EASY CHEESY CAULIFLOWER BISCUITS
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 …