Cauliflower Biscuits

Monday, May 6, 2013

These bad boys (yes I am referring to biscuits as bad boys) are out of control good!  Cauliflower is such a magical vegetable and before I knew about all the ways you can use it for low carb baking and cooking I never gave the weird looking (kind of gross raw) vegetable a second thought.  If you like bread and biscuits but want to have a healthier option these are a must make!  They have ZERO flour and are so guiltless you could eat them by the basketful if you wish.

What you will need:
  • one head of cauliflower
  • 2 eggs
  • 1/2 cup of almond meal
  • 1/4 cup of nutritional yeast (or if you are not eating paleo, you could use cheese) OR you can leave this out completely *
  • 1/2 tsp of garlic salt
* You could also add chives, rosemary, bacon bits or whatever you like inside of your biscuits. 

Directions:
  1. Preheat your oven to 400 degrees
  2. Wash and dry the head of cauliflower.  Cut it up into small pieces. Using the shredder blade on your food processor, shred it up.  
  3. Place the shredded cauliflour into a pan and fry it up with a little olive or coconut oil for about 7 minutes.  You just want it to get a little softer.
  4. Mix all the ingredients together in a bowl until you have a wet pasty like consistency.
  5. Grease a 6 cup muffin pan and fill each muffin holder with the mixture almost to the top.
  6. Place in the over and bake for 30-35 minutes or until the top in nice and crispy looking.  The more caramelized looking on the outside the better! 
  7. Enjoy! 




If you like bread, biscuits and the taste of cheesy french fries you will love these.

This recipe makes 6-8 biscuits and each biscuit contains approximately 4 grams of effective carbohydrate...so eat up!



56 comments:

Anonymous said...

These look so delicious- and pretty easy to make! What could I sub for almond meal if I don't have any on hand?

Leica said...

Looks great! Do you think I could sub corn meal for almond meal?

Lindsay @ Delighted Momma said...

Anonymous- you could try using coconut flour, although you would need MUCH less. I would say only 2 tbs.

Lindsay @ Delighted Momma said...

Leica- corn meal would work great too!

Anna @ IHOD said...

No way! I have been missing biscuits bad, so these are going on the to-do list!

Anonymous said...

You have no idea how excited these make me! Can't wait to try! THANK YOU!! Toni

Danielle said...

these look yum :)

Debra Schramm said...

Can't wait to try this recipe! Just added cauliflower to my shopping list.

Emily (Louisiana Bride) said...

I'm so excited about this recipe! I teach, and summer is my super clean eating time. It is harder to control at school. I am definitely trying this out very very soon!

Michelle Annett said...

As soon as Sprouts restocks their nutritional yeast I am so making these!!!

Unknown said...

Oh yum! I saw a very similar, non-paleo friendly recipe this afternoon, and I was contemplating similar subs. Now I have no need to experiment, thank you!

Brianna said...

YUMMMM! I love all your cauliflower recipes!! Can't wait to try! Can nutritional yeast be found in most stores??

Lindsay said...

pinning these! YUM!!!

Chiquis Jewell said...

will definetely give them a try!!

Alexa said...

Yum! Another recipe I'm sending along to my paleo friend! Thanks Lindsay!

Ann said...

Any idea what the calorie count would be?

Ambria Haught said...

Woww! These look delicious! Who would've thought a vegetable you used to hate is used in FOUR recipes on here!! :))

Anonymous said...

Hmm. These did not stick together for me. They were more like crispy cauliflower puddings. Yours looked good. Any ideas what I did wrong?

Lindsay @ Delighted Momma said...

Anonymous- sorry yours did not stick together! My suggestion would be to bake them longer. The outside should be nice and crispy looking before taking them out of the oven. The browner the outside the better in this case.

Amy Ross said...

These look yummy! I'll have to give them a try soon.

Ashley Phieffer said...

Is Almond meal the same thing as Almond flour?

Lindsay @ Delighted Momma said...

Ashley- yes :)

Angela Vullo said...

