Cauliflower Muffins

Ingredients

1/2  Cauliflower finely chopped

1/2 Fresh chilli

1 Red pepper

5 Mushrooms

2 Eggs

1 Garlic clove

2 tbsp Melted butter

2 tbsp Grated parmesan

1 cup Grated mozzarella

1 cup Grated cheddar cheese

1/2 cup Sliced almonds

Salt

Olive oil

1/4 cup Coconut flour

1/2 tbsp Baking powder

 

Method

Pre-heat the oven at 190ºC. Chop the pepper, the mushrooms, the chilli and the garlic and stir all in a pan for just two minutes in some olive oil. Set aside.

Meanwhile, in a large bowl pour the eggs, beaten, add the melted butter (chilled) and the finely riced cauliflower. Whisk it all together before adding the cheeses and the pepper and mushrooms mixture. Season with salt and add the almonds and the coconut flour. Mix it well. It is okay if it does not look uniform or enough liquid.

Grease the muffin cups and place two table spoons of the mixture in each one, pressuring it to form the muffin.

Let it cook in the oven for 30 minutes and after turning off let the muffins rest for an hour inside the oven. Serve with a coleslaw.

 

Coleslaw Salad

Ingredients

1/2 Cabbage

Chives

Ginger

1 Greek yogurt

1 tbsp Vinegar

1 tbsp Honey

1/2 Lime juice

Salt

Oregano

 

Method

Finely chopped half a good cabbage. In a bowl, separate the cabbage tiny slices from each other with your hands and massage them, this will made it tender. Grate some ginger on top and add a lot of chopped chives.

Aside prepare the sauce: in the yogurt cup add the honey, the vinegar, the lime juice and season with sal and oregano.

Pour the sauce over the salad and get your hands dirty to be sure that the iogurte mingles with the all the cabbage.