Cheddar Cauliflower Biscuits

By Golfwidow7

1/6th of recipe (1 biscuit): 133 calories, 3.5g total fat (2g sat fat),
353mg sodium, 18g carbs, 3g fiber, 1.5g sugars, 8.5g protein
SmartPoints® value 4*

Ingredients

• 1 cup roughly chopped cauliflower (or 3/4 cup cauliflower rice)
• 1 cup whole-wheat flour
• 3/4 cup fat-free plain Greek yogurt
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 tbsp. whipped butter, room temperature
• 2 tsp. baking powder
• 1 tsp. dried parsley
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• Dash cayenne pepper
• Dash paprika

Preparation

Step 1

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs. (Even if you begin with
cauliflower rice, don’t skip this step!)
Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Recover
and microwave for another 2 minutes, or until hot and soft.
Transfer to a fine-mesh strainer to drain. Let cool for about 10 minutes.
Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.
Return cauliflower crumbs to the large bowl. Add remaining ingredients, and thoroughly mix.
Evenly form into 6 mounds (about 1/3 cup each), and place on the baking sheet, evenly spaced.
Bake until tops are golden brown and insides are cooked through, about 10 minutes.