Best Cauliflower Crust Egg Cups Recipe By Tasty Recipes

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (200°C).
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20-30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
• Bake an additional 15-20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (240˚F). Line a baking sheet with parchment paper.
• Add the cauliflower to the bowl of a food processor and pulse until it becomes the size of rice. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes, or until it begins to steam. Remove the cauliflower and place on a clean kitchen towel. Wrap the towel around it and squeeze out as much liquid as possible; wait for the cauliflower to cool a bit if it's too hot to handle.
• Transfer the cauliflower to a large bowl and add the oregano, garlic powder, red pepper flakes, salt, Parmesan, and egg. Stir to combine.
• Transfer the mixture to the baking sheet and use your hands to form it into a round disk, ½-inch (1 cm) thick and 10-inches (25 cm) in diameter. Bake for 25-30 minutes, or until the crust begins to brown.
• Top the crust with your desired toppings and bake for another 10 minutes.
• Enjoy!

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
• Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
• Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
• Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
• Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
• Bake for 15-18 minutes, until golden. Set aside to cool.
• Reduce oven temperature to 375°F (190°C).
• In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
• In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
• Add the spinach and cook until wilted.
• Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
• Bake for 45 minutes, or until quiche is set and slightly golden.
• Let cool for 15 minutes before serving.
• Enjoy!

CAULIFLOWER CRUST EGG CUPS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20 to 30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice.
• Bake an additional 15 to 20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.

CAULIFLOWER HASH BROWNS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
• Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
• Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
• Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
• Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
• Bake for 35-40 minutes, until golden brown.
• Let the hash browns cool for about 15 minutes until they have set.
• Serve with desired dipping sauce.
• Enjoy!

THE BEST EVER CAULIFLOWER PIZZA CRUST RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Remove the leaves and stem of the cauliflower.
• Transfer pieces to a food processor and rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
• Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
• Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
• Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and an egg. Mix well.
• Line a baking sheet with parchment paper.
• Place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a "crust."
• Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
• Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
• Bake for another 5-7 minutes, or until the cheese has fully melted.
• Enjoy!