Ingredients

Butter or coconut oil for coating muffin pans

2 cups cauliflower, crumbled

1 pinch of sea salt

3 eggs, whisked

1 cup cheese of choice (Cheddar, Parmesan or Mozzarella)

1 tablespoon coconut flour

½ tsp sea salt

1 cup of chopped spinach

½ -3/4 cup of chopped mushrooms (optional)

½ cup diced onion

Preheat oven to 400° F (204.4° C).

Grease 6-cup muffin pan with butter, ghee, or coconut oil.

Rice your crumbled cauliflower in a food processor into a rice consistency or you can buy already riced cauliflower at the grocery store and follow the prepartion instructions on the package.

If ricing your cauliflower, place 2 cups of the riced cauliflower into medium pot with 2 tablespoons of water and sprinkle with a pinch of sea salt.

Cover and steam on medium heat for 8-10 minutes, until soft, a little al dente.

Stir occasionally.

Remove from heat and uncover to allow to cool a bit.

Once cooled, put prepare riced cauliflower into a bowl and cover with a moist paper towel. Microwave on high for thirty seconds.

In a large bowl, combine eggs, cheese, coconut flour, salt and spinach. Lightly mix this up and set aside. Now the zest begins.

Saute the mushrooms and onions in a pan greased with coconut oil or olive oil for about 3 minutes. Onions should be translucent, but not browned. Mushrooms should be lightly cooked for a nice consistency. Add this to your cauliflower rice.

Mix together well.

With a spoon, fill your muffin tray evenly across all cups.

Gently flatten down the mix in the tray with the back of your spoon into the muffin pan, about ½ down the muffin cup.

Bake for 25-30 minutes or until golden brown on top.