Cauliflower Cornmeal Breakfast Muffins

We had cauliflower for breakfast, and if I hadn’t prepared it myself I wouldn’t have known it.

I steamed the cauliflower florets until tender then mashed them to a coarse consistency. To the mashed cauliflower I mixed in chopped onion, chopped jalapeño, shredded cheddar cheese and salt. The mixture was tasting really good at this point, but I decided to go ahead and make muffins.

I added an egg, some whole grain yellow cornmeal, baking soda, baking powder and a little more salt.


The muffins were baked at 375ºF for 45 minutes.




4 thoughts on “Cauliflower Cornmeal Breakfast Muffins

  1. Cauliflower is probably underutilized – at least by me. It is 88 cents a pound this week, so there will be a new supply this afternoon. I have a nubbin of Tillamook White Cheddar waiting to be finished off.

    May have to give this a try in the muffin pan in the Cuisinart Oven Central. Wish me luck!

    Virtual hugs,


    Liked by 1 person

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