Garlic-Cheddar
(Gluten-free) Biscuits


These little bites add up to enormous flavor and gigantic calorie savings over traditional biscuits. The secret? Mashed cauliflower stands in for flour. Note: You’ll need mini muffin tins for this recipe. And you’ll put them to good use when you make this delicious treat over and over for family and friends.

NUTRITIONAL INFORMATION:
PER SERVING

Calories 51
Total Fat 2.5
Satfat 1.5 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 4.4 g
Carbohydrate 3.2 g
Fiber 1 g
Cholesterol 36 mg
Iron 0.4 mg
Sodium 227 mg
Calcium 56 mg


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INGREDIENTS

Cooking spray
1 head of cauliflower, leaves removed
3 cloves garlic, minced
⅓ cup nonfat Greek yogurt
½ cup cheddar cheese, shredded
2 eggs
2 egg whites
1 teaspoon kosher salt
½ teaspoon black peppert


PREPARATION

1. Preheat oven to 400°F.  Coat cups of a mini muffin pan with cooking spray and set aside.

2. Place cauliflower in a steamer basket; steam for 10-12 minutes or until very tender. Place cooked cauliflower in a food processor. Add garlic and pulse or process until smooth and creamy. Transfer cauliflower mash to a large kitchen towel or fine cheesecloth. Fold cloth to enclose cauliflower, then squeeze out as much liquid as possible.

3. Move squeezed cauliflower mash to a large mixing bowl. Add two whole eggs, cheddar cheese, yogurt, salt and pepper. Mix together well.

4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into cauliflower mixture. Do not over blend.

5. Fill prepared muffin cups to the top with cauliflower mixture. Bake 20-25 minutes or until golden brown.

6. Remove from pan and cool biscuits on a rack before serving.


Serves 12, 2 biscuits each







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