Tuesday, February 18, 2014


I found a recipe the other day for Jalapeño and Cheddar Cauliflower Muffins (the name is a bit of a misnomer since there isn't much Jalapeño in the recipe).  Lots of cauliflower, a lot of cheese and a tiny bit of flour, along with eggs, chopped jalapeños and some spices.  They don't rise much but they do come out of the oven cheesy and delicious.  The recipe says to let them sit an hour after cooking to firm up, but I couldn't wait that long.  The next day I decided they aren't so tasty when they are cold so I cut some in half and toasted them back to cheesy goodness using my toaster oven.  

I riced the cauliflower in my food processor.  Just put florets in and pulse until fine. The recipe calls for butter but with all the cheese I didn't see a reason for even more fat so I left it out.  Instead of onion flakes and garlic salt, I used a big tablespoon of Onion, Onion and 1/2 tablespoon of Garlic, Garlic from Tastefully Simple.  The recipe also calls for 1/4 C coconut flour but I just used regular flour because I don't have coconut flour and don't have gluten issues.

A couple of days later, I made the same "batter" and then created some Cauliflower Cheddar Jalapeño bread sticks.  I added a little less cheese and little more jalapeño this time.  I spread it out on my small bar pan and cooked them for about 15 minutes before cutting them into bread sticks and separating them. I continued cooking another 20 minutes or so, until they were nice and brown.  I cut them before completing the cooking because I wanted more edge. They weren't pretty but they were also warm and cheesy.  They also didn't hold up as well when cold so leftovers need to be reheated.

I'll be making both these recipes again.