Pork Scratching and Cauliflower Nuggets

Method

1. Preheat the oven to 180ºC
2. Prepare an oven tray with either a silicon mat or use a non stick baking tray (they are sticky buggers, so you will need ensure that precaution is taken)
3. Either chop or using a blender, crumb the pork scratching
4. Chunky chop the cauliflower then blitz in a food processor to make “rice”
5. Measure 3 cups of cauliflower into a glass bowl, cover and microwave on high for 3-4min – leave to cool (best to turn it regularly to allow the steam to escape)
6. Roughly chop up the onion, then using the food processor, pulse it until well chopped, scrape down the sides of the bowl.
7. Add the cooled cauliflower, egg, cheese, pork crumbs and salt and pepper.
8. Pulse in 2 second intervals – ensuring not to over process it – once or twice is all that is needed.
9. Using a Tbsp measuring spoon, scoop out and roll into oval shaped balls and line them up on the baking tray.
10. With the back of a fork add a few ridges for texture.
11. Bake for 30min
12. If they are not a deep golden colour, then turn on the grill and give them an extra few minutes.
13. Remove from the oven and leave to cool – very important otherwise they will break
14. Once they have cooled slightly, use a dinner knife or palette knife (nothing sharp), gently lift them off the mat.