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

1. Preheat oven to 400° F.
2. Place shredded cauliflower into a pan and saute in olive oil to soften.
3. Transfer to bowl and combine remaining ingredients and mix until it becomes a paste. Add more almond meal if too wet.
4. 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.
5. Bake for 30-35 minutes or until crispy.
6. Cool and enjoy!