These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as a binder to make a grain-free breakfast bread. Try topping them with smashed avocado, or use them to create a yummy breakfast sandwich.
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Ingredients
- 5 cups cauliflower florets (about 1 pound)
- 1 cup sharp cheddar cheese shredded
- 1 large egg lightly beaten
- 1/8 teaspoon Himalayan salt
Ingredients
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Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins."
- Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.
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I’ve made these many times .. we always eat them on their own. I have experimented with a few different types of cheese and they are all good. I also add onion to the cauliflower in the food processor. When I think of an English muffin, I think of something that can be used for either sweet or savoury but I don’t think I would use these for sweet like jam or anything similar. I have a batch underway right now!
Hi Louise,
I agree. I like the idea of adding onion to the muffins. So glad you enjoyed them.
angela