🍹 Instructions:
-
Step 1: Prepare the Cauliflower Dough
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Steam or boil cauliflower florets for 5-7 minutes until soft. Drain and pat dry to remove excess moisture.
3️⃣ In a food processor, pulse cauliflower until it resembles rice.
4️⃣ Transfer to a clean towel or cheesecloth, squeeze out as much moisture as possible.
5️⃣ In a bowl, mix cauliflower, eggs, Parmesan cheese, garlic powder, salt, and black pepper. Stir until well combined.Step 2: Make the Chicken Filling
1️⃣ In a bowl, mix shredded chicken, cream cheese (or Greek yogurt), oregano, paprika, minced garlic, salt, black pepper, and shredded mozzarella until creamy.
Step 3: Assemble and Bake
1️⃣ Line a baking sheet with parchment paper.
2️⃣ Take a small portion of cauliflower dough, flatten it into a circle, and place 1-2 tablespoons of the chicken filling in the center.
3️⃣ Roll or fold the dough over the filling to form a ball or small roll.
4️⃣ Place rolls on the baking sheet and sprinkle mozzarella cheese on top.
5️⃣ Bake for 20-25 minutes, or until golden brown.
6️⃣ Garnish with chopped parsley and serve warm!
💡 Notes & Tips:
✔ Extra Crispy? Let the rolls bake an extra 5 minutes for a crispier texture.
✔ Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
✔ Serving Suggestion: Pair with a low-carb marinara sauce or a side salad for a complete meal!
Go to the next page to get the Amount Per Serving
