Cauliflower Savory Muffins

Cauliflower ... what? Muffins? Yes, I baked it in a muffin pan, so I guess it's muffins. 


It all started with that one cauliflower, that was sitting on the middle shelf in the refrigerator. Each time I opened the door to get a milk, or a soup, or an apple, or ... well, it was just there. By dinner time I had enough of cauliflower looks and took it out. And there I was, at the kitchen counter with a head of cauliflower, thinking what to make out of it. 
Salad? No, it's cold. Something warm would be more pleasant.  
Mashed cauliflower? Yes, it's warm but a bit too boring. And then it just hit me, yes, mushed cauliflower and potatoes with a few more ingredients, baked in a muffin pan... Bingo, dinner is coming!


I personally envy people who can plan their menu for a week and shop with a list of ingredients. 
I am always spontaneous in the kitchen (except holidays, when I do make a menu). 
I can change, add, or drop an ingredient from a recipe. I love improvisation in the kitchen and am not afraid to fail (it happened couple of times). 
Kitchen is a canvas, ingredients are a paint, and I am an artist of my own breakfast-lunch-dinner.


Back to the muffins.

Dill, Garlic, Pepper

Cauliflower Savory Muffins 


Ingredients:

• One head cauliflower, washed and cut
• 2 Russet potatoes
• 1 egg
• a handful of whole wheat breadcrumbs (about 1/2 cup)
• 1/3 cup almond flour (optional)
• 1/4 cup extra sharp Tillamook cheddar cheese, shredded
• 1 tsp dry dill
• 1 tsp granulated garlic or 1-2 clove fresh, minced
• salt  and pepper to taste

Cook cauliflower and potatoes until done, mash it, and salt to taste. 
Add garlic and dill, mix and set aside to cool down.
Preheat oven to 375F.
Presoak breadcrumbs in a little warm water.
When mushed cauliflower is cool enough to handle, add almond flour, mix well.
Squeeze  excess water from the breadcrumbs, add to the cauliflower. 
Add an egg, and mix.
Spray muffin pan lightly with a oil. 
Form a balls to fit the form. 
Top each muffin with shredded cheese and place the pan in the oven.
Bake 15-20 minutes until cheese on the top starts to turn golden-brown.
Serve with a sauce. I made a caramelized onions and Dijon mustard sauce. 
Freshly ground black pepper on the top adds an appetizing aroma to this muffins.


Until next time,
Cowboy Country Vegetarian