Gluten-Free Mini Cauliflower Muffins
These Gluten-Free Mini Cauliflower Muffins are so flavorful.
Equipment
- 1 food processor 10-cup
- 2 mini muffin tins 12-cup
- 2 rimmed baking sheet pans
- 1 rubbe4r spatula
- 1 stand mixer Fitted with the paddle attachment or substitute an electric hand-held mixer
- 1 piping bag Fitted with a round tip
- 1 mixing bowl Large
Ingredients
Ingredients for the Gluten-free Mini Cauliflower Muffins:
- 8 cups cauliflower 1 head (about 2 pounds)
- 1 Fresno chili Roasted, seeded, and roughly chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/4 cup olive oil
- 3 cloves garlic Roughly chopped
- 1/3 cup Greek yogurt Full-fat (substitute low-fat)
- 1/4 cup fresh store-bought basil pesto (found in the refrigerated section)
- 1/2 cup shredded Colby Jack cheese
- 2 large eggs Room temperature
- 2 large egg whites Room temperature
- 1/8 tsp cream of tartar
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Cream Cheese with Chives Topping: (optional)
- 8 ounces cream cheese Softened
- 3 tbsps fresh chives Finely minced
Instructions
- Preheat oven to 450°F.Cut up a head of cauliflower into bite-sized florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, kosher salt, freshly-ground black pepper, cumin, and chili powder. Make sure all the florets are well coated. Add one whole Fresno chili to roast alongside the cauliflower. Roast for 20-25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.Reduce the oven temperature to 400°F.Do not overfill the food processor.In a food processor fitted with a metal blade, add half the roasted cauliflower and half 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, and garlic, and process. Add to the rest of the cauliflower mixture.The color and flavors are awesome, thanks to the Fresno chili and spices.In a large mixing bowl, add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, and mix to combine. Add the shredded Colby Jack cheese and stir again to combine. Finally, add the cauliflower mixture and combine.In a small bowl, add two room-temperature egg whites. Whisk the whites until frothy. Add 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 well with non-stick cooking spray. Fill the muffin tins to the top with the cauliflower mixture.Bake for 20-25 minutes or until golden brown. Remove the muffins from the pan and set them on cooling racks. Allow the muffins to come to room temperature for about 20 minutes.In a stand mixer fitted with the paddle attachment, add softened cream cheese and chives. Mix until combined. Transfer to a piping bag and set aside.Once the muffins have cooled, arrange them on serving plates before piping on the cream cheese with chives.There you have it, my Gluten-Free Mini Cauliflower Muffins.
Notes
1) Make sure the bowl for mixing the egg whites is completely dry.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
