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Categories:
coconut oil olive oil cauliflower onion clove garlic cottage cheese egg whites hot pepper parsley oregano garlic
Viewed: 59 - Published at: 4 years agoIngredients
- 1 tablespoon coconut oil
- 1 teaspoon olive oil
- 2 cups grated cauliflower
- 2 tablespoons finely chopped onion
- 1 clove garlic, minced
- 1 cup 1% cottage cheese, drained
- 1/4 cup egg whites
- 1 tablespoon hot pepper sauce (such as Frank's RedHot(R)), or to taste
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Method
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
- Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
- Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
- Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.
