Sunday, October 13, 2013

Cauliflower Biscuits with Bacon & Jalapeño {Paleo}


I love experimenting with cauliflower, so when I stumbled across this recipe from Delighted Momma's blog I had to try it out. The flavor was awesome, & I loved her recipe (I seriously ate almost an entire batch!). However, I had a little trouble with the biscuits sticking to the muffin tin, no matter how much coconut oil spray I used, so I decided to revise it. I added in some spices & "extras" to jazz them up, plus devised a plan to ax the muffin tin (with the help of my mom!).

I have now made these biscuits countless times, for many different people; all have loved them! They almost never make it to leftovers. They are so easy & bake right on a cookie sheet- no more muffin tin mess! :)


Cauliflower is super low in calories, yet contains several health-benefiting antioxidants and vitamins. It's low in all the bad stuff, & high in fiber, calcium, iron, and potassium (just to name a few). It also has a very mild taste if you cook it properly; making it a perfect substitute for flour & starches. 


In this recipe, it soaks up the flavor of the spices, jalapeño, & bacon perfectly- giving an awesome savory biscuit-like taste. Whether or not you've enjoyed cauliflower in the past, you have to give these a shot! You would never guess they're 100% Paleo and packed with veggies. :)



Ingredients:
  • 2 bags (12 oz. each) cauliflower florets
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup almond flour
  • 2 eggs
  • 1/3 cup fully cooked bacon, chopped (or go for bacon bits to save time!)
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 jalapeño, chopped (keep the seeds if you like it spicy!)


Directions:
  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
Now EAT! They store well in the fridge & taste great reheated too~ if they last long enough! :)











post signature

61 comments:

Julie B said...

LOVE these!! These are so super good! My new favorite side-dish. - even though I could probably eat the whole batch for a meal �� And even though I Hate cleaning up the food processor, this recipe is totally worth it.

pencilsandpancakes.com said...

Those look great! good idea

Nicholas beltramo said...

Looks like I have chef competition in the family!

Jessie B said...

I'd rather rinse a food processor than scrub that dang muffin tin! & have a meltdown after all my biscuits get torn apart! ;) haha. I'm glad you like 'em Mom, & thanks for helping me make them easier!

Jessie B said...

Thank you! I checked out your blog, love it! :)

Jessie B said...

Haha, oh no way! Total amateur over here. I would love to learn some of your fancy ways though! :)

Cassie said...

Can you freeze them

Jessie B said...

I don't see why not! I would either freeze them before baking, and add a few minutes onto your baking time~ OR freeze after baking, & microwave before you eat! Let me know if you try it out :)

Anonymous said...

Another option instead of almond flour?

Jessie B said...

I would try coconut flour, or whatever type of flour you prefer; it's purpose is just to soak up some moisture & help bind the ingredients. :)

noranoraspotaphora said...

I found these on pinterest. OMG they sound heavenly. I will try them. Thank you so much for sharing your healthy recipe.

Jessie B said...

Thank YOU for coming to check them out! Let me know how it goes if you do try them! :)

Jeannine Pace said...

Going to make these this weekend!! What dish would you serve with them?

Jessie B said...

I usually serve them with something simple like meat & broccoli~ however you would serve typical biscuits! They go well with anything though. :) Thanks for commenting & I would love to hear how they turn out!

Amy Martens said...

If I don't buy Trader Joe's bagged cauliflower, would that be equivalent to one head? two?

Anonymous said...

So yummy! Thanks for the recipe! Even my 16 year old loves them.

Jessie B said...

I've made them using the heads, and it took about one large head or one & a half small ones. You could always measure out the florets you cut to get an equivalent of about 24 oz. just to be sure! :)

Jessie B said...

That's awesome! So glad to hear that :) I'm happy to share.

Laurie Soderberg said...

