Summary

Ingredients

• 400 g cauliflower
• 1 egg (s)
• 1 teaspoon vegetable stock powder
• 150 g cheddar cheese, rated
• 1 medium onion (s)
• 1 clove garlic
• 1 pinch (s) salt
• 1 pinch (s) pepper

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Instructions

1. Roughly chop the cauliflower and cook until it is tender but not too soft. It can also be put in a suitable saucepan in the microwave for 8 minutes at 800 W, add 2 teaspoons of water.
2. Then chop the cauliflower with a potato masher, but not too fine. Blender or meat grinder also works. Drain the cauliflower well. Even better, remove the liquid in a salad spinner. Wringing it out in a fresh kitchen towel is also possible.
3. Mix well the cauliflower, egg, grated cheddar, finely chopped onion, and garlic.
4. Spray or brush the muffin tin with oil. Make the vegetable broth and pour it into the muffin pan so that the bottom is well covered in each hole. Pour the cauliflower mixture into the mold and smooth it out.
5. Bake at 180 ° C for 30 - 40 minutes.
6. Let cool down a bit and take out the muffins and serve. Also tastes good cold.
7. Variants: Without cheese as a low-calorie and low-carbohydrate side dish. Other types of cheese, e.g. Parmesan, Emmentaler, are excellent or hot with chilli.
8. Approx. 150 Kcal, 8 g Kh per muffin; without cheese 40 Kcal, 7g Kh