Cauliflower muffins

Cauliflower muffins:

• 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower ( use fresh cauliflower not the frozen ! )

• 2 large eggs

• 1 cup shredded vegan cheese  cheese or your favorite cheese ( I use “so delicious” or organic mozzarella)

• 1/4 cup  almond flour

• 1/2 tsp baking powder

• 1/2 tsp cumin ( optional)

• 1/4 tsp onion powder (optional)

• 1/4 tsp garlic powder (optional)

• Pink salt & black pepper to taste

Directions:

• Preheat oven to 375°F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.
  

• In a medium mixing bowl : Combine cauliflower rice ( raw )  eggs,  cheese, almond flour, baking powder,  cumin, onion powder, garlic powder & salt, pepper . Mix with a large spoon or spatula until smooth.

• Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners.
  

• Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped dill or your favorite green herbs before serving.

Notes:

If I can’t find raw cauliflower rice, I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.