Have you ever had a cauliflower egg muffin before? This is kind of like a muffin but only a little cuter in my opinion 🙂 I was messing around in the kitchen today trying to come up with some new recipes for my upcoming challenge group and I got a wild idea to make this beauty. Cauliflower is all the rage right now in the low carb world but it can be very tricky to cook with. I am not sure if any of you have ever tried to make cauliflower pizza crust before but it can be UBER frustrating because of the amount of water in cauliflower. The great news is these little delights were much easier than the pizza and actually very easy to make.
I used a mini spring form pan. I think they are the cutest things ever and I love using them whenever I can.
Here is how I made this yummy breakfast dish.
I preheated the oven to 375.
I sprayed my mini spring form pan with trader joe’s coconut spray.
I took 1 cup of organic cauliflower and put it in my Blendtec ( Best machine ever)
I added 1 egg, 3 tablespoons of almond milk, salt, pepper, a pinch of baking soda and some garlic and pulsed it till the cauliflower was all broken up and the batter was smooth.
Lastly I poured the batter into the pan and let it cook for about 20 minutes. I like mine extra firm so you can vary the cooking time depending on how you like the texture.
I topped it with some roasted baby tomatoes. ( tomatoes are much healthier for you when you roast them so throw some on top of your dish the last 10 minutes of baking time) You can add some cheese if you want to as well but I don’t think it needs it 🙂
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