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! :)