Thursday, August 22, 2013

Paleo Cauliflower Muffins

This one is inspired by the cauliflower "bread" sticks I've previously shared. I wanted to try to revisit them without the dairy I relied on the first time around.

To get a cheesy flavor I used nutritional yeast. Just as an experiment I also included some Daiya dairy-free shredded cheese in half of the muffins, to compare the "cheese" factor. I liked both versions, but the kids definitely preferred the ones with the Daiya. You could also include some raw cheese (if you eat it), or go with just the nutritional yeast for a truly paleo recipe.
Paleo Cauliflower Muffins

1 head of riced cauliflower
1-2 tbs. olive or coconut oil
salt, pepper & garlic powder
1/4 cup nutritional yeast
1/4 cup non-dairy or raw shredded cheese (optional)
1/2 cup almond meal, tapioca starch or arrowroot powder
2 eggs, lightly beaten

Preheat oven to 400. After ricing cauliflower, heat oil in a large skillet over medium heat. Add cauliflower and cook until it's just starting to turn golden (about 7-10 minutes).

Add cauliflower to a large bowl. Add a generous amount of seasoning, nutritional yeast, cheese (if using), almond meal or starch and eggs. Stir until well-blended.

Evenly distribute mixture into greased muffin cups. Bake for 35 minutes at 400 or until firm.

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