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Cauliflower Cheese Muffins & Warm Squash Salad [Gluten Free]

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gluten free cauliflower cheese muffins

Having discovered a variety of new gluten free cauliflower recipes recently I wanted to try the cauliflower tater tots I had seen on I Breathe..I'm Hungry
Following the instructions I began the following with a few alterations as always ;-)
The tater tots did not come out as anticipated, but we discovered a very delicious alternative!




Cauliflower Tater Tots/ Cauliflower Cheese Muffins {Gluten Free}

You'll need:

  • 1 Medium Sized Cauliflower
  • 2tb sour cream (original recipe uses heavy cream)
  • 2tb butter
  • 2 cloves garlic
  • 1 cup shredded cheese (we used jalapeno cheddar)
  • 4 egg whites


  1. Cut and trim cauliflower, cut as close to the florets as you can without them all falling apart.
  2. Add the sour cream and butter.
  3. Microwave for 5 minutes stirring halfway through.
  4. Chop two cloves of garlic.
  5. Add the cauliflower, garlic and cheese to food processor and pulse until mixed but still lumpy.
  6. Chill in the fridge for 30 minutes.
  7. Whip up egg whites, fold in half of the egg whites to the cauliflower mix, then the other half.
  8. Chill in the fridge for 30 minutes.

After the 30 minutes  I breathe, I eat says to put the mix into a pastry bag and squeeze out onto the baking tray. I'm not sure if it was because I used sour cream instead of heavy cream but the mix was very liquid after adding the egg whites. Also I don't get along too well with pastry bags so skipped that and spooned the mix onto the baking sheet.

For experiments sake, we put some of the mixture into muffin cups and baked them in a muffin tray for 20-25 minutes. These turned out far better than the cauliflower cheese mix that was on the baking sheets.

We baked the muffins and 'tater nots' at  375 degrees. The tater tots for ten minutes, and the cauliflower cheese muffins at 20-25.

Not one to give up,  I then tried frying the cauliflower tater tots in a pan as directed with 1/4" of oil. They turned out crispy and pretty good but the oil absorption is far too high making it an incredibly high calorie side.

The cauliflower cheese muffins turned out much better and perhaps we could've fried those but we served them as is, and they were delightful. I would like to make them again but this time I would add a white or hollandaise sauce to it and they would be magical!

Gluten Free Warm Mexican and Yellow Squash, Strawberry and Blue Cheese Salad in Roasted Hazelnut Vinaigrette.

Meanwhile  we had salad to serve up with the cauliflower cheese muffins. I had made a yummy salad for lunch and embellished it as a side dish for dinner.

You'll need:


  1. Slice the Mexican and yellow squash on the mandolin of your cheese grater.
  2. Use the grater part to shred the carrots.
  3. In a small frying pan add about 2 tbs of Lucini's Roasted Hazlenut Vinaigrette.
  4. Add the Mexican & yellow squash and onions.
  5. Add 2 tbs more of Lucini's Roasted Hazelnut Vinaigrette.
  6. After about 5 minutes, add the shredded carrots.
  7. Cook vegetables until soft adding more vinaigrette if necessary.
  8. Serve the cooked vegetables on a plate. Slice up some strawberries and about half an avocado per person.
  9. Sprinkle with blue cheese.
  10. Yum.

 

With two delectable gluten free side dishes of cauliflower cheese muffins and warm Mexican and Yellow squash salad, I wanted to keep the chicken pretty simple. We picked up some large skinless, boneless chicken breasts from Sunflower Farmers Market at a great price and one was enough to serve both of us with leftovers for lunch.

We diced up the chicken, coated with paprika, Mrs Dash and a little olive oil, added some white and black pepper and stir fried until cooked through. It was simple and delicious and didn't distract from our awesome side dishes!

It's a lot of prep work but well worth it, the dinner felt so extravagant yet apart from the yummy yet fattening cheese was super healthy!  The tater tots didn't turn out as I had hoped but the cauliflower cheese muffins were an awesome discovery, just need to figure out how to make a yummy gluten free hollandaise sauce to go with them!

I've cooked with Artisan Vinaigrette By Lucini - Roasted Hazelnut (8.5 ounce)several times now and it's a great addition to the kitchen! I love all the Lucini's line that are gluten free!

Written by Madeline Martin. Find me on Google+