Cauliflower Parmesan Biscuits

CAULIFLOWER PARMESAN BISCUITS RECIPE

FOOD AS MEDICINE:
Cauliflower is low in carbohydrates and is incredibly nutrient dense, making it a great base for soups, purees and mashes as well as a starch replacement! Cauliflower contains powerful sulfur compounds that have the ability to protect against cancer and detoxify the body, as well as significant amounts of vitamin C, K, folate, choline, and fiber. These biscuits are simple to make and are a great low carbohydrate and ketosis friendly alternative to hitting the bread basket!

Makes 12 large biscuits

INGREDIENTS:
1 head cauliflower
2 cloves garlic, minced
1/2 cup full fat Greek yogurt
1/2 cup parmesan cheese, shredded
2 eggs
2 egg whites
1 teaspoon sea salt
1/2 teaspoon black pepper
2 T chives, chopped

DIRECTIONS:
Preheat the oven to 375F. Halve the cauliflower and remove the stem and leaves. Break into florets. Place in a steamer basket and steam for 10-12 minutes until tender. Place steamed cauliflower in the food processor and pulse until smooth. Add the garlic, two eggs, cheddar cheese, yogurt, salt and pepper and pulse until smooth. Scrape into a large bowl.

In a separate bowl or with a hand mixer, beat the egg whites until stiff peaks begin to form. Fold the egg whites into the cauliflower mixture, then fold in the chopped chives. Scoop the mixture into a greased muffin tin (or use unbleached muffin papers for easy cleanup!). Bake 25-30 minutes until golden brown and puffed up. Allow to cool. Enjoy!

Nutrition facts per biscuit: 66 Calories, 3g Fat, 5g Carbohydrates, 6g Protein

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