• 1 cup roughly chopped cauliflower (or cauliflower rice- fresh/frozen)
  • 1 cup whole-wheat flour
  • 3/4 cup fat-free plain Greek yogurt
  • 1/2 cup + 2Tbsp shredded reduced-fat cheddar cheese
  • 1 tbsp. whipped butter, room temperature
  • 2 tsp. baking powder
  • 1 ½ tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • Dash cayenne pepper
  • Dash paprika


Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.
Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs (or use frozen cauliflower crumbles). Place cauliflower crumbles in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Recover and microwave for another 2 minutes, or until hot and soft. Transfer to a fine-mesh strainer to drain. Let cool for about 10 minutes. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.
Return cauliflower crumbs to the large bowl. Add remaining ingredients, and thoroughly mix. Evenly form into 8 mounds (about 1/4 cup each), and place on the baking sheet, evenly spaced. Bake until tops are golden brown and insides are cooked through, about 10 minutes. Top with remaining 2TB shredded cheddar cheese and let melt on hot biscuits.

Makes 8 servings
Serving Size: 1 biscuit


Calories 100
Fat 2.9g
Saturated Fat 1.6g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 8.1mg
Sodium 285mg
Potassium 5.6mg
Carbohydrate 13g
Fiber 2.2g
Sugar 1.2g
Protein 7.0g

Modified from