Cauliflower Breakfast Muffins

You don't often see “muffins” and “cauliflower” in the same sentence, but these cauliflower breakfast muffins are very nutritious, tasty, portable and most importantly easy to make.

Cauliflower Breakfast Muffins

INGREDIENTS (serves 2)

• 1 large cauliflower, broken into florets

• 30g baby spinach

• 80g red onion, finely chopped

• Handful of frozen peas

• 6 eggs, beaten

• Pinch cayenne pepper

• Salt and pepper to taste

METHOD

• Preheat oven to 190 C, gas mark 5.

• Blast the cauliflower in a blender for a few seconds (be sure to not overdo this, it needs to be consistency of rice). Transfer cauliflower into a thin tea towel and wring out excess water.

• Add eggs to the cauliflower and whisk until combined, then add all the other ingredients.

• Grease a muffin tin (or use muffin cases) and fill each one about 2/3 full.

• Bake for about 20-25 mins or until lightly golden