- 2 bags frozen cauliflower (or one large head cauliflower, cut into pieces)
- 1 tablespoon minced garlic
- 1/3 cup plain Greek yogurt
- 1/2 cup cheddar cheese, shredded
- 2 eggs
- 2 egg whites
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Steam cauliflower in microwave or on stove until it is really soft. Add cauliflower to food processor or high powered blender (like a vita mix) until completely blended and has no chunks. Add all other ingredients except cheese and 2 egg whites (add the 2 whole eggs). Pour mixture into a bowl and mix in cheese. In a separate bowl, beat the 2 egg whites until fluffy. Gently fold the egg whites into the mixture. This is a critical step as that is what makes them fluffy.
Drop onto a cookie sheet in tablespoon sized portions and bake until slightly brown on top and bottom. These can also be baked in mini muffin tins as “cauliflower muffins.”
This recipe makes approximately 24 biscuits. Each biscuit has about 27 calories, 1 gram of fat, 17 mg cholesterol, 1.9 carbs, .4 grams fiber, 1 gram sugar, and 1.8 grams protein.