CAULIFLOWER BISCUITS
Prep Time: 20 min
Cook Time: 20 min
These are great for breakfast or dinner! The best part, they can be made regular or vegan!!!
INGREDIENTS
3/4 cup cauliflower rice
1 cup Protein or gluten free flour
3/4 cup fat-free plain Greek yogurt or silk non dairy
1/2 cup shredded reduced-fat cheddar cheese or Daiya shreds
1 tbsp. whipped butter, room temperature or vegan butter
2 tsp. baking powder
1 tsp. dried parsley
1 tsp. garlic powder
½ tsp onion powder
1/4 tsp. salt
½ tsp cayenne pepper
¼ tsp paprika
DIRECTIONS
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft.
Place in a small mesh strainer and let cool for about 10 minutes.
Using a clean dish towel press out as much liquid as possible.
Return cauliflower crumbs to a bowl. Add remaining ingredients, and mix.
Evenly form into 6 biscuits (about 1/3 cup each), and place on the baking sheet, evenly spaced.
Bake until tops are golden brown and cooked through, about 10 minutes.
Dig in!
MACROS
Serving: 1 biscuit
Calories 133cal
Carbohydrates 16g
Protein 9g
Fat: 9g
Sodium: 875mg
Fiber: 7g
Sugar: 5g