Gluten-free | Fat-free | Sugar-free | Low carb | Vegetarian
Makes 4 muffins
Why it's delicious
These English style muffins are brilliant! So wonderfully flavoured and fabulous to eat and can be used to make your own gluten free muffin sandwich or as a base for a healthy eggs benedict.
I stuffed mine with Turkey, avocado, spinach and my Green Queen Sauce, but you choose whatever filling you like!
Helpful hints + tips
You will need to squeeze as much liquid as possible from the cauliflower to achieve nice firm muffins so when the cooled cauliflower goes into the tea towel, squeeze, squeeze, squeeze!
- 500 g (1.1 lb) raw cauliflower, cut into florets
- ½ tsp Himalayan salt
- ½ tsp finely ground black pepper
- ½ tsp nutmeg
- 1 whole large egg + 1 egg white
- 3 tbsp nutritional yeast (optional)
- Process the raw cauliflower in your food processor until it resembles fine rice. Place the cauliflower into a microwaveable bowl and microwave on high for 4 minutes.
- Remove the bowl from the microwave and allow the cauliflower to cool for 15-20 minutes. In the meantime preheat your oven on 180C (350F) and line a baking sheet with some non-stick baking paper.
- When the cauliflower is cool enough to handle, place it on a clean tea towel and draw the edges up, tightly squeeze the towel to extract as much liquid as possible. This step is important so squeeze as much as you can!
- Place the dry cauliflower into a bowl and add the salt, pepper, nutmeg and eggs. Mix well to combine and if using the nutritional yeast add 2 tablespoons and stir through.
- Using a large metal cookie cutter (I used an 8cm or 3 inch one) place 2 tablespoons of the mixture into the cutter and press down with a spoon. Repeat until you have used up all the mixture. You should have 4 muffins.
- If using the nutritional yeast, sprinkle the tops with the yeast and place the muffins in the oven for 18-20 minutes until a little golden on top and firm.
- Remove from the oven and allow to cool for a couple of minutes before using as you see fit!