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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. Cauliflower rice, cauliflower biscuits…I just want to clarify something – I’m fully aware that these are not real biscuits. And so isn’t Cauliflower Crust Pizza really a pizza and Cauliflower Breadsticks aren’t actual breadsticks. 2015 is an era of everything mock and limited – cashew and cauliflower sauce instead of a dairy sauce, “gluten free” frozen peas and muffins made with 3 ingredients. Some substitutes I can take and some…Honestly, I find some things weird…Like, zucchini noodles with sun dried tomatoes cashew sauce, goat cheese, pistachios and pomegranates…Seriously?! How about some protein powder in the sauce “for an extra protein boost”?! I can’t even look at it, even if it is paleo, gluten free, sugar free, low carb, high protein and skinny. Not to mention eye hurting Pinterest collages a length of a ruler with 3 identical pictures and titles for dummies. 

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

So, I’m not going to pretend these Cauliflower Biscuits have a light airy fluffy texture and taste like a real thing. The day I do that, I will shut down this blog because that is so fake and I can’t stand fake which is so 2015…Both in blogging and life. Here, I said it. I know I’m not the only one thinking that but might be the only one saying it out loud…I hope I didn’t hurt anyone’s feelings. I used to hear that often but now I don’t. Life is normal again. It is important to be true to yourself, I think…

These Cauliflower Biscuits are more like 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. All organic in my case but still… I think animal products of any kind should be enjoyed in moderation. And that is what these biscuits are for. They are significantly less in calories that traditional flour ones. A bonus.

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 (no idea why) which was invisible after processing. And no, I didn’t cut brown spots, who cares?! It wasn’t mold but even then Alex would say “natural antibiotic”. No, I can’t stand mold, we don’t eat it. But we eat all parts of chicken and I butcher whole chicken and am still puzzled by a guy named Roland leaving a comment on Chicken with Artichokes Recipe about me endorsing using chicken in inferior ways. I had to Google “inferior” word because I’m an ESL. Just to double check, however I learnt this word at university back in 2004. That is a clarification for Lady A who questioned the presence of my elementary school education when I wrote “learnt” instead of “learned”. Well, see actual proper way is “learnt” before Americans showed up. So, still puzzled about chicken…Does skin, bones, drumsticks, wings and any other parts besides “tendies” are considered inferior ways to eat chicken? If so, that is why we got a problem with our food system, North America. I do not get some comments, I swear. Do some people jump on iFOODreal before their coffee?! By the way, I speak 3 languages fluently and 2 kinda forgotten a bit. Do you know any more than one, Lady A with fake email? I LOVE blogging!

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

If I did one thing differently, I would shred cauliflower finer this time so the texture of biscuits is more smooth and fluffy. But still they were really good! You can use any cheese or all egg whites.

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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34 Comments

    • Olena

      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!:)

      Reply
  1. michelle

    Hi Olena,These biscuits look really good,but I have a question, Can frozen cauliflower be used instead of fresh?

    Reply
  2. Yeni

    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!

    Reply
    • Olena

      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…

      Reply
  3. Anne P

    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!

    Reply
    • Olena

      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.

      Reply
  4. Kayla

    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!

    Reply
    • Olena

      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…

      Reply
  5. RN

    Hi,Olena, would the mixture still work, if the onion & cheese was left out, so that the biscuits could be used for sweet things?

    Reply
    • Olena

      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.:)

      Reply
  6. Sharice

    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!!

    Reply
    • Olena

      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.

      Reply
  7. Sharice

    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 🙂

    Reply
  8. Jovana

    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

    Reply
    • Olena

      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.:)

      Reply
  9. Cynthia

    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….

    Reply
    • Olena

      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.

      Reply
  10. Kathleen

    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

    Reply
    • Olena

      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.:)

      Reply
  11. Lari

    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.

    Reply
    • Olena

      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.

      Reply
    • Olena

      Chewy outside or inside too? Did they hold together? If too chewy overall might be too long of a cooking time. Ovens vary.

      Reply
      • Thanuja

        Chewy inside, my daughter likes it crispy. She didn’t touch them 🙁

        Reply
          • Olena

            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?

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