Makes about 16 muffins
- 2 heads cauliflower, crumbled (use food processor or buy pre-crumbled)
- 4 eggs
- 1.5 cups almond meal
- 1/2 cup nutritional yeast
- 1/2 tsp. garlic powder
- 1 tsp. sea salt
- 1-2 Tbsp. dried rosemary leaves, chopped
- 1-2 Tbsp. dried parsley
- Coconut oil (to grease pan)
- Optional: 1/2 cup crumbled goat cheese and/or pastured bacon or ham crumbles
- Preheat oven to 400° F.
- Place shredded cauliflower into a pan and saute in olive oil to soften.
- Transfer to bowl and combine remaining ingredients and mix until it becomes a paste. Add more almond meal if too wet.
- Grease a 12-cup muffin pain with coconut oil or butter and fill with the cauliflower mixture (nearly to the top of the cup. Extra batter can be poured into a small pan (to slice, like bread) or refill muffin tin after first round bakes.
- Bake for 30-35 minutes or until crispy.
- Cool and enjoy!
