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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 "buscuits" 1x
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)
Instructions
- 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).
Store: Keep refrigerated in a glass airtight container for up to 5 days or freeze for up to 3 months.
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