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Cauliflower Cornbread Biscuits
Cauliflower has become one of my favorite vegetables to cook with. It is an excellent way to replace a lot of the carb type foods that I like. It is a lot healthier and actually tastes good. If you’ve been following the blog a while you may remember my post on cauliflower pizza and cauliflower lasagna. We eat a lot of cauliflower around here. I am constantly looking for new ways to incorporate cauliflower into my recipes. Today I will be sharing my recipe for low carb cauliflower cornbread biscuits. These are incredibly tasty and my husband and I actually prefer them over traditional cornbread.
Start by breaking down a head of cauliflower. I find that chopping it in small pieces works best when putting it into the food processor. Large pieces tend to jam the food processor and it ends up taking more time. I use a 7-cup capacity food processor but sometimes a medium or large cauliflower is to big so I have to process two separate batches. I use a food processor similar to this and have been really impressed with it. Process the cauliflower until it is a rice-like texture.
Next pour cauli-rice into a large mixing bowl. Add in 1 egg, 1/2 cup of almond flour, 1/4 cup of shredded cheese ( I typically use sharp cheddar for it’s strong flavor), and 2 tsp of garlic salt. I also add in 1 packet of the Birds Eye Singles microwaveable corn pouches after heating in the microwave for 1 1/4 minute. You can also add some chopped jalapeno pepper for some additional heat. Stir until mixture is thoroughly combined.
Next line a baking sheet with parchment paper. The cauliflower has a tendency to stick to the pan so you don’t want to leave off the parchment paper even if you are using a nonstick pan/nonstick spray. Grab a small handful of the cauliflower mixture and use yours hands to give it a round shape and place on the parchment paper. Continue until you have no cauliflower mixture left.
Preheat oven to 400 degrees F. Place baking sheet into oven for 35 minutes. My husband and I prefer the biscuits to be browned so I will sometimes turn on broil for a few minutes to let the biscuits get nice and golden. Remove baking sheet from oven and your cauliflower cornbread biscuits are ready to enjoy.
Low Carb Cauliflower Cornbread Biscuits
Ingredients
- 1 head of cauliflower
- 1/2 cup almond flour
- 1 egg
- 1/4 cup of shredded cheese ( I prefer sharp cheddar)
- 2 tsp garlic salt
- 1 packet of Birds Eye Singles frozen corn
Instructions
- Break down cauliflower and place into food processor. Process cauliflower until cauliflower has a rice-like texture.
- Preheat oven to 400 degrees F.
- Pour cauli-rice into a large mixing bowl.
- Add almond flour, egg, shredded cheese, and garlic salt to cauli-rice. Heat frozen corn packet in microwave for 1 1/4 minute and then add to cauliflower mixture.
- Stir cauliflower mixture until it is completely mixed.
- Place parchment paper on a baking sheet.
- Grab a small handful of the cauliflower mixture and roll into a round shape and place on baking sheet. Continue this process until there is no cauliflower mixture left.
- Place baking sheet in oven for 35 minutes.
- Can broil for 3-5 minutes to further brown the muffins if desired.
- Remove muffins from oven and enjoy!
6 Low Carb Cauliflower Recipes
I am constantly trying to find ways to cook our favorite foods but in a healthier way. Cooking with cauliflower I have found a way to do just that. Cauliflower is such a versatile vegetable. I have used it to make pizza crust, lasagna, fried rice, and cornbread. It is a great way to replace carbs in some of our favorite foods. Below I have rounded up 6 low carb cauliflower recipes that are a hit at our house.
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- Cauliflower Lasagna: This recipe is a great way to replace the higher carb pasta portion of this traditional Italian dish for a low carb option. It does take a while to prepare but the delicious outcome makes all the work worth it.
- Cauliflower Dressing: This is the perfect recipe to try out this holiday season. It is a lower carb alternative to your traditional Thanksgiving dressing while also being just as tasty as the real thing.
- Cauliflower Cornbread:One of the hardest things about following a low carb diet for me is missing all my favorite breads. Creating a cornbread out of cauliflower has helped to curb my cravings for bread. This recipe is one of my all time favorite cauliflower recipes.
