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cauliflower muffins with a side of cranberry marmalade sauce
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Baked Cauliflower Latke Muffins

These healthy cauliflower muffins are super tasteful and the cranberry chutney sauce is the perfect topping that compliments the flavor.
Course dinner, lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Jillian Schneider

Equipment

  • 12 cup muffin tin
  • small saucepan
  • blender

Ingredients

  • 2 cups cauliflower chopped
  • 1 medium potato peeled, boiled, and chopped
  • 2 eggs beaten
  • ½ cup panko breadcrumbs
  • ¾ tsp kosher salt
  • 1 tbsp ground ginger
  • ¼ tsp ground black pepper
  • 1 tbsp avocado oil
  • coconut or avocado cooking spray
  • 2 tsp avocado oil
  • ¾ cup whole dried cranberries
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tbsp orange marmalade

Instructions

  • For the latke muffins:
    Preheat the oven to 350° and spray a 12 cup muffin tin with cooking spray and set aside.
  • In a blender; combine cauliflower, potato, egg, panko, salt, ginger, and black pepper. Pulse until smooth.
  • Pour mixture into prepared muffin tin and bake for 20 to 25 minutes. Tops will start to brown lightly.
  • Remove fro oven and let cool for 10 minutes before removing from pan.
  • For the chutney sauce:
    In a small saucepan; heat olive oil. Add cranberries and cook for 5 minutes.
  • Next, add cinnamon, ginger, and marmalade. Cook for 15 minutes or until marmalade is melted.
  • Once cauliflower is cooled, served with chutney as topping :)

Notes

Store in an airtight container in fridge for up to 5 days.
How can my kids help? Have them dump the ingredients into the blender and help pulse.