Low-carb cauliflower muffins

Ingredients for 1 servings:

• 400 g cauliflower
• 1 egg(s)
• 1 tsp vegetable stock powder
• 150 g Cheddar cheese, grated
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

for a 12-cup muffin tray, as a side dish or on its own as a snack

Roughly chop the cauliflower and sauté until tender but not too soft. You can also microwave it in a suitable saucepan for 8 minutes at 800W, adding 2 teaspoons of water. Then mash the cauliflower with a potato masher, but not too finely. A hand blender or meat grinder also works. Drain the cauliflower well. Even better, remove any liquid in a salad spinner. Wringing it out in a fresh kitchen towel also works. Mix the cauliflower, egg, grated cheddar, finely chopped onion, and garlic well. Spray or brush the muffin tin with oil. Make the vegetable stock and pour it into the muffin tin, ensuring that the bottom of each hole is well covered. Pour the cauliflower mixture into the tin and smooth it down. Bake at 180°C (fan oven) for 30-40 minutes. Let it cool slightly, then remove the muffins and serve. It also tastes good cold. Variations: Without cheese as a low-calorie and low-carb side dish. Other cheeses, such as Parmesan or Emmental, are excellent, or spicy with chili. Approx. 150 kcal, 8 g carbohydrates per muffin; without cheese 40 kcal, 7 g carbohydrates