cauliflower cheese bread muffins are my go-to when I’m craving something carby but refuse to give into a bread basket—can anyone else relate? There’s always a moment, maybe mid-afternoon or when Netflix is asking if you’re still watching, that snack cravings attack. If you’re anything like me, you want something salty, soft, and just… cozy. Not a salad. These little guys bring all the comfort, none of the guilt. Honestly, if you love anything like Baked Cauliflower With Cheese and Herb Sauce, you’ll be all over this recipe. It’s low-carb, cheesy, and shockingly simple.
Why This Recipe Works
So, let’s cut through the nonsense—this is one of those easy wins you’ll thank yourself for later. Cauliflower cheese bread muffins blend in cauliflower’s magic (so versatile, right?) with a heap of cheese. They’re savory, moist, and packed with flavor, but won’t leave you bogged down. You don’t need to be a pro chef, either. I swear, if you can stir and press stuff into muffin tins, you’re golden.
It honestly surprises people how good these taste. Not all low-carb things do, let’s be real! But with enough cheese, anything’s possible. Kids devour these, too, which is wild—mine usually act like cauliflower is poison. Plus, you can freeze them, pop ’em in the toaster later… Breakfast, snack, side, doesn’t matter.
“These muffins totally saved brunch for me! Couldn’t believe how close they come to real cheesy bread. Even my carb-obsessed brother kept asking for more!”
— Jenna B.
Ingredients You Will Need
Alright, let’s not overcomplicate things. Here’s what has to be on your counter:
- One medium head of cauliflower, chopped into florets
- Cheddar cheese (sharp’s my pick, but go wild)
- Eggs (two, large)
- Almond flour (adds just the right texture)
- Baking powder (not too much, just a teaspoon)
- Garlic powder
- Salt and pepper
- Chopped chives, optional (but I love that color)
That’s it. Nothing fancy or hard to track down at the store. Half the time I have all of this stuff laying around anyway.
Ingredients Notes & Substitutions
Now, I know some of you are pressed for time or working with what’s in the fridge. Let me clear a few things up—no need to panic if you don’t have the exact stuff:
If you’re out of almond flour, coconut flour works in a pinch. Just use a little less ’cause it soaks up way more liquid. You can swap cheddar for mozzarella or pepper jack, depends what taste you want. Not into chives? Parsley, dill, even a tiny bit of green onion does the trick. And if you’re dairy-free (I feel your pain), go for a strong-flavored vegan cheese. One more thing—no baking powder? It’ll still bake fine, just maybe a smidge denser.
Want to jazz it up? Bits of crispy bacon, a sprinkle of parmesan, or yes, diced jalapenos if you’re wild like me on Fridays.
Step-by-Step Instructions
Let’s be real. If you can run a food processor and not burn your kitchen down, you’re more than equipped for this.
First off, preheat your oven to 375°F. Don’t skip it, muffins need a hot oven. Next, toss your cauliflower florets into a food processor. Blitz ’til it looks like rice—not mush, not chunks. Microwave in a bowl for about 5-6 mins. Let it cool (I always forget and burn my hands). Then, dump the cooked “rice” onto a clean kitchen towel, and wring out as much water as humanly possible. This is what keeps them fluffy, not soggy.
Now, scrape your “dry” cauliflower into a bowl. Pop in your cheddar, eggs, almond flour, baking powder, garlic powder, salt, pepper, and chives. Mix silly—a fork works fine. You want everything evenly moistened.
Grease a muffin tin (I use spray), then spoon the mixture in. Don’t overpack, just divide it about evenly. Press down a little with a spatula.
Bake for 20-25 minutes, until they’re golden and set. Cool five minutes. Use a knife to pop them out. Try not to eat three before they even cool.
Top Tips
Let me spill my secrets, ’cause nobody should suffer sad muffins.
- Squeeze way more water from the cauliflower than you think you need. Seriously.
- If you like a crispy edge, run a thin brush of butter around the tin first.
- Stale muffins? Slice ’em, pop them in the toaster. Slather with more cheese (life’s short).
- For something super fancy, check out this Cauliflower Parmesan Flatbread Low Carb Gluten Free Delicious for another dinner upgrade.
Not every muffin comes out the same—sometimes, the moisture gods are not with you, and that’s okay. They’re still tasty.
Common Questions
Q: Can I use frozen cauliflower rice?
A: Sure thing! Just make sure you thaw and squeeze, squeeze, squeeze all the extra liquid out.
Q: How long do these keep?
A: Four days in the fridge, easy. After that, they start to get sad. Freeze for up to a month if you got leftovers.
Q: My muffins fell apart! What gives?
A: That’s usually too much moisture or not enough egg. Next time, drain better and maybe add another egg.
Q: Can I make this recipe without flour?
A: Absolutely. They’ll be softer, but skip the almond/coconut flour if you’re low on carbs. Throw in an extra egg white to help bind.
Q: Can I reheat in a microwave?
A: Yup. But my personal move is the toaster oven, for the crispiest “fresh-baked” fake-out.
And whoa, if you want even more ideas (I’m obsessed), peek at Easy Cheesy Cauliflower Muffins (Low Carb) – Hungry Happens for another take. Or try my favorite twist with crispy baked cauliflower with cream cheese dip recipe if you like things dunkable.
Trust me. If you’re navigating life on the low-carb highway but hate boring food, these cauliflower cheese bread muffins hit that perfect cozy snack craving. Just remember—don’t let anyone judge how much cheese you add.