Servings  – approx. 4

This recipe is fine for all stages of the program.

Ingredients:

• 3 cups of cauliflower, cooked, drained and mashed
• 2 eggs
• 1/4 cup fat free sour cream (optional extra for serving)…
• 1 heaping cup shredded low fat mozzarella cheese
• 2 Tbsp. grated parmesan
• 2 Tbsp. chopped chives or parsley
• Salt and black pepper, to taste

Directions:

1. Preheat oven to 400°F.
2. Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan.
3. In a medium mixing bowl, whisk the eggs then mix in the sour cream.
4. Stir in both cheeses and the chives.
5. Add cauliflower and mix well.
6. Spoon them into lightly sprayed muffin tins – fill almost to the top.
7. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown.
8. Remove from oven and let them cool 5 minutes in pan.

NOTE: Serve with a small dollop of fat free sour cream and a sprinkle of chopped chives.  Great as a side with grilled green beans or asparagus and protein of your choice.