I just LOVE this recipe for Crispy Italian Paleo Cauliflower Poppers by Primal Bliss Nutrition.
Frying anything on the stove top is a little labor intensive, in my opinion, but these little delights are well worth the wait.
I’ve made them three times now and twice I thought I could get away with using less of the spices called for in the recipe. It didn’t work out well; the flavor of the spices barely came through. I’ve learned my lesson. 🙂
These poppers don’t reheat well, but there’s not usually any leftover. If I make them for a meal, I can eat half the batch by myself. :3
I hope you enjoy these Crispy Italian Paleo Cauliflower Poppers as much as I do!
- 2 organic zucchinis
- Grated Parmesan cheese (optional)
Ingredients for the Meatballs:
- 1 pound pastured ground beef
- 1 egg, pastured
- 1/4 cup Almond flour
- 2 Tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder or 2 cloves minced
- Coconut oil for pan
Ingredients for the Tomato Sauce:
- 1-28 ounce can Muir Glen Organic San Marzano Style Fire Roasted Tomatoes
- 1-6 ounce can organic tomato paste
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder or 2 cloves minced garlic
Instructions for the Meatballs:
- In a large bowl, blend egg.
- Then, add ground beef along with almond flour and spices. Incorporate well.
- Heat about 2 tablespoons of coconut oil in skillet.
- While the oil is heating, form the meat mixture into 2.5 inch balls. This should make about 8 balls, depending on how firmly packed the meat is.
- On medium heat, cook the meatballs on each side, rotating evenly.
Instructions for the Sauce:
- With an immersion blender or regular blender, puree the fire roasted tomatoes and tomato paste. Then pour into a sauce pot and turn heat on high.
- While sauce is warming up, add salt, oregano, and garlic.
- Once sauce is bubbling, turn to a low simmer.
- Once meatballs are finished, add them to the sauce and continue to simmer on low.
Instructions for the Zucchini “Noodles”:
- While the meatballs are simmering in the sauce, prepare the zucchini. Using a spiralizer or Julienne tool, cut 2 zucchinis into “noodles.” I like to leave the peel on.
- Place the noodles into a dish greased with coconut oil and bake at 350 F for about 10-15 minutes, until tender.
- When the “noodles” are done, top with the meatballs and sauce. If you’re not dairy-free, top with grated Parmesan cheese and serve.
This is a fantastic low carb option for an old favorite: lasagna. You’ll never miss the high starch noodles!
- 3 zucchini
- 4 tbsp. coconut oil for pan
- 1 lb. ground pork sausage, preferably from pastured pigs
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. garlic powder OR 3 garlic cloves, minced
- 1 – 24 oz jar organic pasta sauce
- 15 oz Ricotta or cottage cheese (whole fat)
- 1 egg, preferably from pastured hens
- 2 c. shredded mozzarella
1. Slice zucchini in 1/4 inch slices lengthwise. Salt the slices and let sit for about 10 minutes, which will draw moisture from the zucchini.
2. Meanwhile, brown ground pork sausage in a pan with oregano, basil, and garlic powder or minced garlic cloves. Once brown, add pasta sauce and simmer on medium-low.
3. For the zucchini, heat a large skillet on high to melt coconut oil. Add zucchini slices and cook on medium-high heat on both sides until brown.
4. In a large mixing bowl, blend ricotta, egg, and Parmesan cheese.
5. In a large baking dish (13×9″), layer sauce, zucchini “Noodles,” ricotta mixture, and mozzarella twice each. When layering the zucchini, don’t be afraid to use plenty for each layer and let them overlap.
6. Bake at 350 degrees (F) for 20-30 minutes until cheese is golden and bubbly.
7. Cool 15 minutes then slice and serve.