Description
Cheesy Cauliflower Muffins are savory, cheesy vegetable bites that are quick to make and versatile enough for any meal. The cauliflower keeps them soft and tender, while melted cheese adds richness and flavor. Perfect for breakfast, meal prep, or as a low-carb side dish, these muffins are a family-friendly way to enjoy veggies.
Ingredients
Scale
- 2 cups riced cauliflower (fresh or frozen, cooked and well-drained)
- 1 cup shredded cheddar cheese (or a cheese blend)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour or breadcrumbs (for texture)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
- Optional: chopped parsley or chives for garnish
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- Prepare the cauliflower:
- If using fresh cauliflower, steam or microwave until tender, then finely chop or pulse into rice-size pieces.
- Squeeze out excess moisture with a kitchen towel for best texture.
- Mix the batter:
- In a bowl, combine riced cauliflower, cheddar, Parmesan, eggs, almond flour/breadcrumbs, and seasonings. Mix until fully combined.
- Fill muffin tin:
- Divide mixture into 8–10 muffin cups, pressing down gently.
- Bake:
- Bake for 20–25 minutes, or until golden brown and set.
- Cool & serve:
- Let rest for 5 minutes before removing. Garnish with herbs if desired.
Notes
- Add protein: Stir in cooked bacon bits, diced ham, or shredded chicken
- Make it spicier: Add red pepper flakes or a pinch of cayenne
- Dairy-free option: Use dairy-free cheese alternatives
- Meal prep: Store in an airtight container in the fridge for up to 4 days; reheat in the oven or air fryer
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg