Cauliflower English Muffins

This recipe is from EatingWell. I made them this morning and they taste pretty good. I had them with an egg and a couple of slices of bacon. If you like cauliflower you will like these.

Ingredients:

5 cups cauliflower florets (about 1 pound)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
⅛ teaspoon salt

Directions:

Preheat oven to 425°F. Line a large baking sheet with parchment paper.

Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 “muffins.”

Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.

Nutrition:

Serving size: 2 muffins
Per serving: 165 calories; 11 g fat(6 g sat); 3 g fiber; 8 g carbohydrates; 11 g protein; 90 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 418 IU vitamin A; 64 mg vitamin C; 237 mg calcium; 1 mg iron; 315 mg sodium; 439 mg potassium
Nutrition Bonus: Vitamin C (107% daily value), Calcium (24% dv), Folate (22% dv)
Carbohydrate Servings: ½
Exchanges: 1½ vegetable, 1 high-fat protein, ½ medium-fat protein

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