These cheesy cauliflower muffins are savory, low carb, gluten-free and delicious. Also, unlike other cauliflower recipes, you don’t need to dry out the cauliflower.
These photos came out a little more dark and moody than I intended. It was a rainy day today so I had barely any light to work with. I am dreading the first weekend of November when Daylight Savings Time ends and it’ll be dark by 5 PM. I need my daylight!
These muffins are so easy to make. First, you need to finely chop cauliflower florets in a food processor.
The cauliflower is combined with eggs, cheddar cheese, and seasonings.
Once the cauliflower “batter” is combined it’s as simple as scooping it into a cupcake pan lined with paper liners. I like to sprinkle more cheddar cheese over the top before baking them.
These cheesy cauliflower muffins make a good snack, appetizer, side dish, meal, etc. After all the weekend indulgences, these were a guilt-free way to start my week and keep me away from the large bag of Halloween candy calling my name.
Cauliflower Muffins
Ingredients
- 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower
- 2 large eggs
- 1 cup shredded cheddar cheese divided
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp dry Italian seasoning herb blend
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
- 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.
- Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. 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. Sprinkle 1/2 cup of shredded cheese over muffins.
- Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This is the best resipy ever!!! I’ve made these multiple times. I always add some bacon in it as well??. Thank you so much for this resipyÂ
I’m glad you enjoyed it!
Has anyone tried these with parmesan cheese instead of cheddar for a lectin-free option? Â
Very GOOD!!!!! Â My daughter and friends fight over them!!!!!!
This time I used frozen pop corned cauliflower for easy-ness. Â Already mixed ingredients before thinking about the frozen-ness. Â Â Threw in microwave for couple minutes and they were fine but not the typical awesome-ness. Â Â
Always thaw out and wring out moisture. Â ?????
Try this with broccoli also!!!! Â Must get as much moisture out for it to work great though!!!
thanks for sharing! So glad your daughter and friends like them!
Hi Kirbie,
Just a question about the recipe. Why do you write 1/2 cup + 1/2 cup shredded cheddar cheese? Is it one cup or is this a typo? A quite unusual way of writing a recipe :))
Thank you.
Summsummsumm
The recipe uses cheese in two different steps, which is why it is divided in the ingredients. 1/2 cup goes into the batter. Then another 1/2 cup is used for garnish.
Hello! I was wondering if almond meal would be the same as using almond flour?? Thank you! Looking forward to making these, ASAP!
almond meal is not as finely ground as almond flour so it will be a grittier texture.
These are delicious and so easy!! I brought a couple to work with me and let 2 of my colleagues taste them and we all agreed that this was the best cauliflower recipe so far!! Love Love Love how easy it all came together.
I’m so glad you enjoyed this recipe!
I f you do not have a food processor can you use the frozen Cauliflower Rice?
My experience is that frozen cauliflower rice retains a lot more water and makes it harder to work with. Many grocery stores now sell fresh cauliflower rice so that is another option
Tried this with coconut flour using 3 tbsp flour. Had to double the eggs and still seemed a bit dry although the cheesey bit on top saved it. Next time will try 1-2 tbsp and double the eggs.
coconut flour is very absorbent so 3 tbsp definitely sounds like too much and would cause the batter to be dry. I would guess around 1 1/2 tbsp would be ideal
Hi Kirbie! Any idea how long these last? I’d like to try it for my meal prep.
These store well both in fridge and freezer.
The link in recipie references large muffin liners, but the pictures of the finished product seem to be mini-muffins. Has anyone tried using both sizes of muffin tins? I’m guessing that the mini-size might need less cooking time.
the finished product used full size muffin tin. Keep in mind they don’t fill the entire tin so they will be smaller than a full muffin.
Has anyone tried these using a mini-muffin tin? I’m thinking of making these as an appetizer. I imagine the cooking time might be a bit less than a full size muffin.
Delicious! Â I added fresh chives and omitted the onion powder. Â We loved them, but they stuck to the muffin papers. Â I will use Pam in my muffin pan next time.
Did you use parchment muffin liners? Regular muffin paper will stick but parchment ones should not stick.
Thank you for this recipe! Had to use almond meal instead of almond flour as I couldn’t find the latter and I actually just grated the cauliflower instead of using a food processor (I was making your cauliflower “crab” cakes at the same time). They still turned out great and were delicious! I quite liked having a bit of texture. I even got my sister onto them and she enjoyed them as much as I did!
So happy you tried and enjoyed these!
I love these on-the-go muffins! I recommend adding a bit of dijon mustard before the cheese topping for an extra kick. Do not use paper liners. I used both paper and silicone liners and the muffin sticks too much on paper. Fun to make and tasty!
I’m glad you like them!