Cheesy Cauliflower Biscuits
Makes: 24 small Biscuits. Serving size: 2 Biscuits
In a
quest to create a healthier biscuit for my pre-dinner snack, I found a
perfectly portioned bite that is entirely gluten-free and less than 25 calories
per biscuit. They might be small, but these little cheesy cauliflower biscuits
bring a burst of garlicky-cheddar flavor every time you pop them in your mouth.
You can serve them as your “bread basket” before dinner or on a platter for a
fun appetizer.
- 1 cauliflower head, leaves removed
- 3 garlic cloves, minced
- 1/3 cup nonfat Greek yogurt
- 1/2 cup cheddar cheese, shredded
- 2 eggs
- 2 egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Step 1: Make
Mashed Cauliflower Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or
until very tender, then transfer to a food processor. Add minced garlic and
pulse several times until smooth and creamy.
Step 2:
Mix Transfer
mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar
cheese, Nonfat Greek yogurt, salt and pepper and mix together.
In a separate
bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the
cauliflower mixture.
Step 3:
Bake Coat a mini
muffin pan with cooking spray of your choice. Then fill the cups to the top
with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.
Remove from
the pan, and set on a cooling rack.
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