There are myriad ways to cook cauliflower–steaming, roasting, and stir-frying being some of the most common. This recipe for baked cauliflower puffs is an interesting twist on cauliflower that is so tasty, even cauliflower haters might be won over!
Cauliflower is a lower carb substitute for many heavier foods such as rice and white potatoes. When prepared correctly, it can substitute for and even mimic potatoes and rice. Interestingly, when my daughter first tried one of these puffs, she asked me if it were a “grits cake.”
The cheese in these puffs could be varied to make several versions of this recipe. This sharp cheddar is a perfect choice and very kid friendly. The next time I make these, I want to try Gruyere and fresh parmesan to see if the puffs taste similar my family’s favorite gourmet Gruyere cheese grits.
These freeze well and can be reheated in the microwave or oven. The microwave will yield a softer puff, so I microwave until thawed and finish in the oven to get the outside crispy.
Serving Size: 1
Amount Per Serving: Calories: 1221 Total Fat: 100g Saturated Fat: 50g Cholesterol: 200mg Sodium: 8515mg Carbohydrates: 25g Sugar: 2g Protein: 61g
Note: The first time that I made these, they were difficult to remove from my old muffin pan that had seen its better days. The cheese stuck to the pan and made the puffs nearly impossible to remove intact. After doing a bit of research, I decided to buy this muffin pan based on myriad rave reviews on amazon. I’ve used it several times, and it is FABULOUS–food comes out easily and cleanup is a breeze.