6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish
Nutrition Info
Calories 176
Fat 10g
Carbs 8g
Fiber 2g
Sugar 3g
Protein 13g
How to Make It
1. Step
Preheat oven to 375°F (200°C).
2. Step
Using a food processor or a cheese grater, grate the cauliflower until fine or “riced.”
3. Step
Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
4. Step
Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
5. Step
Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
6. Step
Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
7. Step
Bake for 20-30 minutes, or until the crust turns golden brown.
8. Step
Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
9. Step
Bake an additional 15-20 minutes or until eggs are cooked through.