I made these today with my sourdough starter instead of almond flour and we ate them all within a couple hours! Thank you for the wonderful idea. :)

Anonymous said...

Made these today and they are yum! They need to cook longer than you think to really stick together. I added cheese and garlic. For me, they were less like a biscuit and more like a cauliflower bake (didn't have a bready quality) but they were really delicious. Will definitely make them again and add a bit more almond meal to see how that changes the consistency.

ameliameow said...

Hi Lindsay, Thank you for your recipe! The boy I nanny for is allergic to nuts - I'm wondering what you would suggest to replace the almond meal? Thanks!

Comfort Cooking On Island Time said...

I made these in mini muffin tins. They were perfect, bite sized treats!

Dixya said...

so nice to come across your blog - i cant wait to try these!!!

AlaCartCreations said...

Hello.... Made these twice !!! Awesome. I added some fresh rosemary and thinly sliced jalapeño ( half of jalapeño ) for a bit of a kick. They were great . Please help me with this : I greased the pan and the all stuck to the pan. I used cupcake paper liners, and they also stuck to the paper. Any suggestions ? Over ALL , these are great side treat in the morning when we have scrambled eggs ( tons of veggies in the eggs. Cilantro , tomatoes , red onions, and yellow and red peppers
Thank you for the recipe Lindsay
Laura

// said...

Does the cauliflower have to be shredded? Could it be more cauli-rice style??

~ C

Adeline said...

I just made a bowl of cauliflower rice and plan on making these biscuits, but it looks like an awful lot of cauliflower. Should I be measuring the quantity? Thanks

Adeline said...

Made the biscuits and while they were nice and brown on the outside, they were very wet on the inside. Is that because I used the cauliflower rice rather than shredded cauliflower?

Anonymous said...

Made these and they were delicious! I needed to bake mine a little longer as the inside were just a tad bit gooey. Overall, a great substitute for actual biscuits or rolls. Thanks for sharing

AlaCartCreations said...

UPDATE ... Awesome !!! Third try in making these biscuits without them sticking to the metal pan. I tried the silicone cupcake pans and greased one and left the other side un greased . Perfect !!! They both came out without sticking to the pan. So no need to grease pan, they came out Beautiful . Added Thai Red Curry Paste. ( Huspands suggestion. ) great taste. I did notice that when I baked them in the silicone pan, they where not as wet from the inside but more bread texture... Wonderful
Happy Baking!!!

Anonymous said...

These look awesome. Wondering if the egg is for substance or for binding. Can these be made without egg ? Thanks.

Rachael said...

Just made these for a brunch (I'm doing low-carb now) and they were a HUGE hit! Even the people that wont sacrificed taste for healthy-ness loved them!

Marilyn R. Wilson said...

Trying these today and crossing my fingers. The one thing I do wish the recipe included was the size of the head of Cauliflower as they can really vary (mine is huge) or an approximate number of cups of cooked or raw as a guideline.

Anonymous said...

I'm wondering about making these vegan. Would Chia seeds work?

Anonymous said...

Just pulled out of the oven. I only had 1/2 a head of cauliflower so I added a zucchini, a carrot, and half an onion. And hazelnut flour because that's what I had on hand. They're delicious.

Anonymous said...

how big is the head of cauliflower?

susan said...

These were AWESOME!!!!!!!

michelle said...

I made this with the 2T coconut flour and nutritional yeast and love them. Think I will try real cheese next. Any idea if they freeze well? My gut tells me probably not but thought I'd check to see if anyone has tried it.I want to make a bunch to keep on hand. Thank you for sharing!!!

Danielle Pender said...

OMG These are fantastic, 2nd night in a row making them ! I would never thought I would get so excited about cauiflower. They reheat great for lunch.... if there is any left over ;)

Melanie Kim said...

@michelle I think these would freeze well. I make something very similar for my toddler and freeze them and pop back into the toaster oven to cook. still good!

Anonymous said...

Made these today and they are SO good. Can't wait to make more and add fun things like spices and jalapeno! Oh, by the way, I didn't use the shredder blade just the regular blade and it made it more like cauliflower rice which I think made the biscuits come out more like regular flour ones.

