Cauliflower Biscuits with Bacon & Jalapeño {Paleo}

10.13.13

I love experimenting with cauliflower, so when I stumbled acrossthis recipefrom Delighted Momma’s blog I had to try it out. The flavor was awesome, & I loved her recipe (I seriously ate almost an entire batch!). However, I had a little trouble with the biscuits sticking to the muffin tin, no matter how much coconut oil spray I used, so I decided to revise it. I added in some spices & “extras” to jazz them up, plus devised a plan to ax the muffin tin (with the help of my mom!).

I have now made these biscuits countless times, for many different people; all have loved them! They almost never make it to leftovers. They are so easy & bake right on a cookie sheet- no more muffin tin mess! 🙂

Cauliflower is super low in calories, yet contains several health-benefiting antioxidants and vitamins. It’s low in all the bad stuff, & high in fiber, calcium, iron, and potassium (just to name a few). It also has a very mild taste if you cook it properly; making it a perfect substitute for flour & starches.

In this recipe, it soaks up the flavor of the spices, jalapeño, & bacon perfectly- giving an awesome savory biscuit-like taste. Whether or not you’ve enjoyed cauliflower in the past, you have to give these a shot! You would never guess they’re 100% Paleo and packed with veggies. 🙂

Ingredients:

2 bags (12 oz. each) cauliflower florets
2 Tbsp extra virgin olive oil
1/2 cup almond flour
2 eggs
1/3 cup fully cooked bacon, chopped (or go for bacon bits to save time!)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 jalapeño,chopped (keep the seeds if you like it spicy!)

Directions:

Preheat the oven to 400ºF.
Using a food processor with a shredding blade attachment, shred the cauliflower.
Heat the olive oil in a large skillet over medium heat.
Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
Remove from heat, and stir in the eggs & almond flour.
With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.

Now EAT! They store well in the fridge & taste great reheated too~ if they last long enough! 🙂

Print Recipe

5 from 1 vote

Cauliflower Biscuits with Bacon & Jalapeño {Paleo}

Servings: 12

Calories: 86kcal

Ingredients

2 bags (12 oz. each) cauliflower florets
2 tbsp extra virgin olive oil
1/2 cup almond flour
2 eggs
1/3 cup fully cooked bacon chopped (or go for bacon bits to save time!)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 jalapeno chopped (keep the seeds if you like it spicy!)

Instructions

Preheat the oven to 400ºF.
Using a food processor with a shredding blade attachment, shred the cauliflower.
Heat the olive oil in a large skillet over medium heat.
Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
Remove from heat, and stir in the eggs & almond flour.
With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.

Notes

Now EAT! They store well in the fridge & taste great reheated too~ if they last long enough! 🙂

Nutrition

Filed appetizers, side dishes, snacks

86 Comments

Julie B

October 14, 2013 at 12:15 am

LOVE these!! These are so super good! My new favorite side-dish. – even though I could probably eat the whole batch for a meal ???? And even though I Hate cleaning up the food processor, this recipe is totally worth it.

Reply
Jessie B
October 15, 2013 at 5:17 am
I'd rather rinse a food processor than scrub that dang muffin tin! & have a meltdown after all my biscuits get torn apart! 😉 haha. I'm glad you like 'em Mom, & thanks for helping me make them easier!
Reply
Anonymous
June 30, 2014 at 2:51 pm
What did you use to bake them on/with, instead of the muffin tin, a cookie sheet? I guess if they are not too battery/gooey, you could use a cookie sheet?
Reply
Anonymous
June 30, 2014 at 11:07 pm
Do you know how many calories in each?

Anonymous

October 14, 2013 at 11:15 pm

Those look great! good idea

Reply
Jessie B
October 15, 2013 at 5:18 am
Thank you! I checked out your blog, love it! 🙂

Nicholas beltramo

October 15, 2013 at 3:02 am

Looks like I have chef competition in the family!

Reply
Jessie B
October 15, 2013 at 5:18 am
Haha, oh no way! Total amateur over here. I would love to learn some of your fancy ways though! 🙂

Cassie

October 16, 2013 at 3:30 am

Can you freeze them

Reply
Jessie B
October 16, 2013 at 4:07 am
I don't see why not! I would either freeze them before baking, and add a few minutes onto your baking time~ OR freeze after baking, & microwave before you eat! Let me know if you try it out 🙂

Anonymous

October 18, 2013 at 1:57 am

Another option instead of almond flour?

