Cheesy Garlic Cauliflower Muffins
The perfect low-carb alternative to garlic cheese bread! These “muffins” are full of all the good stuff: fresh garlic, parmesan and old cheddar cheeses. All of the garlic cheese bread flavours without the heavy carbs.
- 4 cups riced cauliflower* see note
- 3 eggs
- 2-3 cloves garlic minced
- 1 1/2 cups parmesan cheese grated
- 2 cups old cheddar cheese grated
- 1/4 tsp salt and pepper
- 2 tbsp coconut flour or sub almond flour
Preheat oven to 350 degrees
In a large mixing bowl, combine all the ingredients, and mix until well combined.
Line a muffin pan with paper liners (or skip the liners, but make sure you grease the muffin tins extra good). Spoon the mixture into the cups, and press down, filling each cup about 3/4 full.
Bake for 22-25 minutes, until the outside edges are lightly browned and crispy. Let them rest in the tins for 5-10 minutes. You can either serve them hot right away or let them cool on a rack.
When you’re ready to serve, reheat in the oven for 5-10 minutes.
You can buy riced cauliflower in the produce/frozen sections of the grocery store.
To make your own, place washed and dried cauliflower florets into a food processor. Pulse until the cauliflower is crumbly.