CHEESY CAULIFLOWER BUNS
1 cup leftover cooked cauliflower (or other vegetable)
1 cup warm water
2 cups All-Purpose Flour
1 Tbsp. Active Dry Yeast
1 ½ Tbsps. Sugar
1 ½ tsps. Salt
Additional Flour as needed
- Chop the leftover cauliflower or vegetable in a food processor or on your cutting board using a chef’s knife.
- Add 1 cup warm water to the chopped Vegetable and mix well.
- If using a food processor, switch the chopping blade with the dough blade.
- Add 2 cups All-Purpose Flour and 1 Tbsp. Active Dry Yeast along with the 1 ½ Tbsps. Sugar to the Vegetable Mixture and pulse to combine all the ingredients.
- Add the Salt and Egg (if mixing by hand, beat the egg first)
- If using a food processor, use the pulse button to thoroughly combine the ingredients.
- If mixing by hand, use a wooden spoon until it gets to hard to mix. Then finish by hand.
- Add additional flour as needed to make a soft dough.
- Place in a medium-sized bowl that has been greased and floured. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in bulk.
- Once the Dough had doubled in size (approximately 1 hour depending on the warmth of the room) the buns can be shaped in the following way:
a. Roll out the Dough and cut circles with a large round cutter.
b. Knead the scraps together and divide them into segments which can be rolled into balls and then flattened.
- Place the shaped buns on greased baking sheets which have been sprinkled with cornmeal and cover with waxed paper or a clean dish towel. Once the buns rise to double their size, place them in a cold oven and turn the heat on to 375 degrees. Placing the buns in a cold oven gives them a little more raising time and gives a lighter product.
- Bake for approximately 20 minutes or until the buns are a medium-brown color and browned on the bottom.
- Cool on a wire rack before serving.
Note: The smaller buns would be ideal for children or for those with small appetites. The larger ones for those with more robust appetites.
- Photos along with directions can be found in the following post. (Culinary Makeover #21)