SIDE ESSENTIALS: SPICY CHEESY CAULIFLOWER MUFFINS

Side Essentials: Spicy Cheesy Cauliflower Muffins image

I was tasked with creating a veggie side dish with cauliflower, and after a four attempts, I came up with this recipe. It has a lot of great flavor, and you will want to make it again and again. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 16

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Ingredients

PLAN/PURCHASE
2 tablespoon(s) grapeseed oil
1/2 teaspoon(s) salt, kosher variety
1/2 medium yellow onion, finely chopped
1 stalk(s) celery, finely chopped
2 clove(s) baked garlic, smashed
3 cup(s) cauliflower rice
1/2 teaspoon(s) hungarian paprika
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) crushed red pepper flakes
3 large eggs
1/2 cup(s) sharp cheddar, freshly grated
1/4 cup(s) flour, all-purpose variety
3 tablespoon(s) parmesan, freshly grated, plus a bit more for topping
1/2 teaspoon(s) baking powder
- frank's hot sauce, to taste

Steps:

PREP/PREPARE
If you do not wish to go through the steps of making the cauliflower rice, you can purchase it in the frozen section of your local grocer. FYI: I have made these muffins both ways, and could not discern any taste difference between fresh and frozen.
Gather your Ingredients (mise en place)
Get a nice medium head of cauliflower. You will need enough to make three cups of rice.
Cut up the florets, and rinse in cold water.
Place into a food-processor fitted with an S-blade.
Give the florets a few 1-second pulses until they look like grains of rice.
Measure out three cups, and reserve.
Chef's Note: If you have more than 3 cups, you can always freeze the excess, and use in another recipe.
Add the oil to a large sauté pan over medium heat.
Add the salt, and onions and celery to the pan, and cook until they begin to soften, about 3 - 4 minutes.
Add the baked garlic, and cook until fragrant, about 60 seconds.
Add the cauliflower rice, and cook (stirring frequently), until tender, about 3 - 4 minutes.
Add the paprika red pepper flakes, and oregano.
Stir and cook for an additional 60 seconds.
Remove the pan from the heat, and allow to cool for 20 minutes.
In a large bowl, whisk together the eggs, and then add the parmesan and cheddar cheeses, flour, and baking powder. Then, add the cooled cauliflower mixture.
Combine the mixture, and then add the Frank's Hot Sauce, to taste.
Chef's Note: I truly love the vinegary taste of Frank's. I do not think any other hot sauce is quite like it. For this recipe, I like to add a few healthy dashes.
Add the mixture to muffin cups, and then place into a muffin tin. Add a bit more parmesan to the tops.
Bake until they firm up, and begin to slightly brown, about 20 - 24 minutes.
Chef's Note: Allow them to rest for 5 minutes before serving.
PLATE/PRESENT
Serve as a side dish with fish, chicken, beef, or pork. Or you could just wrap them up, and eat them as a snack (they taste great cold). Enjoy.
Keep the faith, and keep cooking.