Jalapeno Cheddar Cauliflower cornbread

4 cup riced cauliflower
1 1/4 cup Corn Meal
6 tbsp Butter, unsalted
1/4 cup Granulated Sugar
3 tsp Baking Powder
6 large Egg, separated
1 medium (2-1/2" dia) Onions, chopped
3 clove Garlic, minced
2 cup, shredded Cheddar Cheese
5 pepper Jalapeno Peppers, seeds removed, all but one diced, 1 cut into small slices

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Sauté the onions and garlic and set aside Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible. Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, Cheddar, the diced jalapeno, onions and garlic 1 teaspoon salt and a few grinds of black pepper and stir until well combined. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites. Pour a scant 1/2 cup batter into each muffin cup. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature. Serving Size: Makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user STARGIRLDR.