Cheesy Cauliflower Biscuits - Adapted from Delighted Momma-
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 191.2
- Total Fat: 14.5 g
- Cholesterol: 75.1 mg
- Sodium: 189.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 3.4 g
- Protein: 10.6 g
View full nutritional breakdown of Cheesy Cauliflower Biscuits - Adapted from Delighted Momma- calories by ingredient
Introduction
Low carb biscuit/muffin option starring cauliflower. Only 3.8 net carbs per serving and there's added protein. Low carb biscuit/muffin option starring cauliflower. Only 3.8 net carbs per serving and there's added protein.Number of Servings: 6
Ingredients
-
one head of cauliflower
2 eggs
1/2 cup of almond meal
1/2 cup sharp cheddar cheese
1/2 tsp of garlic powder
dash of salt
Tips
this dish can be varied.. bacon bits would be yummy, maybe some chives, or jalapeno, rosemary or other herbs, whatever you like in your biscuits. I like mine with butter.
Directions
Preheat your oven to 400 degrees
Wash and dry the head of cauliflower. Cut it up into small pieces. Using the shredder blade on your food processor, shred it up.
**side note** a juicer is awesome for this recipe. If you have one simply juice the cauliflower and save the pulp and use it. You don't have to remove the water, but I've found that the drier the cauliflower, the more biscuit-like the texture
Place the shredded cauliflower into a pan and fry it up with a little olive or coconut oil for about 7 minutes. You just want it to get a little softer.
Mix all the ingredients together in a bowl until you have a wet pasty like consistency.
Grease a 6 cup muffin pan and fill each muffin holder with the mixture almost to the top.
Place in the over and bake for 30-35 minutes or until the top in nice and crispy looking. The more caramelized looking on the outside the better!
Serving Size: Makes 6 -8
Number of Servings: 6
Recipe submitted by SparkPeople user MSUNDASTOOD.
Wash and dry the head of cauliflower. Cut it up into small pieces. Using the shredder blade on your food processor, shred it up.
**side note** a juicer is awesome for this recipe. If you have one simply juice the cauliflower and save the pulp and use it. You don't have to remove the water, but I've found that the drier the cauliflower, the more biscuit-like the texture
Place the shredded cauliflower into a pan and fry it up with a little olive or coconut oil for about 7 minutes. You just want it to get a little softer.
Mix all the ingredients together in a bowl until you have a wet pasty like consistency.
Grease a 6 cup muffin pan and fill each muffin holder with the mixture almost to the top.
Place in the over and bake for 30-35 minutes or until the top in nice and crispy looking. The more caramelized looking on the outside the better!
Serving Size: Makes 6 -8
Number of Servings: 6
Recipe submitted by SparkPeople user MSUNDASTOOD.