Cauliflower Biscuits

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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. | ifoodreal.com

I am on a cauliflower kick this week – Thai cauliflower rice and cauliflower biscuits.

I just want to clarify something – I’m fully aware that these are not real biscuits. And so isn’t cauliflower pizza crust recipe really a pizza and cauliflower breadsticks aren’t actual breadsticks.

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.

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How to Make 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. | ifoodreal.com

I bought this cauliflower at the farmer’s market. It had a purple undertone to it, which was invisible after processing. Separate into florets.

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. | ifoodreal.com

In a food processor, add cauliflower in batches and process until fine crumbs. Smaller than in my photos, it will produce softer and fluffier cauliflower biscuits. In the last batch, add garlic.

Saute cauliflower for 5 – 7 minutes or until a bit golden.

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. | ifoodreal.com

Combine all ingredients in a bowl and mix.

Divide mixture evenly among openings of a muffin tin and top with remaining 3 tbsp cheese. Bake for 25 minutes. Let cool. That’s it.

Recipe

Cauliflower “Biscuits”

Cauliflower “Biscuits”

Ingredients

  • 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 (I used Pepper Jack)
  • 1/2 tsp salt
  • 1/8 tsp black pepper, ground
  • 2-3 tbsp green onion sprigs, finely chopped
  • Cooking spray (I use Misto)

Directions

  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.
  4. Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp cheese. Bake for 25 minutes. Remove from the oven, let cool a bit and serve hot or cold (I like).
  5. Storage Instructions: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months.
http://ifoodreal.com/cauliflower-biscuits/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 “biscuit”:
Calories: 45.4
Total Fat: 2.5 g
Cholesterol: 36.0 mg
Sodium: 152.3 mg
Total Carbs: 3.2 g
Dietary Fiber: 1.2 g
Protein: 3.2 g
WW Points+: 1

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35 comments on “Cauliflower Biscuits

    1. I am never on Pinterest looking at food anymore, just house decor ideas which is costing me a fortune lol. I think bloggers are trying to stand out this way but I truly believe all it takes is to be yourself and a lot of hard work. I used Rumiano Pepper Jack. I love that cheese!!! Enjoy!:)

  1. Hi Olena…I’ve never commented on your site before, but have been a follower for quite some time. It saddens me greatly to read your post about how some people are leaving you hurtful and negative comments. We are all interested in the health and happiness of our loved ones, and have free will to pursue that as we see fit. Your blog is honest and clear with those intentions, which is why I continue to visit. Like other blogs, there are times when I agree and other times when I choose to follow a different path. However, this does not give me any right to voice damaging comments, especially when you are already giving so much of yourself in contributing to a personal blog such as this one. Please know that most of your “visitors” are grateful for all of your postings, stories, and recipes. It’s our choice to visit your blog, and you have every right to your opinions. Thanks and keep up the great work!

    1. Hi Yeni. Thank you for your comment. I understand we all have different views and it is OK to express them but not in an offensive or condescending way. Condescending like “I’m smarter than you and you are stupid” boils my blood. Because I’m far away from being stupid, I just know it.:) I know my readers are good people and negative commenters are just by-passers. I wish them well on other blogs.:) In general, world has more kind and good people than grumpy and vicious ones, I hope…

  2. Your spunk and great attitude are half the reason I love his blog! The other half is the great food. Good for you for sticking up for yourself and staying true to who you are. Keep up the good work. I think you rand your blog are perfect just the way they are. Honest and clean. Thank you!

    1. Thank you! At the end of the day it is about having fun and being kind to each other along with sharing knowledge. Both in life and blogging. Blog is a big part of my life though. As big as my family.

  3. You’re so honest, I love it! I wish there were more people like you. Everybody is so worried about being politically correct now, it’s just gone too far! I love reading your blog, you have such great ideas. Keep up the great work and don’t worry about the haters, the rest of us appreciate you!

    1. Thank you! I find myself extremely bored with politically correct conversations. I also find myself avoiding talking to many people for this reason. I know exactly what I will hear many times. Sigh. I know. I wish people got more relaxed…

    1. Hi there. Without onion for sure but without cheese not sure. You could replace cheese with extra egg or cottage cheese I think. Not sure how cauliflower would be in a sweet stuff. I once tried to make cauliflower sweet pudding and it was not good at all.:)

  4. Just made these last night and they’re very delicious! Mine didn’t stay together real well and they kind of crumbled apart, but the taste was awesome so I didn’t mind eating them with a spoon 🙂 I think next time I’ll add an extra egg and that should do the trick. I added a little extra salt but other than that I made the recipe exactly as written, including pulsing the cauliflower very finely. Yummy!!