Linda Bibb said...

These look absolutely delicious. I analyzed the recipe on SparkRecipes and it shows they're only 91 calories each, using the nutritional yeast. Thanks so much for that, and thanks to all the commenters who tweaked it and gave great variation ideas!

D'Lovely Gibson said...

Just made these and served them to my wife with no explanation. Her thoughts? "This tastes like stuffing. It's really good!" I cooked the 'flower in bacon fat and coconut oil. I was short on almond flour, so I used a 1/2 cup of hazelnut flour instead. Instead of yeast, I added a chopped clove of garlic and a nice handful of fresh spring onions (chives). It was great with our paleo meal of sauteed pork and a tomato/avocado/basil salad. Thank you! I made cauliflower taste good!

Pam W said...

I beg of everyone posting recipes using cauliflower to stop saying 1 head or a half of a head. It means nothing. At the very least, if you cannot state oz or gms, then give us cups of the shredded/riced cauliflower. Please please please!

Anonymous said...

Pretty good! I love nutritional yeast flakes but I did not like it in this particular recipe. I am going to try it again with sauteed onions and a few spices. They tasted more "bread-like" a few days post-baking. :-)

LariLola said...

Made these and am having a hard time not eating them all right away. They are SO GOOD and not really damaging to the calorie count. I used the nutr yeast and added some bacon crumble (would have also ideally added chives but was all out). I used my pop-over pan since my muffin tin was occupied making mini turkey/veg meat-muffins. Had to cook mine a little longer to get them to solidify in the middle, and this got the outsides nice and crispy brown. Reheat in the toaster oven for lunch the next day worked perfectly. THANK YOU!

Anonymous said...

Hi all, just thought I'd say that while these are excellent as muffins, i had great success making them in a scone-style instead. I added an extra tablespoon or so of almond meal to the mixture, and then instead of using a muffin pan I greased a piece of parchment paper with a little olive oil and put it on a cookie sheet. Then I put the batter down on the sheet in little mounds about an inch high and 2 inches across. They baked up beautifully and because of the olive oil on the parchment they were nice and brown on the bottom. They didn't spread out on the pan much either (like the way some cookies do), they basically stayed the same size. I like them as scones because I hate washing muffin tins! Thanks for this great recipe!

Anonymous said...

Made these tonight with coconut flour, garlic & Rosemary. They were a huge hit!

Catherine X said...

Uum these are AMAZING!!!!!! I added bacon and cheated a little by adding a small amount of soft goats cheese, I cooked them in silicone cases and they turned out perfect! I love these as much as my old guilty pleasure of Popeyes biscuits. Thank you!

BethElderton said...

Omgoodness! I love these. I usually add a little onion and red bell pepper with a good bit of black pepper and a touch of cumin, sometimes a bit of chopped jalapeno--I'm a Tex Mex lovin' gal. Anyway...This time I made them sweet! I added some date sugar, cinnamon, and chopped cherries. Yum! I'll be serving them with a slight drizzle of maple syrup.

Mamaof3 said...

For those who had trouble with these falling apart or not cooking well, I think that the problem is regarding the size of the cauliflower. Since the recipe says it makes 6-8 muffins, I saw that mine was definitely much larger. My medium-large cauliflower filled my 11 cup food processor bowl when shredded. So I doubled all of the other ingredients. I used 4 tbsp of coconut flour, 1/2 c nutritional yeast, 4 slices of bacon (crumbled), about 2 tsp of rosemary and salt and garlic. I sautéed in avocado oil and greased the muffin tin with bacon grease. Turned out moist and delicious!

Joan McCallum said...

What size is a whole cauliflower...how long is a piece of string? It would help to note the weight of cauliflower...I have two whole cauliflowers,,,one twice the size of the other.

Lorna Wilson said...

I can understand why you called this bisquit "bad boys"...Thank you for sharing this "gluten free" recipe for those who love bread. I also use the nutritional yeast and it does add a special touch to cooking/baking.

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