OMG these were amazing!!! Thank you for your hard work in creating these. I plan on whipping these up again and again!! I did add an extra Jalapeno cause we like things spicy. I also shredded one large cauliflower but realized it was way to much so I only cooked/used half. Next time I will only shred half of a head of cauliflower. It yielded 8 pieces.
THANK YOU!!

Sue said...

These look so delicious !!! Love the ingredients in this recipe. Was wondering if I could use arrowroot flour to replace the almond flour?

Jessie B said...

Thanks so much for your comment, I love the feedback! I'm glad you shared your experience with using the whole cauliflower heads, too~ so helpful! Thank YOU! :)

Jessie B said...

I think any type of flour would work! Its main purpose is just to soak up a little moisture from the cauliflower & help bind it all together. There's not enough to change the flavor much, so I say go for it! Good luck :)

Anonymous said...

Hello,

Im curious about how many muffins this recipe makes? I am trying to plan ahead for party! These look great and I am excited to make them!

Jessie B said...

Hi! It makes 12 "biscuits". Hope you enjoy them, I would love to hear how it goes :)

Anonymous said...

I wonder if I could do everything, except bake them? I could save it in a bowl in the 'frig and just bake a few at a time during the week. Do you think that would work? Or would it get to soggy?

Jessie B said...

I think it would work... on Thanksgiving I made these the night before, then baked the next day & didn't have a problem. You might want to add a few minutes onto your baking time, but should be fine! Let me know if you try it out :)

pmac said...

How many biscuits can you eat with a meal? Are they unlimited? Thanks.

Jessie B said...

@pmac The biscuits are full of veggies, so I would go ahead & eat as many as you would like.. just eat till you're full. Hope you like 'em!

Erin Campeau said...

Do you just add the cauliflower to the food processer from the bag, raw? no steaming beforehand?

Jessie B said...

@Erin Yes mam, I shred it raw. The only cooking I do before the oven is the quick sauté once it's shredded :)

Erin Campeau said...

One more question! I am using turkey bacon, any ideas on how many strips to cook to get 1/3 cup?

Jessie B said...

@Erin I would say about 4-5 slices, depending on their size. But don't sweat it if you have a little extra! :)

Tracey said...

These are great! I am eating mine now! I skipped bacon and jalepeno (no bacon and we don't like spicy) and put about a cup of leftover holiday ham. Delish!! When I run out of ham...I plan to use chicken sausage. Love recipes with cauliflower! Thanks!

Jessie B said...

Great idea with the ham Tracey! I will have to try that. So glad you enjoyed them. Thanks for taking the time to tell me :)

Anonymous said...

Do you have the nutritional values and serving size for this?

Rachael said...

Since I don't have a food processor, would "mashing" the cauliflower work, i.e. steam the cauliflower and then use a mixer to "mash" into faux mashed potatoes? If not, what would you recommend?

Jessie B said...

@ Anonymous- I don't have nutritional values, but the ingredients are very clean & simple! I know there are websites where you can enter a recipe & it will calculate it for you if needed :)

@ Rachael- I think mashing is a great idea. The texture might be a little different~ so just go ahead & add a little more almond flour if they aren't sticking together. Should be fine though ;)

Tim said...

I tried this the first time 2 weeks ago as per your ingredients. I thought they were really good. Last week I added some chopped onions... They came out delicious... taste like eating homemade potato pancakes. One of my neighbors dropped by last week and I gave her a few and they loved it so I dropped off your recipe to her. Today I went to make it again and came to print your recipe out again. I think this time we are going to place the mixture in a pyrex baking dish and bake it like we use to bake potato pie for the holidays. I will let you know how it turns out. But we are keeping with your same ingredients just adding onions to the mix.

Thank you for an awesome recipe

Tim

Anonymous said...

would this work with Bisquick?

Jessie B said...

@Tim ~ Thank you so much for the feedback! I am so glad you're enjoying the recipe. I really want to try with onion, that's a great idea! Sounds delicious :)

Jessie B said...

