Cauliflower Biscuits

A new star is born in our family galaxy of faves, inspired by my younger sister. Ellen is an amazing cook with 4 active teenagers to feed. Between busy schedules and special diets, Ellen has perfected healthy-food-in-a-hurry.

While visiting her in Alaska this winter, we packed every minute of every day. Between chauffeuring kids to and from school and music rehearsals, we were able to take long walks (with Ginger the black lab), do a little cross-country skiing, and even some mountain sledding.

With nephew Austin as guide, we climbed about 45 minutes up the summit road on Hatcher’s Pass before flying down the hill on sleds. Oh. My. Goodness! The smile was plastered on my face for at least an hour afterwards.

Yup. That’s the hill we went down. Crazy!

With all the physical activity, it’s miserable to feel overstuffed. But after a busy day, something hot and quick is necessary. While several of us eat gluten free and others follow a paleo-type diet, these cauliflower biscuits are perfectly satisfying for all.

I found that a 1 pound bag of riced cauliflower at Trader Joe’s is about the same price as a head of cauliflower, and SO much simpler to use. Just dump it into a large skillet with all the seasonings and sauté until tender.

Using a greased 1/4 cup measuring cup, press in the cauliflower mixture and plop them onto parchment paper-lined baking sheets.

This is such a flexible recipe! I like the biscuits with an italian flair, but bacon and green onions is another favourite combo. Just 35-40 minutes in the oven and YUM!!!

Cauliflower Bisquits

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• Author: Carlotta
• Total Time: 50 minutes

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Description

Easy, healthy, and a great low-carb “bread” to enjoy

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Ingredients

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• 1 pound bag riced cauliflower
• 2 Tbsp oil (use sun dried tomato oil for best flavour)
• 2 jalapeños, seed and ribs removed, finely chopped
• 2 Tbsp sun dried tomatoes, finely chopped
• 1 large clove garlic, finely minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed rosemary
• 1/4 tsp oregano
• 1/4 tsp thyme
• 2 large eggs, lightly beaten
• 1/2 cup almond flour

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Instructions

1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet. Over medium heat, sauté cauliflower, jalapeño, tomato, garlic, and seasonings until they soften – somewhere around 10 minutes.
3. Remove from heat and stir in eggs and almond flour.
4. Spray a 1/4 cup measuring cup, press in cauliflower mixture, and put onto parchment paper lined baking sheet. Allowing the cup to “clunk” against the pan forces the mixture out.
5. Bake for 35-40 minutes, or until a deep golden brown. Let biscuits cool on the pan about 5 minutes before serving.
6. Leftovers can be stored in the refrigerator.

Notes

Leftovers freeze well, heat up well, taste swell!

• Prep Time: 10 minutes
• Cook Time: 40 minutes

IF you happen to have leftovers, there are so many incredible ways to eat these biscuits:

• Break them up in a frying pan, add a couple eggs, to make “cauliflower hash”.
• Or crumble them into a bowl of tomato soup. Oh yeah!
• Basically any possible way of eating these will make you smile.

Related posts:

Savory Cauliflower Waffles Gluten Free Old Fashioned Oatmeal Muffins Roasted Cauliflower Soup