These low carb, high protein, gluten free muffins are a twist on Mini Cauliflower Pizza Bites, but even tastier and easier! And good enough to serve for company.
Only 1 Weight Watchers PointsPlus for 2 muffins!
I recently discovered Trader Joe’s 21 Seasoning Salute which is fantastic for jazzing up any veggies. It takes these muffins to a whole new level of yumminess!
Pre-Washed Cauliflower (Trader Joe’s or Costco) make this a snap!
My favorite Parmesan is Trader Joe’s Freshly Grated Parmesan, which gives them a great texture and fresh, cheesy taste.
Click here for my Trader Joe’s Shopping List (with Weight Watchers Power Foods and PointsPlus) >>
Click here for my Costco Shopping List (with Weight Watchers Power Foods and PointsPlus) >>
- 2 x 12 oz bags cauliflower
- 3 large eggs
- 1 cup low fat cottage cheese
- 1 cup grated parmesan freshly grated, not from a can please!
- 3 - 4 teaspoons Trader Joe’s 21 Seasoning Salute or Italian Seasoning
- ½ - 1 teaspoon salt
- freshly ground black pepper about 12 grinds
- cooking spray
- Set the shelf in the middle and preheat the oven to 400 degrees F. Spray three non-stick 12-cup mini muffin pans with cooking spray.
- Working with one bag of cauliflower at a time: break any large pieces into smaller florets and pulse in food processor until it reaches a rice-like texture.
- Place all the cauliflower in a large microwave safe bowl (uncovered) and microwave for 8 minutes, stirring halfway. (Do NOT add water or cover!!)
- Meanwhile, in a medium bowl, lightly beat eggs with a fork. Add cottage cheese, parmesan, and seasoning, and mix with fork to combine.
- Add to hot cauliflower; mix well. Taste for seasoning, adding more salt, pepper, and seasoning if needed.
- Fill muffin cups to the top (a medium cookie scoop works well). Press down a little with your finger to even out.
- Bake for 20 - 30 minutes until tops are golden brown. (Check one carefully to make sure bottoms are cooked enough.) Place directly on oven rack or the bottoms will be soggy. Place a baking sheet on the shelf below to catch any drippings.
- Place pans on a cooling rack to cool completely before removing with a small, silicon offset spatula.
- Best served warm. Can be refrigerated overnight and reheated in a low oven.
Put a little water in the empty muffin cups so the cooking spray doesn't burn. Adapted from Dashing Dish
Can’t wait to try them. You are awesome Orna!
Thank you Victoria! Let me know how you like them!
ORNA these look so delicious, I don’t microwave food for health reasons. How else can I cook the cauliflower please?
Hazel, you could try steaming it and then cutting it up into tiny pieces. Let me know how it turns out!
Couldn’t find the bags of cauliflower, is it equilevent to 2 heads of cauliflower?? Thanks
Hi Carol, the size of a cauliflower can vary quite a lot, so I recommend weighing it in the store. (The recipe calls for 24 ounces, so make sure to account for the leaves when weighing a whole cauliflower instead of just using florets.) Hope that helps!
“Place directly on oven rack or the bottoms will be soggy. Place a baking sheet on the shelf below to catch any drippings”. I’m not sure what you mean by this. Do you mean I take the muffins out of the pans and put them on the rack in the oven to cook for a longer period of time? If so, how much more time? Please clarify the confusion I’m feeling as they look delicious and I can’t wait to make them. Thank you!
Savita, place directly on the oven rack means that you don’t put the muffin tray on top of a baking sheet before putting in the oven. However, I do recommend placing an empty baking sheet on the rack below in case anything drips off while cooking. That should be pretty clear. Let me know if for some reason it isn’t!
Bake for 20 – 30 minutes until tops are golden brown. (Check one carefully to make sure bottoms are cooked enough.) Place directly on oven rack or the bottoms will be soggy. Place a baking sheet on the shelf below to catch any drippings. DOES THIS MEAN TAKE THEM OUT OF THE MUFFIN PAN AND PUT THEM DIRECTLY ON SHELF?? SORRY….
Place pans on a cooling rack to cool completely before removing with a small, silicon offset spatula.
These are soooo good. I steamed my cauliflower and then puréed it. I think I should have done it exactly as the directions said (or maybe pan fried it) because they were very soft in the center and stuck to the pan. They were still soooo tasty anyways.
Glad you liked it, Amy. I think I need to make some soon!
Can we use the frozen rice Cauliflower from trader joes ? How many cups would I need?