Cheesy Cauliflower Muffins
Prep time: 
Cook time: 
Total time: 
  • - 1 head of medium cauliflower
  • - ½ cup Gouda cheese, shredded
  • - 1 cup of fresh baby spinach, chopped
  • - 2 cloves garlic, peeled and chopped
  • - 2 whole eggs and 1 white egg
  • - 1 tbsp coconut (melted beforehand)
  • - sea salt and pepper
  1. Preheat the oven. Wash the cauliflower very well and then transfer it to a food processor. Pulse a few times until smooth like kind of a coarse flour and transfer the mashed cauliflower into a large mixing bowl.
  2. In a separate small bowl beat the two whole eggs plus the white egg with a fork until stiff. Then add it to the mashed cauliflower, along with Gouda cheese, coconut oil, spinach, garlic, salt, pepper and mix together.
  3. Then fill the muffin cups to the top with the cauliflower mixture and bake in for 25-30 minutes, until golden brown. ( temperature: 180C or 360F)
  4. Remove from the muffin pan and set aside for a while to cool.
If you by any reasons don't like using coconut oil, replace it with extra-virgin olive oil or a splash of butter.These muffins can be easily refrigerated for 3 - 4 days.

Just get creative, use the ingredients you have at hand and "cook it fit".
Recipe by Cook It Fit at