Reply
Jessie B
October 18, 2013 at 4:02 pm
I would try coconut flour, or whatever type of flour you prefer; it's purpose is just to soak up some moisture & help bind the ingredients. 🙂

noranoraspotaphora

October 21, 2013 at 4:57 pm

I found these on pinterest. OMG they sound heavenly. I will try them. Thank you so much for sharing your healthy recipe.

Reply
Jessie B
October 22, 2013 at 6:36 am
Thank YOU for coming to check them out! Let me know how it goes if you do try them! 🙂

Jeannine Pace

October 23, 2013 at 10:17 pm

Going to make these this weekend!! What dish would you serve with them?

Reply
Jessie B
October 24, 2013 at 4:10 am
I usually serve them with something simple like meat & broccoli~ however you would serve typical biscuits! They go well with anything though. 🙂 Thanks for commenting & I would love to hear how they turn out!
See Also
10 Healthy Foods That'll Keep You Feeling Fuller for Longer Chicken Lime Soup (Gluten-free, Paleo, Whole30)Citrus Miso Slaw with 10 Vegetables | The First Mess Pumpkin Coconut Chicken Curry - Healthy Pumpkin Curry Recipe

Amy Martens

October 29, 2013 at 9:19 pm

If I don't buy Trader Joe's bagged cauliflower, would that be equivalent to one head? two?

Reply
Jessie B
November 1, 2013 at 9:33 am
I've made them using the heads, and it took about one large head or one & a half small ones. You could always measure out the florets you cut to get an equivalent of about 24 oz. just to be sure! 🙂

Anonymous

October 30, 2013 at 12:53 am

So yummy! Thanks for the recipe! Even my 16 year old loves them.

Reply
Jessie B
November 1, 2013 at 9:34 am
That's awesome! So glad to hear that 🙂 I'm happy to share.

Laurie Soderberg

November 7, 2013 at 2:14 am

OMG these were amazing!!! Thank you for your hard work in creating these. I plan on whipping these up again and again!! I did add an extra Jalapeno cause we like things spicy. I also shredded one large cauliflower but realized it was way to much so I only cooked/used half. Next time I will only shred half of a head of cauliflower. It yielded 8 pieces.
THANK YOU!!

Reply
Jessie B
November 9, 2013 at 8:30 pm
Thanks so much for your comment, I love the feedback! I'm glad you shared your experience with using the whole cauliflower heads, too~ so helpful! Thank YOU! 🙂

Sue

November 8, 2013 at 1:28 pm

These look so delicious !!! Love the ingredients in this recipe. Was wondering if I could use arrowroot flour to replace the almond flour?

Reply
Jessie B
November 9, 2013 at 8:31 pm
I think any type of flour would work! Its main purpose is just to soak up a little moisture from the cauliflower & help bind it all together. There's not enough to change the flavor much, so I say go for it! Good luck 🙂

Anonymous

November 23, 2013 at 2:37 am

Hello,

Im curious about how many muffins this recipe makes? I am trying to plan ahead for party! These look great and I am excited to make them!

Reply
Jessie B
November 24, 2013 at 3:47 am
Hi! It makes 12 "biscuits". Hope you enjoy them, I would love to hear how it goes 🙂

Anonymous

December 8, 2013 at 6:45 pm

I wonder if I could do everything, except bake them? I could save it in a bowl in the 'frig and just bake a few at a time during the week. Do you think that would work? Or would it get to soggy?

Reply
Jessie B
December 8, 2013 at 11:33 pm
I think it would work… on Thanksgiving I made these the night before, then baked the next day & didn't have a problem. You might want to add a few minutes onto your baking time, but should be fine! Let me know if you try it out 🙂

pmac

January 2, 2014 at 3:30 pm

How many biscuits can you eat with a meal? Are they unlimited? Thanks.

Cauliflower Biscuits with Bacon & Jalapeño {Paleo} - Just Jessie B (2024)

Cauliflower Biscuits with Bacon & Jalapeño {Paleo}

Ingredients

Instructions

Notes

Nutrition

86 Comments

Anonymous

Anonymous

Anonymous

Cassie

Anonymous

Anonymous

Sue

Anonymous

Anonymous

Tracey

Anonymous

Rachael

Anonymous

Anonymous

Anonymous

Anonymous

Grace

Diane

Sarah

Kathleen

Angela

Anonymous

Anonymous

Anonymous

Anonymous

Julie

Anonymous

Anonymous

ellen bay

Anonymous

Anonymous

John Zimmerman

Leave a Reply