Taste the unfried side…
That rings in my head. It’s got to be a slogan for some company, although I’m not sure what at the moment. It’s possible that it’s just a rhyme I’ve made up to.
But it’s sticky. No, not like fried sticky. It’s an idea–and a health habit–that sticks, i.e. has staying power. Nothing truly good comes from anything fried, not in the long-term (health wise) or in how you feel right after eating something fried.
A quick vignette to illuminate my point:
Shortly before the 4th of July this year, a friend of mine indulged in a fried mac-and-cheese burger from Zombie Burger in Des Moines. The thing was a spectacle with it’s layering of mac and cheese and “buns” made as large mac-and-cheese bites, similar to the ones made popular by Sonic and other fast food chains. Was it comical? Absolutely. Did it make everyone cringe a little? Yes. There’s something appealing to us Americans about indulgence and extremes. I get that. But we also know better.
Epilogue: Dear friend did not finish that burger. He took the rest for lunch the next day, his girlfriend squealing uncomfortably at the thought of it being reheated.
My purpose in telling you this story is to lead you to another option. You know I’ve been experimenting with egg roll wrappers lately, and so with some cheesy cauliflower left over from my Healthier Mac-and-Cheese You Can Microwave, I set out to make an appetizer comparable to the cheesy, carby bites so many crave, sans the grease.
How’d they turn out? In my humble, disapproving-of-all-things-fried opinion, REALLY GOOD! Perfect crunch. Perfect amount of cheesiness, and anything but hard to make.
2 egg roll wrappers
1 single-serving container of Green Giant Cheesy Cauliflower
Preheat your oven to 375 degrees. Lightly grease a mini-muffin tin, or a regular cookie sheet if you don’t have a mini-muffin one. Set aside.
Using a pizza cutter, slice the egg roll wrappers in half to get two triangles for each square sheet.
Gently press the middle of each triangular wrapper into the tin or lay flat. In the center, spoon in warmed cheesy cauliflower mix. Be conservative in how much you spoon in. A little dollop goes a long way.
The next part is tricky. Fold the edges of the wrapper over and tuck them under the bottoms to form the ball. You’ll have to finagle them a little to get them just right, but keep calm and fold gently. When you’ve achieved folding that makes them look like small balls or popovers, pop them in the oven for about 7-9 minutes, or until the outer edges are brown and crispy.
Serve warm in a favorite dipping sauce or with a sprinkle of pepper as I did. Enjoy!