food processor and create 2 recipes. One is for these little spicy sweetheart bites for Valentine's Day and the other I am going to use in my stuffed cabbage. The recipe will be similar to this recipe except I am using ground ground turkey and the riced cauliflower/broccoli and not the zucchini.
I made these in mini-muffin tins. I sprayed with coconut oil spray I found at Trader Joes.
Take cauliflower and cut into florets. In batches place in your food processor and blend until the cauliflower turns into a rice shape. Then do the same with the broccoli. Add both to a bowl.
Preheat oven to 350 degrees. Spray 2 large mini-cupcake tins with coconut spray.
Heat a large sauté pan over a medium temperature. Add about 1 tablespoon of coconut oil to melt in the pan. Once hot add in riced cauliflower and broccoli. Cook for about 7 minutes turning often. (We are just partially cooking the vegetables)
Add back to the bowl. Take about 1 1/2 to 2 cups out of the bowl and put into a storage container to use later and keep refrigerated.
Season with Italian seasonings, red pepper flakes, salt, pepper and garlic powder. Stir around. Add in diced roasted red peppers.
In another bowl whisk the 12 eggs. Pour eggs into the riced mixture and stir to combine all ingredients. To make it easier pour mixture into a large mearsuring cup. Fill cup cake tins almost to the top then bake for 11-13 minutes. Remove by sliding a knife around the edges and enjoy!
PS - what makes it a sweet heart are the roasted red peppers. They are floating hearts in my egg cup bites!