    1. Hm, did you let them cool completely? Also did you pack the cheese into the cup while measuring? Sounds like more cheese would help.:) Glad you enjoyed them.

  5. When I got some out of the fridge this morning they held together pretty well. Maybe you’re right, they just needed to cool down more 🙂 I apparently was just too excited to try them last night 🙂

  6. Hello 🙂

    I am so happy you’ve finally spoken out. I made a “cauliflower vegan alfredo sauce that tasted exactly like the real thing” and it tasted nothing like the real thing 🙂

    I’m Serbian Orthodox, so we have to fast (eat vegan) for half of the year. I made it for my husband and he LOVED it but we joked about how it tasted nothing like alfredo sauce.

    Why devalue something that is original and unique and doesn’t NEED to taste like alfredo sauce? :S

    If you want to go vegan, you need to adjust. Flavours, textures, everything WILL be different!

    Can’t wait to try the recipe!

    <3

    1. Hi Jovana. I keep an open mind and think vegan food is delicious. Not all of it but a lot. You can make it work and tasty but it won’t be the same as original no matter what you do. And that is fine. And it is OK to call cashew sour cream “a sour cream”. No problem, I get it. But please don’t write it tastes just like an original. It is not possible. That is where Pinterest drives me bananas.:)

  7. Hi Olena,
    Can you make a recommendation for those of us who do not tolerate dairy? I am allergic to casein. Thank You for sharing your work! Can’t wait to try these….

    1. Sigh. The only substitute would be a vegan cheese but I don’t want to recommend it because it is full of chemicals. Unfortunately you need cheese in these to help them stay together. I wish I should help more.

  8. Hi Olena! I just discovered your site and can’t wait to try this awesome recipe. I beg to differ that these are fake but instead substitutes or HEALTHY CHOICES for us in this UNHEALTHY world we live in now days! I am sooooooooo very grateful to you and appreciate you for sharing such tips and recipes for me to try and have access too and if some others don’t care to do so that’s their prerogative but only shows their stupidity if they are making ignorant remarks to you etc so hold your head high dear one and be proud of all the people who you share with and help!!
    We started eating like this and today got our blood panel results and cholesterol way down and good…sugars down and best ever etc etc so take that you silly Rude folks!
    Blessed to have found you! Kathy

    1. Hi Kathleen. Wow, good for you! That is so great to hear!
      Well, unfortunately I have to agree with you. I try not to be judgemental and rude but stupidity of people amazes me! People who know they should eat better (come on, everyone knows that) but ignore it and choose not to because just…lazy to be honest. It drives me nuts how ignorant people are and make funny remarks about healthy eating and keep eating crap. It drives me nuts that they make a burden on our healthcare system for which we have to pay. Pure ignorance, I agree! Eating healthy and being healthy is a privilege that people should wear proudly in today’s world. And we do! I do! Let me know if you make any recipe.:)

  9. I am part way through reading your column, haven’t even gotten to the cauliflower recipe, and I am just…well, angry and saddened that someone would criticize a recipe that works (the so-called inferior chicken). I’m sorry.

    Not sure if anyone else has answered it, but the brown spots are simply oxidation, the way a cut apple will brown if left uncovered. Not mold. And I’m with you – I can’t eat mold either. Not even the expensive brie kind, lol.

    1. Hi Lari. Oh, that is what those are. Sadly, many people eat only certain part of chicken. We eat everything. We even ate chicken livers fried with lots of onions last week. Different but we grew up on it. My kids of course wouldn’t touch it. They would eat any other part of chicken though but liver of any kind is to extreme for them.

          1. Mine were crispy on the edges and top and soft and moist inside. Did you follow exact measurements and ingredients? Chewy inside biscuits could be only of too much cheese or too long baking time. Seems like they dried out inside. Something is off. Any substitutes you did?

  10. One my husbands favourite – Fried chicken gizzards with onion and garlic and then simmer with whipping cream. Sometimes I add mushrooms.

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