Ingredients
• 1 cauliflower head, cut into florets
• 2 small garlic cloves, minced
• 1/3 cup Greek yogurt
• ½ cup shredded cheddar cheese, plus more for the top
• 2 whole eggs
• ½ a teaspoon kosher salt
• ½ teaspoon black pepper
• 2 egg whites
• 2 small garlic cloves, minced
• 1/3 cup Greek yogurt
• ½ cup shredded cheddar cheese, plus more for the top
• 2 whole eggs
• ½ a teaspoon kosher salt
• ½ teaspoon black pepper
• 2 egg whites
Directions
1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Prep a 24-cup mini muffin tin.
2. Steam the cauliflower flower until tender. Let it cool.
3. Grind the steamed and cooled florets in a food processor, then scrape into a medium bowl.
4. Stir in the yogurt, cheddar, whole eggs, salt, and pepper.
5. Pour the egg whites into a separate medium mixing bowl. Whip with a hand mixer until firm peaks form.
6. Fold the whipped egg whites into the cauliflower mixture.
7. Scoop the mixture into the 24-cup mini muffin tin. If desired, top with some extra cheese.
8. Bake for 20-25 minutes, until golden brown.
