Cauliflower English Muffins

Cauliflower English Muffins

13 Reviews
From: EatingWell.com, February 2018

These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread. Try topping them with sweet jam, or use them to create a yummy breakfast sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 5 cups cauliflower florets (about 1 pound)
  • 1 cup shredded sharp Cheddar cheese
  • 1 large egg, lightly beaten
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. 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 ¼ 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."
  3. Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.

Nutrition information

  • Serving size: 2 muffins
  • Per serving: 165 calories; 11 g fat(6 g sat); 3 g fiber; 8 g carbohydrates; 11 g protein; 90 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 418 IU vitamin A; 64 mg vitamin C; 237 mg calcium; 1 mg iron; 315 mg sodium; 439 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Calcium (24% dv), Folate (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 high-fat protein, ½ medium-fat protein

Reviews 13

February 12, 2019
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By: Michelle Quatrale
I simplified the recipe by using cauliflower rice (already cut up small) that I found in the vegetable area at Publix. It wasn’t too watery after I microwaved it. I followed the rest of the recipe but did not use a cookie cutter to make them round. I just scooped it onto the parchment paper and shaped them manually. They kept their shape. I think they are more like hash browns than English muffins but tastes great!
January 15, 2019
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By: joyceann silva
I made this and loved it you could easily things like scallions if you wanted
December 31, 2018
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By: Emjay
These were delicious! Made the recipe exactly as stated. The only problem...I should have made double the recipe as these were devoured by the family! Great idea and very tasty!
November 16, 2018
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By: Gertie
These are fantastic! Will definitely make them again.
October 28, 2018
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By: Felicia
I have not made this yet,, I will soon. Thank you for posting. Sounds delicious and easy to make
August 01, 2018
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By: mr M
Just made them They are excellent . Even enjoyed by the teenager in the house
July 26, 2018
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By: debbie falborn
These are excellent. I used egg substitute and cashew cheese to enjoy them vegan.
April 07, 2018
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By: Barbie
These are excellent! Following phase one on South beach diet, I thought they were such a great idea! I ran right into the kitchen to make them even though I only had frozen cauliflower. I probably had much more squeezing to do had I used fresh. Squeezing was the only labor intensive procedure as the rest went quickly and smoothly. I used an egg ring and had to cook them 15 minutes longer to get them crisp; again, probably because of using frozen cauliflower. I will be making these over and over again!
April 07, 2018
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By: adbarnes
These are great, but they would be more reasonably named cauliflower fritters. While delicious, they aren't really English Muffins, so don't be surprised if your kids are disappointed because it isn't what they were expecting.
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