1 head cauliflower, leaves removed and cut into florets
1/2 head broccoli, cut into florets
1/2 cup cheddar cheese, grated
1/2 cup Greek yogurt
2 eggs
2 egg whites
3 tablespoons water
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
freshly ground pepper, to taste
Instructions
Preheat oven to 400º F lightly grease 1-2
(mini) muffin tin(s) with butter or non-stick
spray.
Working in batches, place cauliflower and
broccoli florets in food processor and pulse
until is resembles grains of rice.
Place grated vegetables in a large,
microwaveable dish, along with 3 tablespoons
water, cover with a damp paper towel and
microwave for 5 minutes, or until cauliflower
is tender.
Carefully remove steamed cauliflower and transfer
to a clean kitchen towel. Wrap up the cauliflower
and wring out all excess moisture into the sink.
Repeat until all liquid has been drained.
Transfer cauliflower and broccoli to a large
bowl and mix in cheddar cheese, Greek yogurt
and eggs, then season with salt, onion and
garlic powder, and pepper.
In a separate bowl, beat egg whites until stiff
peaks form, then gradually fold egg whites into
cauliflower mixture. Don’t over mix.
Spoon batter into muffin tins, then place muffin
tins in oven and bake for 25-30 minutes, or until
tops are golden brown.
Originally Submitted
1/15/2016
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