GARLIC CAULIFLOWER MINI MUFFINS

Cauliflower is an amazing cruciferous vegetable, filled with Vitamin C, K and folate.  Unfortunately, I'm not the biggest fan of raw or plain cauliflower, but my daughter can't get enough of the stuff.  Ever hide veggies in food to get someone to eat them?  Well, that's what I have to do to myself with this vitamin rich guy.  Long story short, I used a cauliflower puree as the base to a muffin recipe and the result were these amazing and fluffy bite size golden gems.  

You'll notice I preheat oven after I've already started mixing the ingredients.  By preheating the tin, the muffins tend to be fluffier, but you don't want the coconut oil to be so hot that the batter deep frys when it's added to the oil.  


INGREDIENTS:

• 4 c cauliflower
• 1/3 c coconut milk
• 1/2 c tapioca flour
• 1/4 c coconut flour
• 2 tsp baking powder
• 2 tsp garlic salt (plus 2 tsp reserved)
• 1 tsp sea salt
• 5 eggs
• 1/2 c coconut oil, melted

INSTRUCTIONS:

1. Chop 4 cups (approx 1/2 head) of cauliflower and steam until soft
2. Place steamed cauliflower in blender (or food processor) and add coconut milk, blend until smooth
3. Set cauliflower puree to the side
4. Pre-heat oven to 400F 
5. Pour 3/4 tsp melted coconut oil into 24 mini muffin tins, place the tins onto a baking sheet and into the oven
6. While tins are heating continue making batter
7. Place tapioca flour, coconut flour, baking powder and salts in a large glass bowl and mix with fork
8. Add cauliflower puree and eggs to the flour mixture and beat until smooth with an electric mixture
9. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquid
10. Remove baking sheet with tins from oven and pour 1 tbsp of batter into each tin
11. Place baking sheet of tins back into the oven and bake for 25 minutes
12. Remove from oven and sprinkle the reserved garlic salt evenly over the muffins (optional), then allow to cool for a few minutes before removing the muffins from the tins

           

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