The Cauliflower is My Boyfriend + tiny blogroll


Shred the thing up in a Cuisinart & then sizzle it in a big skillet for enough minutes to get a lot of the liquid to evaporate or your biscuits will be soggy.

Cauliflower rice, cauliflower pizza crust, cauliflower tots, cauliflower cake, cauliflower steaks, cauliflower mashed potatoes, roasted cauliflower, cauliflower radiant (inner) beauty soup.

And now cauliflower biscuits. Cauliflower biscuits not suitable for strawberry shortcake, but perfect finger food w.  giant salad.

That's life: tiny pieces everywhere.

That’s life: tiny pieces everywhere.

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.

And then there were nine.

And then there were nine.

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.





  1. Robin Jingjit · June 9, 2014

    I want to make the pizza crust! We made stir fry with riced cauliflower instead of rice. It was good, but not as good as a pizza.


    • Katy · June 9, 2014

      YUM stir fry.


  2. Kim · June 9, 2014

    That looks all sorts of YUM.


    • Katy · June 9, 2014

      I like these too much.


  3. StephenS · June 9, 2014

    Only 2g per biscuit? Even this cauliflower hater will be trying this recipe.


    • Katy · June 9, 2014

      I didn’t do this very scientifically, but 1/2 c cauliflower (1/2 c being about the volume of the muffin) has 2.5g CHO, and some of the cauliflower here is displaced by egg/cheese, so…that’s how I swagged it. I hope that seems reasonable.


  4. Carlyn · June 9, 2014

    I’m so excited to try these! I absolutely LOVE cauliflower. Pizza crust is on my list, too.


  5. scully · June 9, 2014

    I made my first cauliflower pizza the other day but the recipe I used said to steam the riced cauli. It made it way too moist and turned into pizza on top of cauli-mash. It still tasted good but it was a spoon kinda “pizza”. I’m going to make it again without steaming it.
    I also make it vegan so no cheese or egg but a chia egg substitute which I’m sure doesn’t make it any better.
    cauliflower is delicious in all forms!


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