Low-Calorie Low-Calorie Side Dish Low-Calorie Vegetable Side Dish Low-Calorie Cauliflower Side Dish Cauliflower English Muffins 4.6 (22) 21 Reviews These savory, low-carb (and gluten-free) English muffins use riced cauliflower in place of flour, with a little cheese and egg as binder to make a grain-free breakfast bread. Try topping them with sweet jam, or use them to create a yummy breakfast sandwich. By Hilary Meyer Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 30 mins Additional Time: 20 mins Total Time: 50 mins Servings: 4 Yield: 8 "muffins" Nutrition Profile: Low-Carb High-Calcium Bone Health Nut-Free Healthy Aging Soy-Free High-Fiber Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 degrees 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 1/4 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. Originally appeared: EatingWell.com, February 2018 Save Rate Print Nutrition Facts (per serving) 165 Calories 11g Fat 8g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 muffins Calories 165 % Daily Value * Total Carbohydrate 8g 3% Dietary Fiber 3g 10% Total Sugars 3g Protein 11g 21% Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 75mg 25% Vitamin A 418IU 8% Vitamin C 65mg 72% Folate 90mcg 22% Sodium 315mg 14% Calcium 237mg 18% Iron 1mg 4% Magnesium 29mg 7% Potassium 439mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.