Description
Easy, healthy, and a great low-carb “bread” to enjoy
Ingredients
Scale
- 1 pound bag riced cauliflower
- 2 Tbsp oil (use sun dried tomato oil for best flavour)
- 2 jalapeños, seed and ribs removed, finely chopped
- 2 Tbsp sun dried tomatoes, finely chopped
- 1 large clove garlic, finely minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed rosemary
- 1/4 tsp oregano
- 1/4 tsp thyme
- 2 large eggs, lightly beaten
- 1/2 cup almond flour
Instructions
- Preheat oven to 400 degrees.
- Heat oil in a large skillet. Over medium heat, sauté cauliflower, jalapeño, tomato, garlic, and seasonings until they soften – somewhere around 10 minutes.
- Remove from heat and stir in eggs and almond flour.
- Spray a 1/4 cup measuring cup, press in cauliflower mixture, and put onto parchment paper lined baking sheet. Allowing the cup to “clunk” against the pan forces the mixture out.
- Bake for 35-40 minutes, or until a deep golden brown. Let biscuits cool on the pan about 5 minutes before serving.
- Leftovers can be stored in the refrigerator.
Notes
Leftovers freeze well, heat up well, taste swell!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
