Cauliflower Cheese Muffins are savory, fluffy, low‑carb muffins combining riced cauliflower and melted cheese for a nutritious snack or side dish.

1 cup finely chopped or riced cauliflower (steamed and drained)

1 1/2 cups almond flour (or all‑purpose flour)

1/2 cup shredded cheddar cheese (or favorite cheese)

2 large eggs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or melted butter

1/4 cup unsweetened almond milk (or preferred milk)

Fresh parsley or chives, chopped (optional garnish)

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Preheat oven to 350 °F (175 °C) and line a muffin tin.
Steam or microwave cauliflower for 3–4 minutes until tender, cool slightly, and squeeze out moisture.
In a bowl, whisk eggs, almond milk, and olive oil; stir in riced cauliflower.
In a separate bowl, mix almond flour, cheddar, Parmesan, garlic powder, baking powder, salt, and pepper.
Add dry mixture to wet mixture and stir until combined.
Fill muffin cups about ¾ full with batter.
Bake 20–25 minutes until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack. Garnish with parsley or chives if desired.

Try different cheeses: mozzarella, gouda, feta.

Add fresh herbs like thyme or rosemary for flavor.

For a spicy version, add red pepper flakes or chopped jalapeño.

Use frozen cauliflower—thaw and drain well before using.

These muffins freeze well: cool completely, wrap and store in the freezer for up to 2 months.

To make dairy‑free, substitute with dairy‑free cheese and plant‑based milk.

For extra fluff, add an extra egg or increase baking powder slightly.