Cauliflower Biscuits | Wow! | Cooking Light



How to Cook Cauliflower Biscuits

Two Methods:

Few things are as comforting as a homemade biscuit. But since they're usually made with wheat flour, they can be off limits for people with gluten sensitivities. Fortunately, cauliflower is a great replacement for wheat flour and you can make them just as flavorful as their traditional counterparts. Make small cheesy cauliflower biscuits using Greek yogurt and cheddar cheese. Or try cheesy cauliflower biscuits that are made with bacon and jalapeno.

Ingredients

For Cheesy Cauliflower Biscuits

Makes 24 small biscuits

  • 1 cauliflower head with the leaves removed
  • 3 garlic cloves, minced
  • 1/3 cup (95 g) of nonfat Greek yogurt
  • 1/2 cup (50 g) of cheddar cheese, shredded
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper

For Cauliflower Biscuits with Bacon and Jalapeño (Paleo)

Makes 12 biscuits

  • 2 cups (650 g) of cauliflower florets
  • 2 tablespoons of extra virgin olive oil
  • 1/2 cup (48 g) of almond flour
  • 2 eggs
  • 1/3 cup (50 g) of cooked bacon, chopped
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 1 jalapeño, chopped

Steps

Making Cheesy Cauliflower Biscuits

  1. Steam the cauliflower and preheat the oven.Turn the oven on to 400 degrees F (200 C). Wash 1 head of cauliflower and discard any leaves. Chop the cauliflower into chunks while you heat a sauce pot with a little water in it. Set the cauliflower inside a steamer basket and place it in the pot. Cover the pot and steam the cauliflower until it's very soft.
    • It should take 10 to 12 minutes for the cauliflower to become tender.
  2. Mash the cauliflower and garlic.Place the steamed cauliflower into a food processor along with 3 cloves of minced garlic. Put the lid on the processor and blitz it a few times, so the cauliflower is pureed. The mixture should be completely smooth.
    • The softer your cauliflower is, the smoother it will be once you puree it. This is why it's important to steam it until it's completely tender.
  3. Combine the mashed cauliflower with the yogurt, cheese, and whole eggs.Get out a large mixing bowl and scoop the pureed cauliflower mixture into it. Stir in more of the biscuit dough ingredients with a wooden spoon or rubber spatula until the mixture is completely combined. You'll need to mix in:
    • 1/3 cup (95 g) of nonfat Greek yogurt
    • 1/2 cup (50 g) of shredded cheddar cheese
    • 2 eggs
    • 1 teaspoon of kosher salt
    • 1/2 teaspoon of black pepper
  4. Beat the egg whites and fold them into the cauliflower biscuit dough.Get out another mixing bowl and place 2 egg whites in it. Use an electric or stand mixer to beat the egg whites on high speed. Beat the egg whites for a few minutes, so they become stiff. Gently fold the egg whites into the cauliflower mixture.
    • To fold the egg whites, hold a spatula and carefully use a twisting motion with your wrist to combine the cauliflower mixture with the lighter egg whites. The goal is to maintain the volume of the egg whites.
  5. Fill a mini-muffin tin and bake the cauliflower biscuits.Spray a mini-muffin tin with cooking spray, to prevent sticking. Fill the cups with the cauliflower biscuit dough, so the dough comes to the top of each cup. Bake the biscuits for 20 to 25 minutes. They should brown and look a little crisp around the edges. Let the biscuits cool on a rack until they're cool enough to handle and serve.
    • Consider using a small cookie scoop to fill the muffin cups. You could also just use a few small spoons to scoop the dough.

Making Cauliflower Biscuits with Bacon and Jalapeño (Paleo)

  1. Shred the cauliflower and preheat the oven.Turn the oven on to 400 degrees F (200 C). Get out 1 head of cauliflower and wash it. Discard any leaves and use a sharp knife to cut the cauliflower into florets. You'll need about 2 cups (650 g). Put the cauliflower florets into a food processor that's fitted with a shredding blade attachment. Shred the cauliflower.
    • To save time, you could purchase riced cauliflower in the produce department of your grocery store.
  2. Saute the cauliflower, jalapeno, bacon, and spices.Pour 2 tablespoons (29.6 ml) of extra virgin olive oil into a large skillet. Heat the oil over medium and add the shredded cauliflower. Chop 1 jalapeno and add it to the skillet along with 1/3 cup (50 g) of chopped, cooked bacon. Saute the mixture for about 7 minutes, so the cauliflower softens a little and looks a little clear. Season the mixture with:
    • 1/2 teaspoon of garlic powder
    • 1/2 teaspoon of sea salt
    • 1/2 teaspoon of black pepper
  3. Remove the mixture from heat and stir in the binding ingredients.Turn off the heat and transfer the sauteed mixture to a mixing bowl. Crack 2 eggs into the bowl and add 1/2 cup (48 g) of almond flour. Use a wooden spoon or rubber spatula to mix the ingredients until they're completely combined.
    • Since there's no gluten in the dough, don't worry about over mixing it.
  4. Form the cauliflower biscuits.Lay a sheet of parchment paper on a baking sheet. Use a 1/4 cup measuring cup to scoop out a portion of biscuit dough onto the parchment paper. It should come out easily in a circular shape, although you may need to tap down hard to get the dough to fall out. Continue portioning out the dough into biscuits. You should end up with about 12 biscuits on the sheet.
    • If the dough is sticking to the cup, you can dip the cup in some almond flour.
  5. Bake the cauliflower biscuits.Put the sheet of biscuits in the preheated oven and bake them for 35 to 40 minutes. They should turn golden brown and crispy around the edges. Remove the baking sheet once they've finished baking. Let them rest on the sheet for 5 minutes before you remove them to a cooling rack.
    • Use oven mitts when handling the hot baking sheet.
    • You can store leftover biscuits in an airtight container in the refrigerator.

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Date: 03.12.2018, 10:31 / Views: 94374