Retha’s Cauliflower Biscuits
Recipe Makes 24 servings
These scrumptious biscuits served hot out of the oven will go well with your next bowl of stew, soup, or chili.
1.5 lbs cauliflower, separated into florets
3 large garlic cloves minced
2 egg whites
1/3 cup nonfat Greek yogurt
1 tbsp cornstarch
1/2 cup cheddar cheese and 3 tbsp, shredded
1 tsp kosher salt
1/2 tsp black pepper, ground
2-3 tbsp green onion sprigs, finely chopped
1. Preheat oven to 400 degrees F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
2. Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, nonfat Greek yogurt, salt, and pepper and mix together.
3. In the meanwhile, whisk the egg whites in a medium bowl. Add cornstarch and whisk until dissolved and then add green onions and mix well.
4. Line muffin tin with liners or use silicone muffin tin sprayed with cooking spray. Divide mixture evenly among openings and top with remaining 3 tbsp cheese. Bake for 25 minutes until golden brown. Remove from the oven, let cool a bit and serve.