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Cauliflower English Muffins
  1. Preheat oven to 425°F. 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. Let cool slightly
  4. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture
  5. 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 ¼ 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. Serve with your favorite toppings or use to make a breakfast sandwich
Recipe Notes

Serving size is 2 muffins. Per serving: 165 calories; 11 g fat; 3 g fiber; 8 g carbohydrates



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