Cauliflower English Muffin Recipe

IDEAL PROTEIN PHASE 3 | SERVINGS: 4 | TOTAL TIME: 45 MIN

Cauliflower, sharp cheddar and one egg are all it takes. These low-carb, gluten-free muffins hold together well enough for a breakfast sandwich, which makes them a nice change from eggs on their own. Because they use cheese, they’re for Phase 2 and 3 of Ideal Protein.

Ingredients:

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

Instructions:

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

Enjoy!