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Cauliflower “Biscuits”

5 from 2 reviews

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.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 "buscuits" 1x
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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
  • 23 tbsp green onion sprigs, finely chopped
  • Cooking spray (I use Misto)

Instructions

  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).

Store: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months.

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