Cauliflower cakes from the muffin tin

Ingredients for 12 servings:

• 1 m.-large cauliflower, approx. 1 kg
• 2 tbsp sour cream
• 2 m.-sized eggs
• 2 m.-large egg white
• 120 g cheese, spicy, grated (e.g. mountain cheese)
• 2 spring onions, cleaned and washed
• salt and pepper
• nutmeg
• some butter to grease the baking tin

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

gluten-free, low-carb

Clean and wash the cauliflower, and divide it into florets. Place these in a steamer and steam for about 15 minutes. In the meantime, preheat the oven to 210 degrees Celsius (top and bottom heat) and grease a 12-hole muffin tin with butter. Let the cauliflower cool slightly, then puree it in a blender with sour cream and two eggs. Stir in the cheese and finely chopped spring onions, and season to taste. Fold in the stiffly beaten egg whites. Spoon the mixture into the muffin cups and bake on the middle rack of the oven for about 20 minutes. Once the cooking time is over, let it cool briefly, then carefully lift the cakes out of the cups with a tablespoon and serve immediately. Note: The cauliflower should be steamed, otherwise it will be too moist. For a heartier flavor, increase the amount of cheese in the puree or sprinkle the cakes with cheese before baking in the muffin tin.