Vegetarian + Gluten Free Cauliflower Muffins

These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great as an appetizer, snack, side dish or a quick meal.


Ingredients:


  • 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower
  • 2 large eggs
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp dry Italian seasoning herb blend
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Instructions:



  1. Preheat oven to 375°F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.
  2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.
  3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.
  4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.


NOTES:

I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.

Source: kirbiecravings.com

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