Mouthwatering Scottish Paleo Haggis Cauliflower Bites with Whisky-Infused Sauce

Allergens

Contains eggs, nuts (almond flour)

Ingredients

• 1 medium cauliflower, cut into florets 2 cups haggis (preferably shepherd's pie
• style) 2 eggs, beaten 1 cup almond flour 1/4 cup ground flaxseed Salt and pepper, to taste Coconut oil, for frying For the Whisky
• Infused Sauce: + 1/2 cup whisky + 1 cup chicken or vegetable broth + 1/4 cup coconut cream + 1 tablespoon arrowroot flour + Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine the cauliflower florets, haggis, eggs, almond flour, ground flaxseed, salt, and pepper. Mix well to combine.
3. Form the mixture into small, round bites and place them onto the prepared baking sheet.
4. Bake for 20 minutes, or until golden brown and crispy on the outside.
5. While the bites are baking, prepare the whisky infused sauce by combining the whisky, broth, coconut cream, arrowroot flour, salt, and pepper in a small saucepan over medium heat. Stir constantly until the sauce thickens.
6. Once the bites are done, allow them to cool slightly before transferring them to a serving platter. Drizzle with the whisky infused sauce and serve immediately.

Chef’s Insight

Haggis is a traditional Scottish dish made with minced sheep's innards, suet, oatmeal, and spices. For this recipe, we use a shepherd's pie-style haggis for a more approachable taste and texture.

Notes

Feel free to add more spices to the haggis mixture for extra flavor, or use a different type of whisky for a unique twist on this classic dish.