@ Anonymous ~ You could substitute Bisquick for the almond flour if you'd like :) I use almond flour to keep it Paleo-friendly

Anonymous said...

Made these for our Valentines dinner and loved them. Used regular flour because that's what I had. Highly recommend making this.

Lindsay Harris said...

These are amazing I have made them twice! Just as good left over as they are fresh... highly recommend! Thanks for the recipe! Tonite I am trying it with minced garlic and some chili powder added hopefully it doesn't ruin a good thing :)

Lauren Travis said...

These are so amazing. I added sun dried tomato and onion powder and they are so delicious!! Thank you for the recipe.

Danielle6543 said...

I have these in the oven now and I am super excited to try them! However, for some reason when I scooped them out and put them on the baking try my egg ran out of a few of them....do you know what I did wrong? Thanks!

Anonymous said...

What did you use to bake them on/with, instead of the muffin tin, a cookie sheet? I guess if they are not too battery/gooey, you could use a cookie sheet?

Anonymous said...

Do you know how many calories in each?

Anonymous said...

How many calories in each?

Jessie B said...

Hi guys! I am not sure about the calories, but I will do the calculations soon & be sure to post them beneath the recipe. The calories are very few though- since they're mostly cauliflower!

& Yes, I use a cookie sheet or "baking sheet" for mine!

:)

Christina said...

Hi Jessie,
These are great! Do you find the consistency is a bit more like a potato cake, or even a polenta cake? I'm not sure if mine were moister than usual. They are tastey, but definitely not as light and fluffy as a traditional biscuit!

Jessie B said...

Hi Christina! Yes, I'd say that's a good way to describe them-- sort of a potato cake texture! If you want to make them a little more dry, you can try squeezing out the mixture in paper towels before you scoop them into biscuits & bake :) So glad you enjoyed them though!

Jessie B said...

Hi @Walidah ~ The flour in this recipe is just to soak up a little moisture & help bind things together... so you can substitute whatever you like! I would recommend coconut flour :)

Mary Beth said...

We cooked the cauliflower in the leftover bacon grease and added green onion. We love these! Thanks for the recipe and the tips to shred.

Jessie B said...

You are very welcome Mary Beth! Great idea to cook in the bacon fat, and love the green onion idea! I will try that!

-Lisa said...

I made these tonight and they were nothing short of spectacular! I did not add the bacon or the jalapeño only because of the meal I was serving them with. Thank you for sharing this wonderful recipe!

buttoni said...

These look and sound delightful! Printed it out to try soon!

Grace said...

Very rarely do I comment on online recipes I try just because the majority end up being good, but nothing too special. But THESE! OMG. I didn't think they tasted like biscuits to be honest but I did think they were just like gigantic tater tots which is even better because I could eat tater tots all day... but don't because obviously that is a very bad choice lol. I am planning on making these again but with a tablespoon as a scooper.

SO delicious. Thank you for the recipe!!

Jessie B said...

Lisa, thank you for the positive feedback! I'm so glad you enjoyed them! & Sorry for the delayed response!

Buttoni~ Let me know if you do try them out! I think you will love them!

Grace~ I LOVE your giant tater tot comment, so true! haha, I couldn't agree more. I have a "Paleo Pizza Bites" recipe that is similar to this one, which uses a tablespoon scoop. I think you would really like those if you enjoyed the "biscuits"! :) Thanks again for your nice message!

Diane said...

I imagine you are probably sick of hearing it :) but these are so very delish. I make them all time now. I believe they are about 60 calories each. Thank you for this great recipe.

Sarah said...

Do you know how many cups of shredded cauliflower it makes? I forgot to measure how much I had before I shredded! !

Jessie B said...

Diane~ Thank you so much for your sweet words~ never gets old to hear about someone enjoying my recipe! & Big thanks for sharing the calorie info... I know lots of readers would like to see that!

Sarah~ I think it yields about 4 cups of shredded cauliflower :)