Broccoli & Cauliflower Cheese ‘Scones’: big batch recipe/paleo/grain free/gluten free

By Michelle Shearer

Cauliflowers are on special at the moment and one reason MamaBakers love specials is that it means perfect fare for a big batch recipe!    This recipe is excellent for lunch boxes and indeed, along with some veg, make a great dinner.


Makes at least 12 large muffins

One head of cauliflower
One head of broccoli
4 eggs
1 cup of almond meal
1/2 cup of cheese (paleo’s: omit this.  I just couldn’t …)
1/2 tsp of garlic salt
Ground black pepper.

Get creative with the recipe: add chopped fresh herbs from the garden, bacon bits, chicken, roasted pumpkin pieces etc.

  1. Preheat your oven to 200 degreesC and grease a couple of muffin trays (this recipe makes about 12 large-ish muffins)
  2. Roughly, cut up your cauliflower and broccoli then whizz them up in the food processor until they are rice-y in texture
  3. Fry the cauliflower and broccoli ‘rice’ in a frying pan in a little oil (of your choice).  Cook for about 5-10 minutes but not so it goes all mushy-mushy. Allow to cool for 15 minutes.
  4. Mix all the ingredients together in a bowl then spoon the mixture into each of the muffin holes.
  5. Bake for about 40 minutes or until they are golden brown.

I wouldn’t freeze these – I imagine the vegetables would make them go soggy but I could be wrong.  They did fine in the fridge for 3 days and didn’t go soggy.  These would be great to swap at a MamaBake session.

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