Baked Cauliflower Latke Muffins

Can I just tell you how delicious these little "cupcakes" are?  These baked cauliflower latke muffins are super tasty and healthy for you.  Their main ingredient is the cauliflower and then 1 potato is added to the mix to give them a little substance, but you can totally make them without the potato.  Also, you can try using sweet potatoes instead of white.

I also made a modified cranberry chutney to serve on top and that totally makes this dish everything it is 🙂

If you happen to have a different fruit on hand that you prefer over cranberries you can totally switch that up, as well!

Ingredients you will need

I made my baked cauliflower latke muffins in a 12 cup non-stick muffin tin.  I've linked one below.  You will also need a blender.  I own the Ninja Blender and I have zero complaints.

1. 2 cups chopped cauliflower
2. 1 medium potato, peeled, boiled, and chopped
3. 2 eggs, beaten
4. ½ cup panko breadcrumbs
5. ¾ tsp kosher salt
6. 1 tbsp ground ginger
7. ¼ tsp ground black pepper
8. 1 tbsp. olive oil
9. coconut or avocado cooking spray

Rachael Ray 12 cup muffin tin with grips $16.99 

Ingredients for the cranberry chutney sauce

1. 2 tsp. olive oil
2. ¾ cup whole dried cranberries
3. 1 tsp. cinnamon
4. 1 tsp. ground ginger
5. 2 tbsp orange marmalade.

How to make this dish

1. Spray a muffin tin with cooking spray and set aside.  Preheat oven to 350º
2. In a blender combine cauliflower, potato, eggs, panko, salt, ginger, and black pepper.  Pulse until smooth.
3. Pour mixture into prepared muffin tins and bake for 20 to 25 minutes.  Tops will start to brown lightly.
4. Remove from oven and cool for 10 minutes before removing from pan.

How to make the sauce

1. Heat olive oil in a small saucepan.
2. Add cranberries and cook for 5 minutes.
3. Next, add cinnamon, ginger, and marmalade.
4. Cook for about 15 minutes or until marmalade is melted.
5. Once cauliflower is cooled, serve with marmalade as topping 🙂