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:

Quickview
160k Calories
10g Protein
10g Total Fat
6g Carbs
8% Health Score
Limit These
Calories
160k
8%

Fat
10g
17%

  Saturated Fat
6g
40%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
76mg
25%

Sodium
299mg
13%

Get Enough Of These
Protein
10g
22%

Vitamin C
54mg
66%

Calcium
235mg
24%

Phosphorus
219mg
22%

Folate
75µg
19%

Vitamin K
18µg
18%

Vitamin B2
0.23mg
14%

Vitamin B6
0.25mg
13%

Selenium
8µg
12%

Potassium
384mg
11%

Vitamin B5
1mg
11%

Manganese
0.18mg
9%

Fiber
2g
9%

Zinc
1mg
9%

Vitamin A
350IU
7%

Magnesium
26mg
7%

Vitamin B12
0.35µg
6%

Iron
0.89mg
5%

Vitamin B1
0.07mg
5%

Copper
0.06mg
3%

Vitamin B3
0.61mg
3%

Vitamin D
0.42µg
3%

Vitamin E
0.3mg
2%

covered percent of daily need
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