Grain-Free Cauliflower Biscuits

Cauliflower Biscuits

1 cup cauliflower, chopped (yields 2/3 cup cooked and pureed)

1/3 cup broth

1 pastured egg

1 Tbs. coconut flour
1 tsp. baking powder

1/2 tsp. savory seasoning (of your choice)

1/4 tsp. sea salt

1 Tbs. pastured butter

 

Preheat oven to 325 degrees.

In a small saucepan, combine cauliflower with about 1/3 cup broth or water.  Cover and allow to simmer until cauliflower is soft and the liquid is evaporated.  Transfer to a high-speed blender or food processor and puree until smooth. This should yield approximately 2/3 cup.

 

Combine puree with egg, coconut flour, baking powder, seasoning, and salt.  Stir well.

 

Grease the inside of one large or two smaller porcelain ramekins with the butter.

Fill the ramekins with the biscuit batter and cook for 10-12 minutes, until puffy and completely cooked through.  Alternatively, you can microwave the biscuit(s) for about 5-6 minutes on high.