Savory - Cauliflower Biscuits

These are like a souffle of goodness. Soft and spongy, with a light crisp flavor from the Greek yogurt; I'd definitely recommend as a snack since they're well-balanced with carbs to give you energy and protein and a bit of fat to keep you satisfied till the next meal, but they're great as a side to a main dish as well. Original recipe found on Cooking Light.

Ingredients:
Serves 12 

1 head cauliflower
3 garlic cloves
1/3 cup nonfat Greek yogurt
1/2 cup shredded cheese of choice
2 eggs
2 egg whites
1 tsp salt
1/2 tsp pepper


To Make:
15-20 minutes

- Preheat oven to 400. Set pot with 1" water to warm over fire.
- Clean cauliflower and cut into florets, then steam in pot (with lid on) for 10-12 minutes until tender.
- While cauliflower steams, beat egg whites in a very clean, cool bowl until firm and peaks form.
- Remove cauliflower from heat, and add minced garlic. Use a food processor or mash by hand until cauliflower is broken up into very small pieces and/or is creamy (depending on texture preference).
- Add 2 eggs, cheese, salt and pepper to cauliflower and mix well to incorporate.
- Slowly incorporate egg whites into cauliflower mixture, gently folding in.
- Lightly grease (I use cooking spray) 12 normal sized muffin tins or 24 mini tins, and evenly divide the cauliflower mixture between them.


To Bake:
25 minutes

Bake at 400 for 20-25 minutes, until golden brown.

Let cool briefly, then enjoy! Makes 12 servings.

Nutritional Information (per serving):
50 cals
2.5 g fat (1.3 g saturated)
15 mg cholesterol
332 mg sodium
7.3 g carbs (2.7 g fiber, 2.6 g sugar)
10.7 g protein