- Turmeric Roasted Cauliflower: This is an easy to fix cauliflower recipe that is packed with flavor. Turmeric is considered an anti-inflammatory and I incorporate it into several of our dishes including this tilapia recipe I shared here.
- Cauliflower Crust Pizza: One of our favorite guilty pleasures is pizza. After trying this cauliflower crust recipe, we don’t have to feel too guilty about having pizza night. The cauliflower crust does take some time to prepare but is so worth it.
- Cauliflower Fried Rice:Using cauliflower as a rice substitute is a genius way to recreate your favorite fried rice recipe without all the extra carbs.
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Turmeric Roasted Cauliflower
Yes, you read that right, another cauliflower recipe. I hope you aren’t getting tired of cauliflower yet because there is still more to come. It is such a versatile vegetable and I enjoy experimenting with it to find new ways to prepare it. You may have read my previous posts on cauliflower pizza, or maybe cauliflower cornbread biscuits, or (yes there’s more) cauliflower lasagna. Those recipes are all a little more involved and time consuming than the recipe I will be sharing today. If you found those other recipes too daunting, this may be the best one to try first as its much easier to complete. Today I will be sharing a recipe for turmeric roasted cauliflower.
All you need to make this delicious side dish is a head of cauliflower, 2 tbsp. of olive oil, 1/3 cup of parmesan cheese, 1tsp of garlic powder, and 1/2 tsp of turmeric. Start off by breaking down the cauliflower and removing the majority of the stems the best you can. Preheat the oven to 475 degrees F.
Next in a mixing bowl combine the garlic powder, turmeric, and parmesan cheese. Lightly toss the cauliflower in olive oil and then mix into bowl with the garlic powder, turmeric, and parmesan cheese.
Place coated cauliflower on a lined baking sheet. Put baking sheet into preheated oven and cook for 30 minutes.
Remove and enjoy!
Turmeric Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 2 tbsp. olive oil
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/3cup shredded parmesan cheese
Instructions
- Preheat oven to 475 degrees F
- Break down cauliflower and remove as much of the stems as possible
- Combine parmesan cheese, turmeric, and garlic powder in a mixing bowl.
- Lightly toss cauliflower in the olive oil and then cover in turmeric, garlic powder, and parmesan cheese mixture.
- Place coated cauliflower on a lined baking sheet and put into oven
- Cook cauliflower for 30 minutes until nice and crispy brown.
- Remove from oven and enjoy!
What are some of your favorite ways to prepare cauliflower? I would love to add a few new cauliflower recipes to our dinner rotation. If you give the turmeric roasted cauliflower a try I would love to hear your review.
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Honey Balsamic Roasted Carrots
Do you ever feel like you’re in a cooking rut? I definitely feel that way sometimes. It seems that when we are busy I tend to put little thought into meal prep and instead cook the quickest and easiest thing, which usually results in a fairly boring meal. I really enjoy being creative in the kitchen but it often requires a little more time and some planning beforehand. A lot of times I use all my creative juices on the protein of the dish and the sides are an afterthought, which usually means a roasted or steamed vegetable.
I decided I wanted to steer away from our regular vegetables and try one that we don’t usually eat, carrots. I love raw carrots but have never really been a fan of cooked carrots. I wanted to give them a chance to make it into my favorites by cooking them with a little extra flavor. I chose to roast my carrots in balsamic vinegar and honey and have officially converted to a fan of cooked carrots. Below I will describe how I made these delicious honey balsamic roasted carrots.
Toss 1 pound of baby carrots in 1 1/2 tablespoons of balsamic vinegar. (I used the tricolor carrots because I think they photograph better and half of being a blogger is having pretty food that tastes good.) Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spread the coated carrots out on the pan. Bake the carrots in the oven for forty minutes. Once finished cooking, you can season with salt and pepper and garnish with parsley and a little more honey.
Honey Balsamic Roasted Carrots
Ingredients
- 1 lb baby carrots
- 1 1/2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 tbsp. honey
- * optional- salt, pepper, parsley and honey to garnish
Instructions
- Preheat oven to 400 degrees F
- Toss the baby carrots in 1 1/2 tbsp. of balsamic vinegar, 2 tbsp. of olive oil, and 1 tbsp. of honey
- Line a baking sheet with aluminum foil and spread the coated carrots out on the pan
- Bake the carrots for 40 minutes
- Once finished cooking, you can garnish with salt, pepper, parsley, and more honey
These honey balsamic roasted carrots have officially been added into our dinner routine and have been a welcomed addition. What are some of your favorite side dishes to fix? I would love to hear new recipes that I could give a try. If you feel you are in a cooking rut try this cauliflower cornbread recipe, or this roasted acorn squash recipe.
