Cauliflower English Muffins
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Cauliflower English Muffins might be a recipe you should try. One serving contains 158 calories, 11g of protein, and 11g of fat. For 95 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Eating Well requires cauliflower florets, egg, salt, and sharp cheddar cheese. From preparation to the plate, this recipe takes approximately 50 minutes. Plenty of people made this recipe, and 3971 would say it hit the spot. Overall, this recipe earns a good spoonacular score of 76%. Similar recipes include English Muffins, english muffins, and English Muffins.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
5 cups cauliflower florets (about 1 pound)
1 large egg, lightly beaten
⅛ teaspoon salt
1 cup shredded sharp Cheddar cheese
Equipment:
baking paper
baking sheet
oven
food processor
microwave
bowl
kitchen towels
Cooking instruction summary:
Preheat oven to 425F. Line a large baking sheet with parchment paper. Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins." Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.
Step by step:
1. Preheat oven to 425F. Line a large baking sheet with parchment paper.
2. Place cauliflower in a food processor. Process until finely grated.
3. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes.
4. Let cool slightly.
5. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined.
6. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins."
7. Bake until browned and crispy around the edges, about 25 minutes.
8. Serve with your favorite toppings or use to make a breakfast sandwich.
Nutrition Information:
covered percent of daily need
