Ingredients

The following ingredients have 6 Servings
  • 3 cups about half of a head shredded cauliflower (see Note)
  • 4 oz. about 1 cup shredded pepper jack cheese (I used Cabot Pepper Jack)
  • 1 egg
  • ¼ cup cornmeal
  • 1 tsp kosher salt
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Salsa or guacamole for dipping

Instruction

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
  • Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
  • Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
  • Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
  • Bake at 400°F for 15-20 minutes, or until golden brown.
  • Serve with salsa or guacamole for dipping.