Mexican Cauliflower Mini Muffins | Low Carb, Paleo & Gluten Free
These Mexican Cauliflower Mini Muffins make tasty little brunch or breakfast bites - they're low carb, paleo and gluten free and packed with Mexican flavour!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 48 Mini Muffins
- 1 medium cauliflower head cut into florets
- 1 cup cheddar cheese finely shredded
- 1 chipotle pepper in adobo seeds removed (unless you like it hot)
- 1 1/2 tsp adobo sauce or to taste
- 2 tsp lime zest
- 1/2 tsp salt
- 1/4 cup coconut flour
- 1/2 tsp tsp baking powder
- 2 large eggs
- 2 large egg whites
- 1 ripe avocado mashed
- 1/2 lime juiced
- Salt and pepper to taste
- 12 cherry tomatoes cut in quarters
Preheat the oven to 400°F. Grease two mini muffin tins.
Put the cauliflower florets into a food processor and pulse until they reach a “rice” like consistency.
Transfer to a pan with 2 tbsp of water over medium high heat. Cover with a lid and steam until very soft, about 4 minutes. Remove the lid and allow the steam to escape and the cauliflower to start to lightly brown, about 2-3 minutes.
Bit by bit, put the steamed cauliflower in a cheesecloth over a bowl or the sink and squeeze out any residual liquid. Transfer the squeezed out cauliflower back to the food processor and repeat with any remaining cauliflower.
To the food processor, add in the chipotle peppers, adobo sauce, lime zest, cheese, salt, coconut flour and baking soda. Process until smooth and thick. Allow to cool for at least 10 minutes.
Once cool, add in the eggs and egg whites.
Fill the prepared mini muffin tins with the egg mixture and bake for 25 minutes, or until golden brown on all sides. Allow the mini muffins to sit in their shell for 5 minutes before carefully removing.
Meanwhile, mash together the avocado and lime juice with salt and pepper to taste.
To serve, top each mini cauliflower muffin with a dollop of avocado, a piece of tomato and cilantro.