Preparation time: 10 minutes

Cooking time: 23 minutes

Total time: 35 minutes

These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great as an appetizer, snack, side dish or a quick meal.

NOTES:

I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.

3 cups finely chopped raw cauliflower florets (approximately 1/2 a head of cauliflower) 2 large eggs 1 cup shredded cheddar cheese, divided 1/4 cup almond flour 1/2 tsp baking powder 1/2 tsp dry Italian seasoning herb blend 1/4 tsp onion powder 1/4 tsp garlic powder

1. Preheat oven to 190C. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.

2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.

3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.

4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.