Cheesy Jalapeno Cauliflower Cakes

These little flavor bombs are #KetoFriendly and are a multi-meal side dish option.  They can be a nice hot side to meat, savory stews, or even beside eggs for breakfast.  You can even eat them cold, or at room temperature, beside a spicy bowl of chili!

Cheesy Jalapeño Cauliflower Cakes

• 2 Cups Riced Raw Cauliflower
• 1 Medium Jalapeño, chopped finely
• 2 Large Eggs, beaten
• 2 TBLS Melted Butter
• 1/3 Cup Grated Parmesan Cheese
• 1 Cup Grated Gouda Cheese
• 1 Cup Grated Cheddar Cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 tsp onion powder
• 1/2 teaspoon baking powder
• 1/4 cup coconut flour

Preheat oven to 375° F.  Grease a 12 Cup muffin tin with olive oil spray and set aside.

Combine the cauliflower, egg, and jalapeno in a medium bowl.

Combine the grated cheeses and the rest of the dry ingredients, then stir into the cauliflower mixture.

Divide evenly between the 12 muffin cups and bake 30 minutes, or until tops are browned.  Turn off the oven and leave cakes in the oven for another 30-45 minutes.

Store any uneaten cakes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.  #ThisGirlLovesToEat