And now cauliflower biscuits. Cauliflower biscuits not suitable for strawberry shortcake, but perfect finger food w. giant salad.
Delighted Momma recipe. Yum. Momma never steer Bigfoot wrong.
Bigfoot world cauliflower approx. size of young human head = standard. Perhaps Bigfoot idea standard = real-world mutant & giant. One half cauliflower head enough make 12 biscuits, not 6. (Delighted Momma recipe yield 6.) Bigfoot proportions all off. Despite this, great. Actually not that great because eat seven before dinner.
Oven 400F. Butter up a standard 12-cup muffin pan. Shred enough cauliflower to make 6 cups. For me, this was one half of the aforementioned human head-sized cauliflower. In a hot and large skillet, cook the shreds/micro bits in about 1T olive oil. Cook, stirring occasionally, until the cauliflower has softened and some water has been released and has evaporated—about ten minutes. Allow this to cool in the skillet or transfer to a mixing bowl if washing extra dishes is not a hindrance to your lifestyle. Mix in 2 eggs, 1/2 cup almond meal, 1/4 cup nutritional yeast, 1/2 cup grated cheese (I had asiago & would stick to a similar hard kind), and 1 tsp. salt. Heap this mixture into the prepared muffin pan. Bake for 30 minutes or until nicely browned. Check the Momma’s picture. I liked these burning hot, warm, at room temperature, and straight-out-of-fridge cold. Carbs estimate: 2g CHO/biscuit.
Keeping track. Cooking blogs never wrong:
Delighted Momma (T1D & mostly gluten free)
Ben and Birdy (regular people cooking plus games/novels)
Comfy Belly (specific carbohydrate diet)
Elena’s Pantry (gf/paleo)
But wait, there’s more:
Just landed in my inbox: Kitchn’s list of cauliflower things.