If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer.
In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.
- Black olives, oregano and thyme with feta sprinkled on top
- Finely chopped cooked bacon
- Cheddar and jalapenos
- Finely chopped and sautéed bell pepper and garlic
But don’t feel too much pressure to make the ingredient list for this recipe longer. Without anything extra added, these “muffins” are still darn good: moist, tender, and comforting.
Servings: 12 muffins
Time in the Kitchen: 45 minutes
- 1 head cauliflower
- 2 eggs
- 3/4 cup full fat plain Greek yogurt (175 g)
- 1 tablespoon olive oil (15 ml)
- 1/2 teaspoon salt (2.5 ml)
Preheat the oven to 425 °F/220 °C. Grease or butter a muffin tin that can hold up to 12 muffins.
Cut the head of cauliflower into small pieces and pulse in the food processor until the texture is very fine, like rice. In two batches, put the cauliflower in a thin towel, gather the towel up around it and squeeze out as much moisture as possible.
In a large bowl, mix together the cauliflower, eggs, yogurt, olive oil and salt.
Evenly fill the cupcake tins with the cauliflower batter.
Bake for 25 minutes, until the tops are firm. Let cool completely before removing from the muffin tin.