Serves 12
INGREDIENTS
4 cups riced cauliflower (1lb)
1 ¼ cups yellow cornmeal
6 large eggs, yolks and whites separated
¾ cup shredded cheese of choice
6 Tablespoons ghee, or EVOO
1 ½ Tablespoons honey
1 Tablespoon baking powder
2 serrano chili peppers, diced; extra for toppings
¾ teaspoons turmeric
Nonstick cooking spray, for muffin tray
Salt & pepper, to taste
METHOD
- Preheat oven to 350°F.
- Spray a 12-cup muffin tray.
- Microwave the cauliflower 3-4 minutes. Cool for 10 minutes.
- Transfer cauliflower to a clean straining cloth and squeeze to release moisture.
- In a large mixing bowl, combine the strained cauliflower, cornmeal, cheese, ghee, honey, baking powder, egg yolks, chili, salt, pepper, and turmeric until well combined.
- Beat the egg whites with an electric mixer until stiff peaks form (3-4 minutes).
- Fold half of the whites into the cauliflower mixture until well combined. Repeat with remaining egg whites.
- Pour ½ cup of batter into each muffin cup and optionally top with additional chili slices.
- Bake until a toothpick inserted into muffin center comes out clean (20 minutes).
- Cool for 10 minutes on a cooling rack.
- Serve at room temperature.
