1 cauliflower head, leaves removed
3 garlic cloves, minced
⅓ cup plain Greek yogurt
½ cup cheddar cheese, shredded
2 egg whites
1 teaspoon kosher salt
½ teaspoon black pepper
Step 1: Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
Step 2: Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Greek yogurt, salt and pepper and mix together. In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.
Step 3: Grease a mini muffin pan (or use parchment liners, or a silicone mini muffin tray). 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.
Makes 24 small Biscuits. Count 2 biscuits as ½ protein (group 6).