There’s a certain kind of magic that happens when you transform humble cauliflower into something delightfully delicious, and these Low Carb Cheesy Cauliflower Muffins are a testament to that. Rooted in the hearty traditions of the Midwest, this recipe marries the simplicity of cauliflower with the nostalgia of good old-fashioned comfort food. It’s a dish that speaks to those chilly afternoons in the heartland, where a warm oven and the promise of a savory treat can brighten even the grayest of days. Perfect for those who cherish the memories of Grandma’s kitchen but also want to keep things light and modern.
These muffins pair beautifully with a crisp green salad, perhaps featuring some arugula and fresh tomatoes. They also make a delightful companion to a simple roast chicken, allowing the savory cheese to enhance the subtle flavors of the poultry. For brunch, consider serving them alongside a platter of fresh fruit and a pot of herbal tea, creating a wholesome and fulfilling feast.
Low Carb Cheesy Cauliflower MuffinsServings: 12 muffins
Ingredients1 medium head of cauliflower
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup almond flour
Optional: chopped fresh chives or parsley for garnish
DirectionsPreheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
Cut the cauliflower into florets and steam them until tender, about 10 minutes. Allow them to cool slightly.
Once cooled, place the cauliflower on a clean kitchen towel and squeeze out as much excess moisture as possible.
Place the cauliflower in a food processor and pulse until it resembles rice.
In a large mixing bowl, combine the riced cauliflower, cheddar cheese, Parmesan cheese, eggs, garlic powder, onion powder, salt, pepper, and almond flour. Mix well until all ingredients are thoroughly combined.
Spoon the mixture evenly into the prepared muffin tin, filling each cup all the way to the top.
Bake for 20-25 minutes, or until the tops are golden brown and the muffins are firm to the touch.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Optionally, garnish with chopped fresh chives or parsley before serving.
Variations & TipsFor a spicier kick, consider adding a pinch of red pepper flakes or diced jalapeños to the mixture. If you’re a fan of herbs, a teaspoon of dried Italian seasoning can impart a delightful depth of flavor. You can also experiment with different cheeses; a mixture of Gruyère and mozzarella would bring a savory richness. For added texture, toss in a handful of chopped nuts like walnuts or pecans just before baking.
