¼cupgrated cheese of choice(I used cheddar) * Optional, can omit for dairy free.
1 ½tablespoonbuttermelted or coconut oil, melted.
½teaspoonbaking soda + 1 teaspoon apple cider vinegar mixed in a separate pinch bowl .will be very fizzy
1tablespoonred pepper sauceI used Frank’s Red pepper Sauce (you can use more or less red pepper sauce depending on your spicy meter, one tbsp. made a mild to medium spice level.) * optional.
½teaspoonground mustard powder.
¼teaspoonsmoked paprikaor paprika.
1teaspoonto 2 minced jalapeños or mild chilies *optionalonly for spicy lovers.
Organic mustard(check ingredients for gluten) * optional.
Favorite hot sauceI used Frank’s Red Pepper Sauce (make sure gluten free and low carb).
Preheat oven to 400 F, and line a baking sheet with parchment paper or oil a baking sheet.
Put cauliflower florets into the food processor and process until rice texture forms, or can rice or grate it.
In large mixing bowl combine: cauliflower rice, coconut flour, eggs, optional cheese, butter or coconut oil, melted, red pepper sauce, ground mustard, paprika, sea salt, chili powder, optional minced jalapenos or chilies, and baking soda-vinegar mixture. Stir until thoroughly combined.
Place a small spoonful of cauliflower batter on the baking sheet, then smash flat with spoon. Repeat 12 times* as shown in photo above. Could skip this part for a faster prep, but there will be a small open spot at bottom of dog. I did a few each way and it worked out great.
Take mini sausages and press one dog into each battered section on the baking sheet *as shown in photo above.*
Place another spoonful of batter on top of each dog. Use fingers and hands to squish batter around and cover sausages,* as shown in photo above.*
Then I used the back of spoon to smooth a little, but they don’t have to be pretty. Once sausages are covered and shaped, they can go into the preheated oven.
Bake for 23 minutes, or until top are somewhat firm, and browning.
Remove, cool, and serve with favorite dipping sauce, mustard, or hot sauce.