Sometimes I do a really good job at cleaning out my fridge and not wasting ANYTHING. Other weeks, I’m too busy to think and I end up with a fridge full of food I was planning on cooking BUT never actually got to. Last week, my friends, was one of those weeks!
I used to make Cauliflower Biscuits and thought this would be a great opportunity to take these biscuits to the next level! ...AND I was able to use up some other veggies I had leftover. What I like most about the recipe below, is that these are perfectly portioned out for my meal prep. These Spicy Veggie Biscuits will give you a little kick and are a great low-carb side item for any meal. (PLUS they are only 66 calories per 1 biscuit)
How do you spice up your veggie intake?
Spicy Veggie Biscuits
Makes about 16 biscuits
1 small head cauliflower
1 small head broccoli
2 Tablespoons olive oil
1 teaspoon minced garlic
2 Tablespoons jalapeno, minced (less if you aren’t into as much spice)
1 red pepper, finely diced
⅓ cup thinly sliced green onion
½ cup cheese (I use freshly grated Parmesan)
½ teaspoon salt
¼ teaspoon pepper
½ cup almond flour
Fresh chives for garnish
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Rinse broccoli and cauliflower florets and shred using your food processor.
With a clean kitchen towel, strain out your cauliflower and broccoli - mine didn’t have a ton of excess water but the more liquid you can squeeze out the better!
Pour 2 Tablespoons of oil into a large skillet. Once heated, add cauliflower, broccoli, garlic, and jalapeno. Saute for 5-7 minutes. It should be slightly softened. Take off heat, empty into a large bowl, and let cool. (I usually just pop it in the refrigerator for 15 minutes and cut up the rest of my veggies)
After mixture is chilled add remaining ingredients into bowl and mix well - using your hands works best!
Fill a ¼ dry measuring cup with mixture and carefully pop out onto your parchment paper. Bake for 40 minutes or until they have a nice golden brown layer on them! Insides will be HOT so let cool for around 10 minutes before serving.