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 little treats are so flavorful. They may not be what you think of as real muffins. I think of them as little mini souffles. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more. Roasting the cauliflower gives an extra depth of flavor. Finished with a chive cream cheese topping, sets these cauliflower muffins over the top. First, the start ingredient, the cauliflower.

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The oven is set at 400 degrees F. 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 until the rest is finished roasting.

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Once the cauliflower was done roasting, I placed the florets ( you may have to do this in batches) into a food processor along with a seeded Fresno chili and minced garlic. I pulsed this a few times until it all was processed with 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). I then mix the mashed cauliflower mixture through until combined.

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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, add the beaten egg whites to the cauliflower mixture slowly by folding the whites in with a spatula. Coast 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, 2 mini muffin tin pans
Prep Time: 15 minutes
Cooking Time: 50 minutes ( includes roasting time of cauliflower)
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. Prep the cauliflower, season , and roast it off. Next, in a bowl mix the room temperature eggs, pesto, Greek yogurt, Kosher salt, and black pepper. Next, mix in the shredded cheese. In a separate bowl have the room temperature egg whites ready. Pull the cauliflower and Fresno chili out of the oven. Next, place the roasted cauliflower, minced garlic, and seeded chili into the food processor. This may happen in batches. Once all the cauliflower mixture has been processed, add it to the bowl with the other ingredients. Mix to combine. Now beat the egg whites adding in the cream of tartar at the frothy stage. Beat until stiff peaks. Fold in the egg whites slowly with the other bowl of ingredients. Place in well-greased muffin tins filling them to top. Bake at 400 degrees F. for 20-25 minutes until golden brown. Remove from the muffins from the pan and set on cooling racks. Best served warm or at room temperature. Once the muffins are at room temperature, that’s the best time to add the topping.


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