"Cauliflower and Beef Balls Bits-n-Bites are Out of Sight for Tonight..."

Oven-Baked Cauliflower Mini-Bite Florettes.

-Cut the head of florettes into bite size pieces (1 1/4") with 1 and 1/2 heads of vegetable.

-Prepare the pre-marinade of minced onion, ginger, with salt and black pepper to taste with 3/8 c. liquid honey in a saute pan with 1 patty of butter. Make a semi-roux with white flour, butter and H2O to complete the sauce.

-Brush liberally onto the mini-florettes and lay on a wax papered pan under the oven at 380 deg C until firmly done.

-Arrange in a wax papered serving tray the baked ginger-black pepper florettes sticking side-up with coloured cellophaned toothpicks (decorative).

Tomato Clam Cocktail Mini-Beef Balls.

-Melt a patty of butter and pour into a mixing bowl.

-Puree some carrots and celery and add some lemon zest and juice and white sugar, black pepper and salt to taste, onion powder and tomato paste and oyster sauce (for umami) in equal amounts.

-Take 2 lbs. of lean ground beef and mix in a bowl with the seasoned 'veggie' sauce well.

-From the bowl of the pre-mixed ground beef 'molo', fashion the meatballs in 1/3 - 1/2 size lay out in wax papered pan under the oven and bake at 380 deg C until done. (You can carry this out by checking at a glance and sticking a toothpick to see how well done.)

-(Optional) Add a bare cucumber bit (1 1/4") to each skewered toothpick on top.

-(Optional) Add also a semi-soft bacon square folded into itself as another skewered bit further atop for a burst of flavour.

-Arrange in a wax papered serving tray the baked tomato-clam meatballs side-up with coloured cellophaned toothpicks (decorative).

-Or you can intersperse and combine veggie and meat bit or bites in the same tray for presentation.