I’m on a Thai cauliflower rice, cauliflower biscuits…I only need to clarify something — I am completely aware that these aren’t actual biscuits. And so is not cauliflower pizza crust recipe really a sausage and pizza breadsticks are not real bread sticks. 2015 is an age of what mock and restricted — cashew and berry sauce rather than a berry sauce, “gluten free” frozen peas and muffins made with 3 components. Some replacements I will take and a few…Frankly, I find several things bizarre…Like, zucchini noodles with sun dried berries cashew sauce, goat cheese, pistachios and pomegranates…Seriously?! How about some protein powder at the sauce “to get an excess protein boost”?! I cannot even look at this, even if it’s paleo, gluten free, sugar free, low carb, higher protein and lean. And of course eye damaging Pinterest collages a span of a ruler with 3 equal images and names for dummies.
So, I am not Going to feign these Cauliflower Biscuits possess a light airy fluffy feel and flavor just like a true thing. The day I do this, I’ll shut down this site because that’s so fake and that I cannot stand imitation that is indeed 2015…equally in life and blogging. I know I am not the only one believing that but may be the only one saying it out loud…I hope I did not hurt anybody’s feelings. I used to listen to that frequently but today I do not. Life is normal again. It’s essential to be true to me personally, I believe…
All these Cauliflower Biscuits are much more like vegetable crackers or large cauliflower tots. They did resemble cookies in a way though and all of us loved them. It was a nice shift in our so beaten up menu. I would not make them frequently or would not call them amazingly healthy because they have a decent amount of eggs and cheese. All organic in my situation but nevertheless… I believe animal products of any sort ought to be enjoyed in moderation. And that’s what these cookies are for. They are significantly less in calories which conventional flour ones.
- 1.5 lbs cauliflower, divided into florets
- 1 tablespoon cornstarch
- 1/2 cup + 3 tablespoons any company cheese, shredded & closely packed (I utilized Pepper Jack)
- 1/2 teaspoon salt
- 2-3 tablespoon green onion sprigs, finely chopped
- Smaller than in my photographs. In the previous batch, add garlic.
- Preheat non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower and cook for 5 – 7 minutes or till a little golden, stirring regularly and observing carefully to not burn.
- At the meanwhile, whisk the eggs in a medium bowl. Add pre-cooked cauliflower together with cheese (except 3 tablespoons), salt, pepper and green onions; combine well.
- Line muffin tin with liners or utilize silicone Muffin tin coated with cooking spray. Top with remaining 3 tablespoons cheese. Remove from the oven, Let cool a little and serve cold or hot.