Cheesy Cauliflower & Bacon Muffins
With the Banting revolution running rampant across the globe, the popularity of cauliflower is at an all time high. It’s like the dorky kid in high school who got a hot girl makeover and made it into the Plastics (Mean Girls movie ref in case you’re not clued up your 2000 teen comedies). I’m partial to a good cauliflower recipe myself, even though its pungent whiff lingers about the kitchen incessantly. If you’ve ever warmed a cauliflower dish up at the office, you’ll know what I’m talking about…
There is one exception though – cauliflower pizza bases. Yes I get it, I’m gluten-free too and I can’t eat a normal pizza base without all digestive hell breaking loose. And yes, it’s healthier and lower in calories. But have you actually tasted it?? It’s like Regina George eating Swedish nutrition bars – it makes the protagonist go from hero to zero in one bite. I don’t hate them per se, I just strongly object to them being used in the same sentence as pizza.
Simply put, cauliflower is not pizza. Stop trying to make it (fetch) happen.
Instead, I looked for a cauliflower recipe that doesn’t steal another food’s thunder; a recipe where it can shine brightly on its own despite a wistful yearning for cheese sauce.
This is a quick and easy muffin recipe I made yesterday when I wanted to bake but ran out of honey (just try finding a sweet recipe with no sweetener….I scrolled Instagram for HOURS).
Cheesy Cauliflower & Bacon Muffins
Ingredients:
- 3 cups chopped cauliflower florets
- ¼ cup gluten free flour (can use nut flour substitute)
- 1 tsp baking powder
- 2 eggs
- ¼ Greek yoghurt
- 4 slices bacon, cooked and chopped
- ½ cup chopped onion
- 4 tbsp nutritional yeast flakes (can use ½ cup cheese)
- 1 tsp crushed garlic
- Salt and pepper to taste
Instructions:
1. Place cauliflower, flour and baking powder in food processor and pulse lightly til broken up finely, but not so much that it’s blended into flour
2. Add eggs and yoghurt and pulse til properly combined
3. Pour mixture into bowl and add remaining ingredients
4. Spoon into muffin pan (use a mini pan or fill large cups halfway) and bake for 25 minutes on 200 degrees until golden.