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Mock Potato Dumplings from Diem

1/2 head cauliflower (1 cup mashed)
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 tsp. parsley
1 tsp. nutmeg
4 T soy flour
1 T salt
4 T butter

Boil cauliflower until soft, for about 25 minutes. (I like to boil mine in chicken broth, makes it more flavourful)  Drain water and mash with fork or potato masher.

Add eggs, Parmesan cheese, parsley, nutmeg and soy flour.  Shape into walnut-size balls.
Bring large pot of water to rolling boil.  Add salt.  Drop cauliflower dumplings into water.  When they rise, remove with slotted spoon.

Heat butter in skillet.  Fry dumplings until brown on all sides.  Drain on paper towel.
Total grams:  18.1  grams per serving:  1.5