The awesome superfood, cauliflower is in season right now! Even though they can be grown year round, they are best from September to November. Cauliflower is a great source of vitamin C (half a cup is about 40 percent of your daily need), vitamin K, folic acid, and vitamin B6. It is also very low in calories, fat, and carbohydrates. I love cauliflower because there is so much you can do with it!
- 1 head cauliflower
- 3 minced garlic cloves
- 1/3 cup nonfat Greek yogurt
- 1 cup shredded cheddar cheese
- 2 eggs
- 2 egg whites
- 1/2 teaspoon black pepper
Step 1: Make Mashed Cauliflower.
Preheat the oven to 400 degrees. Steam cauliflower for about 10-15 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, nonfat Greek yogurt, pepper and mix together. In a separate bowl, beat egg whites until stiff. Then slowly fold the egg whites into the cauliflower mixture.
Coat a mini muffin pan with cooking spray (I made large and small). Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown. Remove from the pan, and set on a cooling rack.