Cheesy Cauliflower Biscuits Recipe that is low carb and gluten free. Now, I’m not saying these are real biscuits but they taste pretty good.
They don’t have a light airy fluffy texture but rather more of vegetable muffins or big cauliflower tots. They did resemble biscuits in a sense though and we all loved them. It was a nice change in our so beaten up menu. I wouldn’t make them often or wouldn’t call them super healthy because they contain a fair amount of cheese and eggs.
Servings Per Recipe: 12
Amount Per Serving = 1 biscuit
Total Fat: 2.5 g
Sat Fat: 1g
Cholesterol: 36.0 mg
Sodium: 152.3 mg
Total Carbs: 3.2 g
Dietary Fiber: 1.2 g
Protein: 3.2 g
1.5 lbs cauliflower, separated into florets
1 large garlic clove
2 eggs or 1/3 cup egg whites
1 tbsp cornstarch
1/2 cup + 3 tbsp any firm cheese, shredded & tightly packed
1/2 tsp salt
1/8 tsp black pepper, ground
2-3 tbsp green onion sprigs, finely chopped
1 In a food processor, add cauliflower in batches and process until fine crumbs. Smaller than in my photos. In the last batch, add garlic. Preheat oven to 400 degrees F.
2 Preheat non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower and cook for 5 – 7 minutes or until a bit golden, stirring frequently and watching closely not to burn.
3 In the meanwhile, whisk the eggs in a medium bowl. Add cornstarch and whisk until dissolved. Add pre-cooked cauliflower along with cheese (except 3 tbsp), salt, pepper and green onions; mix well.
4 Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp cheese. Bake for 25 minutes. Remove from the oven, let cool a bit and serve hot or cold (I like).