Breakfast
Cauliflower English Muffins
Cauliflower florets transform into tender rounds that bake up golden and crisp at the edges, their savory sharpness deepened by melted cheddar and a touch of salt.
- Total
- 58 min
- Prep
- 30 min
- Cook
- 28 min
- Serves
- 8
Nutrition per Serving
- Calories
- 165
- Protein
- 11g
- Carbs
- 8g
- Fat
- 11g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 315mg
Ingredients
- 5 cup cauliflower florets (about 1 pound)
- 1 cup shredded sharp Cheddar cheese
- 1 large egg, lightly beaten
- 1/8 tsp salt
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about 1/4 cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins."
- Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.