Ingredients
- 1 head of cauliflower, riced
- 1 cup smoked Gouda cheese, shredded
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Rice the cauliflower using a food processor or box grater.
- Steam riced cauliflower for 5–7 minutes until tender. Let cool.
- In a bowl, mix cauliflower, smoked Gouda, eggs, almond flour, green onions, garlic powder, salt, and pepper.
- Grease a muffin tin and spoon the mixture into cups, filling each about three-quarters full.
- Bake for 20–25 minutes until golden and set.
- Let cool for 5 minutes before removing from tin. Serve warm.
Notes
- Make sure cauliflower is cooled before mixing to prevent excess moisture.
- Adjust seasonings or cheese type to customize the flavor.
- Add chopped vegetables or herbs for extra nutrition and variety.
- Freeze leftovers and reheat in oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
