| 8 | 45 | 26 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 24 |
| 1 medium head | Cauliflower (leaves removed) |
| 3 clove(s) | Garlic (minced) |
| 1/3 cup | Greek yogurt, plain, fat-free |
| 1/2 cup, shredded | Cheddar cheese |
| 2 medium egg | Egg |
| 2 medium egg | Egg white |
| 1 tsp | Kosher salt |
| 1/2 tsp | Black pepper |
1. Mashed Cauliflower. Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
2. Mix. Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.
3. In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.
4. Bake. Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.
5. Remove from the pan, and set on a cooling rack.
| Vegetables | 0.5 |
