06 Mar Cauliflower Muffins

One of my sisters-in-law has been following a strict diet to address “leaky gut” syndrome. Wishing to support her efforts, I’ve been experimenting with gluten-free recipes. Now is the perfect time to experiment with the wonder, cruciferous vegetable – cauliflower. Not only is it nutrient-dense (even if it has no pigment), it can magically transform into a satisfying rice substitute, pizza crust, buffalo wings and more (I’m not kidding). Wishing, too, to lean away from traditional dairy, I’ve been rather obsessed with sheep’s milk feta. People that struggle with “dairy” (cow), often have better luck with sheep’s milk products. It has to do with the size of the “globules” and ease of digestion. Regardless of the science, I’m a bit in love with the texture and taste of sheep’s milk feta. So, inspired and motivated, I experimented with a cauliflower “muffin”, and thank you Joanna, for being a willing guinea pig (although you really didn’t have a choice).

Cauliflower Muffins

1 head cauliflower – pulsed into “rice” – approx 6 cups
1 onion – diced – approx 1 1/2 cups
1/2 cup almond meal (pulsed raw almonds – flour-like consistency)
1 tablespoon fresh rosemary
1 tablespoon coconut oil/ghee (I love St. Francis Herb Farm’s product)
1 clove garlic – minced (thank you, McBride’s)
3/4 cup sheep’s milk feta
1/2 cup diced red pepper
1/2 teaspoon sea salt
2 eggs – whisked

Pulse cauliflower in food processor until it resembles rice. Set aside. Dice onion. Sauté onion in coconut oil/ghee until softened. Add garlic. Add cauliflower. Sauté until cauliflower has softened. Transfer to bowl and add almond meal, rosemary, salt, red pepper, feta, and whisked eggs. Combine well. Spoon into muffin tin that has been oiled or lined. Bake at 400 degrees for 30 minutes. Allow to cool. Enjoy as a side dish or on their own.