Maybe it’s a bit misleading to call these biscuits. Maybe I should have gone with another name. The reason I went with “biscuits” is because I think that they taste as close to the much-admired Cheddar Bay Biscuit as you can get* in the flavor department.
*I should say: as close as you can come to the flavor of the Cheddar Bay Biscuit when your primary ingredient is a cruciferous vegetable.
Frankly, the decision to call them “biscuits” was a marketing tactic. I’m married to a carb enthusiast, not a vegetable enthusiast. Although he will try anything that I make (bless him – there are many experimental meals whose recipes do not grace the archives of this blog), he will happily try anything I make when it at least sounds appealing. The distinction is important.
Ketch couldn’t even tell the difference between my version and the true “Cheddar Bay” biscuit. Or, at least, if he could have, I don’t think he would have asked so politely.
The picture below is actually a “brunch” that I made at home last week. Yes, I served steak with horseradish sauce, broiled tomatoes, cheddar and herb cauliflower “biscuits”, and hashbrowns for brunch for the two of us. I realize in hindsight that this is significantly more appropriate as a dinner than a breakfast. I would contend, however, that the presence of hashbrowns makes this completely brunch-appropriate.
Instead, the biscuits worked better in large ramekins or in a single casserole dish. The texture is soft; it’s somewhere between mashed potatoes and quiche on the Standard Food Firmness Scale (trademark pending).
Yields 12 large biscuits
- 1 head cauliflower
- 1/3 cup water
- 2 tablespoons butter
- 3 large eggs
- 2 tablespoons minced fresh garlic
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Dash each paprika and cayenne
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated sharp white cheddar cheese
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 teaspoon dried parsley
- Preheat oven to 350 degrees Fahrenheit.
- Coarsely chop cauliflower into large chunks. Place cauliflower in a microwave-safe bowl, add water, and cover with plastic wrap. Microwave for 10 minutes, until cauliflower is soft.
- Puree cauliflower in a food processor with butter, eggs, and fresh garlic until smooth.
- Transfer to a large mixing bowl and stir in remaining ingredients.
- Spray a large muffin tin or casserole dish with non-stick spray. Pour in cauliflower mixture.
- Bake for 25 minutes, until golden brown, then remove from oven and let cool for about five minutes. The biscuits are best served hot.