Cauliflower Cheese Cups
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- ¾ Cup Mozzarella and Cheddar Cheese, shredded, divided
- 2 Large Egg, beaten
- ¼ Cup Almond Flour
- ½ Tsp Baking Powder
- ½ Tsp. Garlic Seasoning
- ¼ Tsp. Onion powder
- ¼ Cup parsley, finely chopped, more for topping
- Salt and Pepper to Taste
Directions
- Preheat oven to 375°F and line a muffin tray with parchment baking cups.
- In a saucepan, add an inch of water, cauliflower rice, with the lid, steam for 6-8 minutes, until softened; remove from heat and let cool.
- Using a clean dishtowel, drain cauliflower rice, and squeeze out as much water as possible.
- In a bowl, add steamed cauliflower rice, eggs, almond flour, baking powder, and ½ Cup shredded cheese and parsley. Mix all together, then add garlic and onion seasoning, salt and pepper and mix well, until smooth.
- Using an ice cream scooper, scoop batter filling in baking cups about 2/3 full, once filled top each cauliflower cheese cup with remaining shredded cheese.
- Bake for 20 minutes until Cauliflower cheese cups are completely cooked. Remove from heat, garnish with fresh chopped parsley and ready to serve.
What You Need
