Low-Calorie Cauliflower English Muffins Recipe

Indulge in a guilt-free breakfast with these savory and gluten-free cauliflower English muffins. Using cauliflower instead of flour, these muffins are bound together with a hint of cheese and egg, making them a delicious grain-free alternative. Top them with sweet jam or assemble a tasty breakfast sandwich for a wholesome start to your day.

Ingredients:

• 5 cups cauliflower florets (about 1 pound)
• 1 cup shredded sharp Cheddar cheese
• 1 large egg, lightly beaten
• ⅛ teaspoon salt

Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. Place cauliflower in a food processor and process until finely grated.
3. Transfer the cauliflower to a microwave-safe bowl, cover loosely, and microwave on High for 3 minutes. Let it cool slightly.
4. Transfer the cauliflower to a clean kitchen towel, wring out excess moisture, and return it to the bowl.
5. Stir in Cheddar, egg, and salt until thoroughly combined.
6. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about 1/4 cup of the batter, patting down slightly in the mold.
7. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins."
8. Bake until browned and crispy around the edges, about 25 minutes.
9. Serve with your favorite toppings or use them to make a delightful breakfast sandwich.

Low-Calorie Note: These cauliflower English muffins are a waistline-friendly choice, offering a satisfying breakfast option with fewer calories. Enjoy a delicious and nutritious start to your day without compromising on flavor.