Baked Cauliflower Puffs

• Vegetarian

• Produce

  • 1 cup Baby spinach, fresh leaves
  • 1 small head Cauliflower, fresh
  • 1/4 cup Red onion

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Salt and black pepper

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 2 tbsp Parmesan, grated

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• a small head of fresh cauliflower or about 18 ounces frozen (3 cups when smashed)
• 1 large egg
• ⅓ cup all-purpose flour, plus more if needed
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan
• 1 cup fresh baby spinach leaves, stack and cut into thin ribbons
• ¼ cup chopped red onion
• salt and black pepper

Directions

• Steam the cauliflower until fork tender. Drain in a colander and let it cool.
• Preheat the oven to 400 degrees F. Generously butter and flour 9 cups of a muffin pan(s).
• Add the cooled cauliflower to a food processor and pulse until finely chopped.
• Add the egg and pulse until combined - it wont be completely smooth - there should be tiny pieces of cauliflower. Dump it out into a mixing bowl.
• Stir in the rest of the ingredients including about ½ teaspoon salt and ¼ teaspoon black pepper. If it seems watery mix in a few extra tablespoons of flour.
• Spoon into the muffin cups dividing it equally among them - it should fill them almost to the top.
• Bake about 30 - 35 minutes until set in the center and well browned around the edges.
• Cool in the pan about 10 minutes then turn the pan over and tap them out.
• If any of them get stuck run a butter knife around the edges.