Kelly B’s Cheesy Bacon Cauliflower Bites, modified from WWW.savorylotus.com
Butter, ghee (a kind of butter), or coconut oil for coating muffin pans
2 cups cauliflower ‘rice’ ground in food processor into a rice consistency
Pinch of Celtic sea salt (Pure Substance NaCI)
2 TBS water(Pure Substance H2O)
3 eggs wicked(heterogeneous mixture)
1 cup of cheese (cheddar, parmesan, motets) (heterogeneous mixture)
1 TBS coconut flour(homogeneous mixture)
½ tsp Celtic sea salt more(Pure Substance NaCI)
1 clove of fresh garlic crushed (homogeneous mixture)
4 strips of cooked bacon chopped into small pieces (heterogeneous mixture)
Preheat oven to 400f, coat Mini muffin pan with butter or coconut oil
Place 2 cups of cauliflower into medium pot. Sprinkle with a pinch of salt and 2 TBS of water cover and steam on medium heat for 8-10 mins until soft stir uncover and remove from heat allow to cool
In a large bowl, combine eggs, cheese, coconut flour, salt, and garlic. Add the cooked cauliflower and mix to combine
Fill your mini muffin pans ¾ full of the mixture press down with back spoon to get it in there good
Bake for 20 mins until they are nice a golden color.
Pairs Well With
I found this recipe on a piece of paper, my great grandma, who passed it down to my grandma, and she passed it down to me. I make them all the time because they are so delicious! They are just about bursting with a bacony flavor in a crispy little muffin. I chose this recipe because I think that people should try bacon and cauliflower together more often. CHEMISTRY INFORMATION: In addition to the pure substance and mixtures shown below, the cauliflower mixture, the batter after the rest of the ingredients are added, and the finished muffins are all heterogeneous mixtures. The butter warming up after it is taken out of the refrigerator, and the ”batter” being formed into little circle shapes due to the pan are both physical changes. The muffins rising up in the oven and the smell of the cooked muffins, and the muffins turning golden brown are all clues to chemical changes. NUTRITION INFORMATION: Per Muffin : 189 calories, 313 mg sodium, 9 mg cholesterol, 29.1 g carbohydrates, 14 g protein, 0 g fiber.
Submitted by: "Kelly B"