Great for breakfast or to serve along with a salad
1 head cauliflower, leaves removed and cut into florets
1/2 head broccoli, cut into florets
1/2 cup cheddar cheese, grated
1/2 cup Greek yogurt
2 egg whites
3 tablespoons water
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
freshly ground pepper, to taste
Step 1: Preheat oven to 400º F lightly grease 1-2 (mini) muffin tin(s) with butter or non-stick spray.
Step 2: Working in batches, place cauliflower and broccoli florets in food processor and pulse until is resembles grains of rice.
Step 3: Place grated vegetables in a large, microwaveable dish, along with 3 tablespoons water, cover with a damp paper towel and microwave for 5 minutes, or until cauliflower is tender.
Step 4: Carefully remove steamed cauliflower and transfer to a clean kitchen towel. Wrap up the cauliflower and wring out all excess moisture into the sink.
Step 5: Repeat until all liquid has been drained.
Step 6: Transfer cauliflower and broccoli to a large bowl and mix in cheddar cheese, Greek yogurt and eggs, then season with salt, onion and garlic powder, and pepper.
Step 7: In a separate bowl, beat egg whites until stiff peaks form, then gradually fold egg whites into cauliflower mixture. Don’t over mix.
Step 8: Spoon batter into muffin tins, then place muffin tins in oven and bake for 25-30 minutes, or until tops are golden brown
Step 9: You will have about 24 biscuits