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Gluten-Free Mini Cauliflower Muffins

Gluten-Free Mini Cauliflower Muffins

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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-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the liberally spiced roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Olive Oil

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Store-Bought Shredded Cheese

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Chives

Chives (2)

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: 1 (10-cup) food processor, 2 (12-cup) mini muffin pans, 2 rimmed baking sheet pans, rubber spatula, stand mixer fitted with a paddle attachment or a hand-held electric mixer, piping bag

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of Greek Yogurt full-fat (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
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 freshly ground black pepper

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

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce the oven temperature to 400-degrees F.

Note: Do not overfill the food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color and flavor are awesome from the Fresno chili and spices.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

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

Bake for 20 to 25 minutes, or until golden brown. Remove the muffins from the pan and set onto cooling racks. Allow the muffins to come to room temperature for about 20 minutes.

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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Roasted Garlic Cauliflower Mash

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Roasted Garlic Cauliflower Mash (2)

My Roasted Garlic Cauliflower Mash is a great substitute for mash potatoes. By roasting the cauliflower and the garlic intensifies the depth of flavor in this dish. I’ve also added spices that are both earthy and smokey in flavor. I’m going out on a limb here by saying this dish is life-changing!

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Heavy Cream

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Chives (2)

Chives (2)

Roasted Garlic Cauliflower Mash (2)

Prep Time: 10 minutes
Cook Time For Garlic: 35 to 40 minutes
Cook Time For Cauliflower: 25 to 30 minutes
Total Time: 1 hour 10 minutes
Equipment: 1 (10 cup) food processor, 2 rimmed baking sheet pans, chef’s knife, 1 (1-quart) saucepot

Ingredients For Roasted Cauliflower Mash:
1 to 2 heads of cauliflower (2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 whole head of garlic, roasted
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
2 tablespoons of Parmigiano-Reggiano cheese, freshly grated
1 teaspoon smoked paprika, extra for garnish
2 teaspoons Kosher salt
1 teaspoon of freshly ground black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of butter, unsalted and melted
Fresh chives for garnish

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of fresh ground black pepper. Drizzle each half with 1 to 2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done if the center clove is completely soft when pierced with a paring knife.

Note: For a deeper golden brown and more caramelized garlic flavor extend the roasting time.

While garlic is roasting start prepping the cauliflower.

Directions For Roasted Cauliflower:
Adjust oven temperature to 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Spread them out onto two baking sheet pans in one even layer. Sprinkle on half (1/2) of the ground cumin, the remaining Kosher salt, and fresh ground black pepper, and the remaining with olive oil. Toss the cauliflower florets all around with your hands to make sure all they’re all really well coated.

Remove the garlic from the oven. Allow to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

Place the cauliflower in the center position of the oven, roast for 25 to 30 minutes, or until golden and tender. Double-check by taking a fork and pricking the florets to see if they”re nice and tender. If they need a few more minutes, leave them in but keep your eye on them.

In a food processor fitted with the metal blade add the roasted cauliflower florets. Squeeze the softened roasted garlic into the processor. Add the remaining ground cumin, ground coriander, smoked paprika, grated Parmigiano-Reggiano cheese,  melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste, if needed season with Kosher salt and fresh ground black pepper.

To serve, spoon the Roasted Garlic Cauliflower Mash into a porcelain serving bowl. Garnish with a sprinkling of smoked paprika and finely chopped fresh chives.

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