Goo-ey, cheesy and a little bit spicy cauliflower cheese bombs!
These cauli-cheese bombs have a crispy outside and soft, stringy cheesy inside.. aka HEAVEN. I can pop these things like candy. My original cauli cheese bomb recipe did so well, I thought I’d make a new version! They’re not too spicy.. just the perfect kick. I just added some chopped jalapeno and used monterey jack cheese instead of cheddar. I also changed the seasonings up a bit. I might just like this version better than my original.
Below is both the oven baked and air fried recipe!Print
2.5 cups steamed riced/finely chopped cauliflower
1 jalapeno, seeds removed, chopped into small pieces
1.5 cups monterey jack cheese, or monterey jack/cobly blend
1/4 cup plain bread crumbs, gluten-free if wanted
1/4 tsp paprika
pinch of cayenne, optional
1/4 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Spray with non stick cooking spray.
In a large mixing bowl combine cauliflower, whisked egg, and cheddar cheese. Add in bread crumbs, garlic powder, onion powder, dried parsley, salt and pepper and mix and make sure everything is well combined.
Using your hands (it will get a little messy) take a small amount of mixture and press it together with your hands so it sticks together and shape mixture into small cylinders (they should be the shape of a tator tot and about 2 inches long) and place on the prepared baking sheet.
Bake for about 30 minutes, carefully flipping them half way through (I use tongs).. the bake time depends on how big you make them so keep a close eye so they don’t burn! If you make them bigger they might need a little more than 30 minutes.
Enjoy with some dipping sauce!
AIR FRYER METHOD-
-Spray air fryer basket with non-stick cooking spray (I used olive oil spray)
-Place un-cooked shaped cauli bombs in the basket in a single layer (you may have to do them in batches) – spray them with non-stick spray
-Cook at 400 degrees for 7-8 minutes flip then cook for another 2-3 minutes or until they’re golden brown on the outside. cook time depends on how big you make them so keep an eye, they should be cripsy on the outside and soft/gooey on the inside.