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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Gluten-Free Mini Cauliflower Muffins

on October 26, 2015

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

By roasting the cauliflower you get extra depth of flavor. Finished with a Chive Cream Cheese Topping, sets these cauliflower muffins over the top. The star ingredient, the cauliflower.

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I cut up a cauliflower and removed all the florets. Spread them out on a sheet pan along with one Fresno chili. I seasoned the cauliflower with Kosher salt, black pepper, cumin, and chili powder. I add olive oil and tossed all the florets with the seasonings to make sure it was all good and coated. I roasted all this for 20-25 minutes until the cauliflower was caramelized and tender. If the Fresno chili is done before the cauliflower, then just remove it and set it aside.

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Once the cauliflower was done roasting, place the florets (you may have to do this in batches) into a food processor, fitted with a metal blade. You may have to do this in batches. Add the seeded and chopped roasted Fresno chili and chopped garlic cloves. Pulse until smooth, no big pieces. The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

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The next step is to take a large mixing bowl, add in room temperature eggs, full fat (you could substitute non-fat) Greek yogurt, fresh store-bought basil pesto (refrigerated section of the grocery store), Kosher salt, and black pepper. Once combined, then I add in the freshly shredded Colby Jack cheese (you could substitute cheddar). Finally, add the cauliflower mixture and combine.

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In a separate bowl that nice and dry, add in two room temperature egg whites, I whisk them until frothy, then add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites have reached the stiff peak stage like you see above.

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Next,  you want to add the beaten egg whites slowly to the cauliflower mixture. Using a spatula fold in the egg whites until just combined. Do not overmix. Coat the mini muffin tin pans really well with non-stick cooking spray. Fill the cups to the top with the cauliflower mixture.

Bake at 400 degrees F. for 20-25 minutes until golden brown. Remove from the pan and let cool on a cooling rack. Best served warm or at room temperature.

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Once they’ve cooled on the rack, I transfer them to plates for their topping. I just took 8 ounces of room temperature cream cheese and mixed that with 3 tablespoons of freshly minced chives. Placed the filling in a plastic bag, snipped off the end and pipped the cream cheese mixture on the top of each cauliflower muffin.

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Yields: 24 mini muffins
Equipment: food processor, Stand Mixer, 2- mini muffin tin pans
Prep Time: 15 minutes
Cooking Time: 50 minutes (includes roasting time of cauliflower)

Ingredients:
1 cauliflower head cleaned, leaves removed, cut into florets, and roasted
1 roasted and seeded Fresno chili
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of minced garlic
1/3 cup of full-fat Greek Yogurt ( substitute low fat)
1/4 cup of fresh basil pesto
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites-room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Cream Cheese Topping, optional
1- 8-ounce bar of room temperature cream cheese
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 400 degrees F.
Cut up a cauliflower and removed all the florets. Spread them out on a sheet pan. Season the cauliflower with Kosher salt, black pepper, cumin, and chili powder. Add olive oil and toss all the florets with the seasonings to make sure it was all good and coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20-25 minutes until the cauliflower is caramelized and tender. If the Fresno chili is done before the cauliflower, then just remove it and set it aside.

Once the cauliflower was done roasting, place the florets into a food processor, fitted with a metal blade. You may have to do this in batches. Add the seeded and chopped roasted Fresno chili and chopped garlic cloves. Pulse until smooth, no big pieces. The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

The next step is to take a large mixing bowl, add in room temperature eggs, full-fat Greek yogurt, fresh store-bought basil pesto, Kosher salt, and black pepper, and combine. Add in the freshly shredded Colby Jack cheese. Finally, add the cauliflower mixture, mix to combine.

Next, in a large bowl mix the room temperature eggs, pesto, Greek yogurt, Kosher salt, and black pepper. Add the shredded cheese, and mix.

Remove the cauliflower and Fresno chili out of the oven. Place the roasted cauliflower, minced garlic, and seeded chili into the food processor. This may need to be done in batches. Once all the cauliflower mixture has been processed, add it to the bowl with the other ingredients. Mix to combine.

In a Stand Mixer, fitted with the whisk attachment, add in two room temperature egg whites. Note: Make sure the bowl is dry. Whisk on low speed until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites have reached the stiff peak stage like you see above.

Next, you want to add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Coat the mini muffin tin pans really well with non-stick cooking spray. Fill the cups to the top with the cauliflower mixture.

Bake at 400 degrees F. for 20-25 minutes, or until golden brown. Remove from the muffins from the pan and set on cooling racks. Best served warm or at room temperature. Once the Mini Cauliflower Muffins are at room temperature, that’s the best time to add the topping.

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