Gift Guide for Those Who Love to Cook
Still looking for the perfect gift for a certain person on your list? Sometimes it can be difficult to come up with the perfect gift for someone. Today I will be sharing my gift guide for those who love to cook. Hopefully some of these ideas will help you out in your Christmas shopping. You can shop directly from this post by clicking the product images below. All of the items I will be discussing today are items that I use regularly and love.
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- The first item I will be discussing today is the silpat baking mat. I started using one of these mats several months ago and have not looked back. It makes clean up easy and I have not had any trouble with food sticking to the mat. It is especially useful when making my almond flour chocolate chip cookies.
2.The second gift idea I will be sharing is the perfect gift for the chefs with a sweet tooth. A plastic peanut butter cup mold. It makes creating sweet treats extra easy with minimal clean up. You can see how I used my molds to create some almond butter cups here.
3. Donut molds are also an excellent gift idea for the baker with a sweet tooth. I have both the mini donut mold and the larger donut mold. Creating your own donuts at home can be fun. Try out my Chocolate Protein Donut recipe here.
5. Another great gift idea is an apron. Nothing is worse than fixing a meal and having half of it ending up on your outfit. There are so many different aprons available and you could even customize one further by having it monogrammed as well.
6. A food processor is another kitchen tool that I use all the time. It makes breaking down food quick and simple. You could use it to create your own nut butters or to make my cauliflower cornbread like I did here.
7. And last but definitely not least is the kitchen aid mixer. This is definitely on the more expensive end but is something that everyone needs in their kitchen. You can buy a multitude of different attachments from a spiralizer to an ice cream maker. The mixers come in a variety of colors as well which allow them to double as décor if you wanted.
Well if you were still searching for a gift idea for someone I hope that you found this gift guide for those who love to cook helpful. I would love to hear about some of your favorite kitchen products that you would recommend as great gift ideas.
Almond Flour Chocolate Chip Cookies
I may have mentioned this before but I am a huge fan of sweets. In my attempt to eat healthy I don’t eat a ton of sweets but do have the occasional splurge. I am always on the look out for healthier recipes for some of my favorite desserts. One of my favorite sweets to indulge in is probably a chocolate chip cookie. Anyone else with me? You just can’t beat one fresh out of the oven still warm and gooey.
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I stumbled upon Bob’s Red Mill Almond Flour chocolate chip cookie recipe and decided to give it a try. I have been a huge fan of Bob’s Red Mill almond flour for a while and use it in all kinds of things like low-carb chocolate pancakes (recipe to come soon), zucchini brownies, cauliflower cornbread, and roasted acorn squash. It is a healthier and lower carb alternative to using traditional wheat flour.
Now to get down to business, preheat the oven to 375 degrees F. The Bob’s Red Mill recipe makes 25 cookies but I decided to cut the recipe in half since it was my first time trying these cookies and I wanted to make sure I liked the taste before making a large batch. I started by combining 1 1/2 cups of almond flour with 1/2 tsp of baking soda. In a separate bowl I combined 1/8 cup of coconut oil and 1/8 cup of sugar-free maple syrup (I prefer the taste of the Hungry Jack sugar free syrup). Mix the syrup and coconut oil until mixture becomes creamy, it takes several minutes. Next I added 1 egg, and 1 egg white as well as 1/2 tsp of vanilla extract to the syrup mixture. Mix for another couple of minutes. Add the almond flour and baking soda into the wet ingredients and thoroughly mix. Add in 1/2 cup of dark chocolate chips and mix further.
Next either grease a baking sheet or place a silicone baking mat over the baking sheet. In the past I typically would just grease the baking sheet and sometimes food would still stick. Since using a silicone baking sheet I have not had any trouble with food sticking and cleanup is so much easier. Scoop a tablespoon of the cookie dough onto the cookie sheet and repeat until you have used all the dough, leaving about 1 inch of space in between each cookie. Place into the oven for about 15 minutes or until the cookies are nice and golden.
