Cauliflower Cheese English Muffins
- 450 g (16oz) cauliflower finely grated
- 100 g (4oz) cheddar cheese
- 1 large egg beaten lightly
- ¼ tsp pink himalayan salt
- 8 tbsp grass-fed butter
Pre-heat oven to 180°C (350°F)
Place the grated cauliflower in a suitable microwave bowl, cover loosely and microwave on full power for 3 minutes.
In a clean kitchen towel or cheese cloth transfer the cauliflower, roll the towel up and wring out the excess moisture.
Return the cauliflower to the bowl, add the grated cheese, beaten egg and salt and combine thoroughly.
Line a large baking sheet with parchment paper. Split the mixture roughly into 8 portions, and using a 3” cookie cutter as a mold, spoon one portion inside and pat down lightly. Continue with the rest of the mixture until you’ve made 8 muffins.
Bake for 20-25 minutes until browned and crispy round the edges.
Enjoy each English Muffin with a tbsp of butter melted on top
per serving: total carbs 3g | protein 5g | fat 16g