They Won’t Believe You When You Tell Them What’s In These…
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Just to clarify a few things: though these are essentially biscuits, they don’t have the super-firm texture of traditional biscuits; they’re more like bite-sized pieces of soufflé as far as texture goes. If you like, you can give them a little extra time to bake to firm them up a bit more; just be sure to grease your pan really well if you decide to do that.
And no, you don’t have to steam the cauliflower in the oven; steaming it on the stove does just fine, and to be honest, unless you are REALLY worried about the timing, I would wait to preheat the oven until you’ve about finished steaming the cauliflower on the stove. (I know how hot that a kitchen can get with the oven and stove on at the same time–phew!) Finally, you can adjust the garlic and salt to taste.
Ingredients
1 cauliflower head, leaves removed
3 garlic cloves, minced (I actually added a bit more, but this is what the standard recipe calls for.)
1/3 cup nonfat Greek yogurt
1/2 cup cheddar cheese, shredded
2 eggs
2 egg whites
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions:
Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
Transfer mashed cauliflower into a mixing bowl. Add in two whole eggs, cheddar cheese, Greek yogurt, salt and pepper and mix together.
In a separate bowl, beat egg whites until stiff. Slowly fold the egg whites into the cauliflower mixture.
Spray a mini muffin pan with cooking spray. Fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.
(Light & Delicious Zucchini Crisps) NEXT PAGE>>
Quick tip: Use your favorite cheese instead of cheddar.
Thanks to Simmer & Boil for this wonderful cauliflower appetizer.