Sunday, January 22, 2012

Cauliflower Savory Muffins

Cauliflower ... what? Muffins? Yes, I baked it in a muffin pan, so I guess it's muffins. 

It all started with that one cauliflower, that was sitting on the middle shelf in the refrigerator. Each time I opened the door to get a milk, or a soup, or an apple, or ... well, it was just there. By dinner time I had enough of cauliflower looks and took it out. And there I was, at the kitchen counter with a head of cauliflower, thinking what to make out of it. 
Salad? No, it's cold. Something warm would be more pleasant.  
Mashed cauliflower? Yes, it's warm but a bit too boring. And then it just hit me, yes, mushed cauliflower and potatoes with a few more ingredients, baked in a muffin pan... Bingo, dinner is coming!

I personally envy people who can plan their menu for a week and shop with a list of ingredients. 
I am always spontaneous in the kitchen (except holidays, when I do make a menu). 
I can change, add, or drop an ingredient from a recipe. I love improvisation in the kitchen and am not afraid to fail (it happened couple of times). 
Kitchen is a canvas, ingredients are a paint, and I am an artist of my own breakfast-lunch-dinner.

Back to the muffins.

Dill, Garlic, Pepper

Cauliflower Savory Muffins 


  • One head cauliflower, washed and cut
  • 2 Russet potatoes
  • 1 egg
  • a handful of whole wheat breadcrumbs (about 1/2 cup)
  • 1/3 cup almond flour (optional)
  • 1/4 cup extra sharp Tillamook cheddar cheese, shredded
  • 1 tsp dry dill
  • 1 tsp granulated garlic or 1-2 clove fresh, minced
  • salt  and pepper to taste

Cook cauliflower and potatoes until done, mash it, and salt to taste. 
Add garlic and dill, mix and set aside to cool down.
Preheat oven to 375F.
Presoak breadcrumbs in a little warm water.
When mushed cauliflower is cool enough to handle, add almond flour, mix well.
Squeeze  excess water from the breadcrumbs, add to the cauliflower. 
Add an egg, and mix.
Spray muffin pan lightly with a oil. 
Form a balls to fit the form. 
Top each muffin with shredded cheese and place the pan in the oven.
Bake 15-20 minutes until cheese on the top starts to turn golden-brown.
Serve with a sauce. I made a caramelized onions and Dijon mustard sauce. 
Freshly ground black pepper on the top adds an appetizing aroma to this muffins.

Until next time,
Cowboy Country Vegetarian


  1. Nice! This is really creative and would be tasty like crazy. I am spontaneous as well. I try to plan but then I veer off from the plan anyway.

    1. Thank you Kim. I am getting some vibes that we have a few things in common!

  2. Love the idea of savory muffins. Very clever Marina. I wish I was more spontaneous. I'm one of those that plans everything. With dishes such as this, keep on being spontaneous - it's working!

  3. Dear Sam, thanks you for your comment. I love your elegant blog and enjoy reading it. I like to plan most of the daily activities but not in the kitchen. It's like another person in me takes over when I enter the kitchen "podium"... :)

  4. I cannot plan either and honestly I don't know if I want to. I just like to surprise everyone including myself. These savory muffins look very much like something I would make if i had cauliflower in my fridge!

  5. Thank you Katerina! It makes me feel really good!

  6. What a clever treatment for an often mundane vegetable. Those "muffins" sound wonderful!

  7. I love cauliflower in any shape or form. You are a genius! I am definitely making these very soon.

  8. Thank you, and let me know how it was!

  9. What a clever and creative way to use cauliflower! I am one of those menu & list makers who shop and keep to the list....I like it, but it's not for everyone! For example, if you did it, we wouldn't have had these amazing muffins!


Your warm comments put a smile on my heart.