Coconut Flour Cauliflower Biscuits (V, Grain-Free)

Quick and easy coconut flour cauliflower biscuits, made in a muffin tin. The biscuits are naturally vegan, grain-free, nut-free, gluten-free, plus, only 52 calories each! You can make them oil-free, too.

Cauliflower is having a heyday, shifting shape to become a grain stand-in for rice, couscous, and pizza crusts, as well as a fine ready substitute for potatoes in salads, mashes and hashes. It’s been a favorite vegetable of mine for a long time (go-to preparation: roasted!), so it’s exciting to consider all of the new options for this winter white wonder.

Since I’ve been exploring grain-free, vegan breads these past few days, I decided to try combining cauliflower with coconut flour.

The results? A yummy, and easy-to-make mini bread: Coconut Flour Cauliflower Biscuits.

Recipe Benefits

You don’t need to be on a special diet to love these biscuits. A desire for tasty savory snacks or bread options, easy ways to add more vegetables into your day,  and easy new foods that are delicious, filling , satisfying and convenient is all that is needed to give them a try.

Still, it is worth noting their many virtues:

• Vegan
• Keto
• Paleo
• Grain-Free
• Gluten-Free
• Low Carb
• Low Sugar
• High Fiber
• Oil-Free Option
• 52 calories each

Ingredients for Making Coconut Flour Cauliflower Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

The biscuit ingredients are minimal:

• cauliflower (frozen or fresh)
• Plain nondairy milk (e.g., almond milk, oat milk, soy milk, hemp milk)
• Flaxseed meal
• Coconut flour
• Olive oil (or more nondairy milk, water, or the oil of your choice)
• Baking powder (certified gluten-free, as needed)
• salt & pepper

Coconut flour can be tricky. For example. you only use a small amount compared to grain flours and it is extremely thirsty (i.e., lots of liquid required). To make matters even more complicated, its performance can vary from brand to brand. Most often, it needs to be combined with another flour, such as almond flour,, and most baking recipes for coconut flour often require multiple eggs.

Without protein and volume from eggs, coconut flour baked goods can be flat with gooey centers. The usual egg substitutes–flax, chia, applesauce–can result in epic failures when you try to substitute them 1:1 for eggs.

But hope is not lost; it springs eternal. This is as an exciting challenge to try new combinations and invent new recipes altogether! These biscuits are delicious proof.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C) Line 8 cups of a standard muffin tin with muffin liners.
• Steam the cauliflower according to the package; drain and cool slightly. 
• In a food processor, process the cauliflower together with the milk, flaxseed meal, and olive oil in a food until blended and smooth. 
• In a medium bowl, whisk together the coconut flour, baking powder, salt and pepper. Add the cauliflower mixture, stirring until blended. 
• Divide batter evenly among prepared cups, smoothing tops.
• Bake in the preheated oven for 40 to 45 minutes until golden brown at edges and centers feel set when lightly touched. Transfer tin to cooling rack an cool completely in tin. Serve room temperature or chilled.

Taste & Texture

The biscuits taste like a cross between a bread, soufflé, and a quiche, despite the absence of eggs. While they are great as bread, I’ve also been eating these biscuits for breakfast and lunch. It’s been a fiber-rich week :).

Tips from the Cook

• Baking Time: The baking time may sound long, but it is correct. You are baking out some of the moisture so that these will not be too moist.
• Cauliflower: I used frozen cauliflower because it has been hard to get my hands on fresh on a regular basis (it is popular, as I mentioned at the start). You can certainly steam some fresh cauliflower. The frozen is pretty handy for whipping these together quickly.
• Use Muffin Liners: Because of their texture, these breads can be tricky to remove from the pan if you simply grease or spray the cups. Use muffin liners; you’ll thank me later :).
• Coconut Flour: It’s temperamental, varying somewhat across brands. I recommend starting with 1/4 cup and adding up to 1/3 cup (about 4 teaspoons more). The batter should be about this thickness (thick and moist, but not too stiff):
  

  

Happy baking and eating everyone, and here’s to bread in all forms.

FAQ

• Storage: Store the coconut flour cauliflower biscuits in an airtight container in the refrigerator for up to 5 days; these do not freeze well. They will keep at room temperature for up to 3 hours.
• My batter came out too thin/ too thick. Why? The absorbency of coconut flour can vary slightly from brand to brand. Start by adding the 1/4 cup and add more to achieve a thick but not stiff batter. If the batter is too thick, add more milk, or water. For best results, weigh the coconut flour.
• The recipe calls for frozen cauliflower. Can I use fresh instead? Yes! I used frozen cauliflower for convenience (so 8 can make these cauliflower biscuits any time), but you can use 6 ounces of fresh chopped cauliflower in its place. You will need to steam it until it is fork-tender.

More Cauliflower Deliciousness

1. Almond Flour Cauliflower Popcorn {2 ingredients, Vegan, Keto, Oil-Free}
2. Chopped Radish Cauliflower Salad {easy, vegan, keto}
3. Roasted Tomato Chickpea & Cauliflower Salad {vegan, high protein}
4. Cauliflower Biscuits {4 ingredients, vegan, grain-free, oil-free}
5. Cauliflower Rice Paella {vegan, keto option}
6. Vegan Cauliflower Cheese Bites {4-ingredients, Grain-Free}
7. How to Make Cauliflower Rice {keto, vegan}
8. Jeweled Cauliflower Rice {vegan, grain-free}