Cauliflower English Muffin Recipe

These low-carb, gluten-free, English muffins use riced cauliflower in place of flour, to make a yummy grain-free breakfast bread.

IDEAL PROTEIN PHASE 3 | SERVINGS: 4 | TOTAL TIME: 50 MIN

These savoury, low-carb, gluten-free, English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free, Ideal Protein approved breakfast bread. Try using them to create a yummy breakfast sandwich!

Ingredients:

5 cups cauliflower florets (about 1 pound)

1 cup shredded sharp Cheddar cheese

1 large egg, lightly beaten

⅛ teaspoon salt

Instructions:

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place cauliflower in a food processor. Process until finely grated.

Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly.

Transfer the cauliflower to a clean kitchen towel and wring out excess moisture.

Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined.

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. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 “muffins.”

Bake until browned and crispy around the edges, about 25 minutes.

Serve with your favourite toppings or use to make a breakfast sandwich.

Enjoy!

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