To get the full recipe for these almond flour chocolate chip cookies, head to the Bob’s Red Mill website here.
I had mixed feelings on these cookies. I prefer my cookies more on the gooey side and these came out to be a bit more dry than I like. Also, I didn’t find them to be very sweet tasting. Next time I will either try adding stevia to the mixture or adding a bit of vitafiber, which would help with the texture and taste. My husband, however, loved the cookies so it wasn’t a total bust.
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Sweet Potato Breakfast Muffins
For years I ate the same thing for breakfast without fail. My breakfast of choice was oatmeal. It typically kept me pretty full and fueled me for my day. I tried to stay clear of a heavy sugar breakfast so that I wouldn’t suffer an energy crash a few hours later. If I would start to tire or my oatmeal I would switch up how I fixed it, whether that was adding almond butter, sugar-free maple syrup, or agave. When I decided to try out a grain-free and dairy free diet, I knew I would have to say goodbye to my oatmeal. I had trouble coming up with another healthy alternative that would keep me full and satisfied, until I stumbled upon several different recipes for sweet potato muffins. I decided to try to come up with my own recipe to turn a sweet potato into a delicious breakfast treat. I will share my recipe with you below.
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It takes a fair amount of time to makes these sweet potato muffins so I try to make a batch that will last me a week. I start by roasting two large (or 3 small) sweet potatoes in the oven. I wash the sweet potatoes and wrap them in aluminum foil before placing them on a baking sheet and into the oven at around 400 degrees Fahrenheit. It typically takes close to 1 hour depending on the size of the sweet potatoes. I will periodically check the sweet potatoes by squeezing them to tell if they are done or not. Once the sweet potatoes are done, I remove them from the oven and set them aside to cool.
After the sweet potatoes have cooled, I scrape the potatoes away from the skins and place the potatoes into a food processor. (If you don’t have a food processor I highly recommend getting one, I use mine all the time. I have one similar to this and use it to make recipes like this, this, and this. ) After the sweet potatoes have been added to the food processor, I add 1 cup of almond butter (I prefer this one) but you could substitute any nut butter you like. I also add in 2 eggs, 2 tsp of baking soda, 1/2 cup of sugar free maple syrup (I used this one), 3/4 cup of almond flour, and 2 two tsp of cinnamon. Once all of the ingredients have been added, process the mixture until it is completely combined.
Preheat the oven to 375 degrees Farenheit. Next line a muffin tin with cupcake liners and spray with cooking spray. Evenly distribute the batter into the muffin tin, (I typically fill the cupcake liner 3/4 of the way as it will rise some when baking). Bake the muffins for 20 minutes. I check to see if the muffins are done by sticking a toothpick into a muffin and removing once toothpick comes out clean. Once the muffins are done, remove and let cool.
Sweet Potato Breakfast Muffins
Ingredients
- 2 large sweet potatoes
- 2 tsp cinnamon
- 1 cup of almond butter
- 2 eggs
- 2 tsp baking powder
- 1/2 cup of sugar free maple syrup
Instructions
- Begin by roasting the sweet potatoes in the oven at 400 degrees Fahrenheit. (Takes around 1 hour depending on size of the sweet potato
- Once sweet potatoes have been roasted, remove from oven and set aside to cool.
- Add 1 egg, 2 tsp of cinnamon, 2 tsp of baking powder, 1 cup of almond butter, and 1/2 cup of sugar free maple syrup to a food processor.
- Separate the sweet potatoes from the skins and put the sweet potatoes into the food processor as well.
- Process all of the ingredients until they are completely combined.
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a muffin pan with cooking spray or line muffin tin with cupcake liners and spray with cooking spray.
- Pour the batter into the muffin pan filling each compartment 3/4 of the way.
- Place the muffin tin into the oven for approximately 20 minutes. (check with a toothpick to see when muffins are completely cooked, toothpick will come out clean)
- Once cooked, remove the muffins from the oven and allow to cook before enjoying!
While this recipe is a bit time consuming I think it is totally worth it. Not only is it a healthy breakfast option but it keeps you full and gives you energy to start your day. Let me know your thoughts if you give this recipe a try.
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