Gluten Free Cauliflower Cheese Muffins
12 servings
60 minutes
Gluten-free cauliflower muffins with cheese are a delicate and airy treat that combines the health benefits of vegetables with the rich flavor of cheese. This recipe, inspired by American cuisine, is perfect for those seeking an alternative to traditional baked goods. The muffins have a soft texture thanks to whipped egg whites and creamy cauliflower, while cheddar cheese adds a rich, slightly tangy taste. Garlic adds additional notes, and pumpkin and sunflower seeds provide a pleasant crunch. These muffins can be served as a snack, light breakfast, or side dish to a main course. They pair perfectly with a green salad or sour cream sauce. Healthy and tasty, they will become a favorite treat for the whole family!
1
Preheat the oven to 200°C.
2
Chop the garlic.
- Garlic: 3 cloves
3
Wash a cauliflower (about 800 g) and break it into florets. Place in a pot, fill with water to one-third, and simmer over medium heat for about 12-15 minutes until tender. When the florets are soft, remove from heat, drain the water, and blend with minced garlic until creamy.
- Cauliflower: 1 head
- Garlic: 3 cloves
4
Transfer the mass to a larger bowl, add 2 eggs, grated cheese, salt, pepper, and Greek yogurt, and mix.
- Chicken egg: 2 pieces
- Cheddar cheese: 0.7 glass
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Greek yogurt: 0.3 glass
5
In a separate bowl, whip 2 egg whites until stiff peaks form. Then, using a wooden spoon or silicone spatula, gently fold in just to combine, but no more.
- Egg white: 2 pieces
6
Grease the mini muffin (cupcake) baking pan with vegetable oil. Add the batter with a spoon, and optionally sprinkle pumpkin and sunflower seeds on top. Bake for 20-30 minutes until golden brown. Remove from the pan and let cool.
- Peeled pumpkin seeds: 1 tablespoon
- Sunflower seeds: 1 tablespoon