Place cauliflower in a food processor. Process
until finely grated. Transfer to a microwave
safe bowl. Cover loosely and microwave on High
for 3 minutes. Let cool slightly. Transfer the
cauliflower to a clean kitchen towel and wring
out excess moisture. Return to the bowl and
stir in Cheddar, egg and salt until thoroughly
combined. Place a 3 inch biscuit cutter on the
prepared baking sheet. Fill the cutter with
about 1/4 cup of the batter, patting down
slightly in the mold. Repeat with the remaining
batter, leaving about 1 inch between each one,
until you have 8 muffins.
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