Cheddar Stuffed Cauliflower Bites
Prep time: 
Cook time: 
Total time: 
Serves: 3
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - 1 HEa and 3 syns per servin
Original/SP - 1 HEa and 3 syns per servin
Green - 1 HEa and 3 syns per serving
WW Smart Points -10
  • 1 medium head of cauliflower, uncooked
  • 1 tsp of salt
  • ¼ tsp of onion powder
  • ¼ tsp of garlic powder
  • 3 eggs
  • 90g/3oz of cheddar cheese (3xHEa's) - chopped into 12 equal sized cubes
  • 50g of cornflakes - 9 syns
  • 1 tsp of paprika
  • 1 tsp of Italian herbs
  • pinch of salt and black pepper
  • spray oil
for the sauce
  • 1 cup/240ml of passata
  • 1 cup/240ml of chicken or vegetable stock
  • 1 tbs of tomato paste
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • few leaves of fresh basil, chopped
  • salt and black pepper
  • spray oil
  1. Break the cauliflower into florets.
  2. Add a ¼ of the cauliflower at a time to a blender or food processor and blitz until it almost resembles mashed potatoes.
  3. Dump each batch in a large bowl and repeat, until all florets are blended.
  4. Place all the cauliflower in a clean tea towel and squeeze out all the moisture from the cauliflower.
  5. Add to a bowl with the salt, onion powder and garlic powder and mix to combine.
  6. Crack in the eggs one by one, mixing as you do, until all ingredients are combined.
  7. Add the cornflakes to a mini blender with the paprika, Italian herbs, pinch of salt and pepper.
  8. Blitz till fine (if you don't have a mini blender, just place in a ziplock bag and crush till very fine with a rolling pin)
  9. Preheat oven to 200c/400f (gas mark 6)
  10. Place the cornflake mixture in a shallow dish.
  11. Now grab a handful of the cauliflower mixture and flatten it on your hand like a pancake (it will be slightly wet, but this is fine, it firms up when cooked)
  12. Add a cube of the cheese and using both hands form the cauliflower around the cheese into a ball.
  13. Roll in the cornflake mixture and repeat (you should get 12 balls/bites)
  14. Place the on a baking tray lined with parchment paper and spray over the top with spray oil.
  15. Bake in the oven for approx 30 mins until golden and firm.
  16. While the bites cook, you can make the quick sauce.
  17. Spray a frying pan over a medium high heat with spray oil
  18. Add the onion and garlic and fry till softened.
  19. Add the passata, tomato paste, stock and basil, bring to a boil and reduce heat and simmer for 20 mins.
  20. Add to a blender and blend till smooth.
  21. Add back to the pan and continue to heat for about 2 mins and season as needed with salt and black pepper.
  22. Serve the cauliflower bites with the sauce.
  23. These bites are delicious hot or cold.
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Nutrition Information
Serving size: 1 Calories: 334.2 Fat: 18.6g Saturated fat: 10.1g Carbohydrates: 23.6g Sugar: 2.1g Sodium: 1,252.4 mg Fibre: 5.6g Protein: 21.3g Cholesterol: 228.3mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at