These savory, gluten-free English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread.
Ingredients:
- 5 cups cauliflower florets (about 1 pound)
- 1 cup shredded sharp Cheddar cheese
- 1 large egg, lightly beaten
- ? teaspoon salt
Directions:
Preheat oven to 425?F. 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.
I made these to serve with sloppy joes, absolutely perfect.
What is the nutrition for this? how many net carbs?
Only change I made was using a jumbo double yolk egg. Totals for entire batch are calories 665, protein 51, fat 20 and carbs 20. So divide that by number you get out of the batch.
Was looking for alternative to flour… and I am on a avocado toast kick. Turned out better than English muffins. Thank you.