I’ve been trying to find new recipes to keep it interesting. So I started looking up new ways to cook cauliflower and keep everything keto friendly. As usual google was my friend, and I found this cauliflower English muffin. Which looked and sounded so delicious. Since we are always eating cauliflower in my house I thought why not try spice it up a little.
Like I said we eat cauliflower almost every other day. If its not rice, mashed, put into soup (riced) ,or tortillas. So when I found this new way of making it I was excited. It’s pretty much the same thing as the tortillas minus the flour and onions, and adding cheddar. Which is always a plus for me. The only down fall to the prepping was the fact that we don’t have the best blender nor do we have a fancy food processor. So I Just did it the old fashion way. Chopped and blended it in small portions which works, but I suggest buying a food processor. Which is on my Christmas list this year, or maybe wedding registry *cough cough*
Anyway, here’s the recipe for this delicious keto friendly cauliflower English muffin. It took me about 15 minutes to cut and blend the cauliflower, but I believe they said the prep time was 5 if you have a food processor. Keep in mind I always make more then what they say, since I also cook for my mom, dad, fiance (when he comes over), and sister (when shes home visiting) and most of these recipes are for 1 or 2 people.
2 fresh cauliflower (chopped and blended)
1 cup of shredded cheddar.
3 large eggs.
Pink sea salt (Himalayan) to taste.
Chop the cauliflower, put it in a blender or food processor. In a towel or cheese cloth squeeze and drain all the water out. Then in a bowl add the cauliflower and the other ingredients, and mix it together. On a oven sheet put parchment paper. Put the cauliflower muffin in a circle shape. Preheat the oven at 350 °, then cook until it looks a little brown, but not burnt.
And there you have it. A tasty cauliflower English muffin. Please let me know if you make it, and how it turns out. Hope you enjoy.