side essentials: spicy cheesy cauliflower muffins

How To Make side essentials: spicy cheesy cauliflower muffins

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  Step 1
  PREP/PREPARE
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  Step 2
  If you do not wish to go through the steps of making the cauliflower rice, you can purchase it in the frozen section of your local grocer. FYI: I have made these muffins both ways, and could not discern any taste difference between fresh and frozen.
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  Step 3
  Gather your Ingredients (mise en place)
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  Step 4
  Get a nice medium head of cauliflower. You will need enough to make three cups of rice.
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  Step 5
  Cut up the florets, and rinse in cold water.
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  Step 6
  Place into a food-processor fitted with an S-blade.
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  Step 7
  Give the florets a few 1-second pulses until they look like grains of rice.
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  Step 8
  Measure out three cups, and reserve.
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  Step 9
  Chef’s Note: If you have more than 3 cups, you can always freeze the excess, and use in another recipe.
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  Step 10
  Add the oil to a large sauté pan over medium heat.
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  Step 11
  Add the salt, and onions and celery to the pan, and cook until they begin to soften, about 3 – 4 minutes.
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  Step 12
  Add the baked garlic, and cook until fragrant, about 60 seconds.
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  Step 13
  Add the cauliflower rice, and cook (stirring frequently), until tender, about 3 – 4 minutes.
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  Step 14
  Add the paprika red pepper flakes, and oregano.
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  Step 15
  Stir and cook for an additional 60 seconds.
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  Step 16
  Remove the pan from the heat, and allow to cool for 20 minutes.
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  Step 17
  In a large bowl, whisk together the eggs, and then add the parmesan and cheddar cheeses, flour, and baking powder. Then, add the cooled cauliflower mixture.
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  Step 18
  Combine the mixture, and then add the Frank’s Hot Sauce, to taste.
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  Step 19
  Chef’s Note: I truly love the vinegary taste of Frank’s. I do not think any other hot sauce is quite like it. For this recipe, I like to add a few healthy dashes.
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  Step 20
  Add the mixture to muffin cups, and then place into a muffin tin. Add a bit more parmesan to the tops.
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  Step 21
  Bake until they firm up, and begin to slightly brown, about 20 – 24 minutes.
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  Step 22
  Chef’s Note: Allow them to rest for 5 minutes before serving.
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  Step 23
  PLATE/PRESENT
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  Step 24
  Serve as a side dish with fish, chicken, beef, or pork. Or you could just wrap them up, and eat them as a snack (they taste great cold). Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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