- 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
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.
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.
I use these parchment cupcake liners.*
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).