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Cauliflower Cheddar Biscuits With Creamy Tomato Basil Soup
By Lena Abraham
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
24
Prep Time:
10 mins
Total Time:
40 mins
Could there BE a more perfect pairing on a cozy night?
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Ingredients
Cooking spray, for muffin tin
- 1
large head cauliflower
- 2
large eggs
- 2
cloves garlic, minced
- 1 cup
shredded cheddar
- 1/2 cup
freshly grated Parmesan
- 1 Tbsp.
freshly chopped parsley
- 2 tsp.
baking powder
- 1/4 cup
buttermilk
- 1/4 cup
cornstarch
- 1/4 tsp.
crushed red pepper flakes
kosher salt
Freshly ground black pepper
“O, That’s Good!” Creamy Tomato Basil Soup
Directions
- Step 1Preheat oven to 400° and spray a muffin tin with cooking spray. Grate cauliflower on small side of a box grater to form fine crumbs. Place in a clean dishtowel and squeeze out extra moisture.
- Step 2In a large bowl, mix together grated cauliflower and eggs. Add garlic, cheddar, Parmesan, parsley, baking powder, buttermilk, and cornstarch. Season with red pepper flakes, salt, and pepper.
- Step 3Drop a spoonful of cauliflower mixture into each muffin tin and bake until golden, about 25 to 30 minutes.
- Step 4 Serve warm with O, That’s Good! Creamy Tomato Basil Soup.
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