Cauliflower Fritters/English Muffins

  • Currently 4/5
5 cups (about 1 lb) cauliflower florets
1 large egg (lightly beaten)
1 cup shredded sharp Cheddar cheese
1/8 tsp salt
1. Preheat oven to 425 degrees.
2. Line a large baking sheet with parchment paper.
3. Place cauliflower in a food processer and process until finely grated.  Transfer to a microwave-safe bowl, cover loosely, and microwave on high for 3 minutes.  Let cool slightly and transfer to a clean kitchen towel.  Wring out excess moisture.
4. Return riced cauliflower to the bowl and stir in the remaining ingredients, mixing until thoroughly combined.
5. Place a 3" round biscuit cutter on the prepared baking sheet and fill the cutter with about 1/4 cup of the batter, patting down slightly in the mold.
6. Repeat with the remaining batter, leaving about 1" between each muffin on the baking sheet, until you have 8 muffins.
7. Bake until browned and crispy around the edges, about 25 minutes.
8. Good served with jam or made into a breakfast sandwich (egg, cheese slice, bacon).
Makes 8 muffins.

Low-Carb | Gluten Free | Grain Free

Martha Johnson

Member since Aug 2007

More recipes like this one...