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.
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.
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!
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.
- 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)
- 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.
- 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.
- 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.
- 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).
Servings Per Recipe: 12
Amount Per Serving = 1 “biscuit”:
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