Cauliflower Biscuits with Coconut Flour

Tender, savory cauliflower biscuits are an straightforward way to turn a few everyday ingredients into satisfying little breads. Made with coconut flour and baked in a muffin tin, they are vegan, gluten-free, and grain-free, with nut-free and oil-free options.

Introduction

Cauliflower has been a go-to vegetable of mine for a long time, especially roasted. But I also love finding new ways to use it, and a batch of savory little biscuits is a particularly satisfying place to start.

When I was experimenting with different plant-based, grain-free vegan breads, I decided to pair cauliflower with coconut flour. Coconut flour can be a tricky baking companion: it absorbs a great deal of liquid, varies from brand to brand, and often appears in recipes that call for several eggs. Finding a good egg-free combination takes more than swapping in a flax egg and hoping for the reliable (even though I crossed my fingers and toes with each new test recipe).

Finally, success! Here, steamed cauliflower, flaxseed meal, and a small amount of coconut flour come together in tender, moist mini breads. I bake them in lined muffin cups, which makes portioning straightforward and saves the frustration of trying to coax delicate biscuits out of a greased pan.

I have enjoyed them for breakfast and lunch as well as alongside a meal. Think savory, softly set centers and golden edges—a little bread, a little soufflé, and a very welcome change of pace.

Why You’ll Love This Recipe

• Vegan, egg-free, and dairy-free:No eggs, egg whites, or dairy milk or dairy greek yogurt needed for these tender little breads. They are Paleo friendly and low in calories.
• No need to drain cauliflower:The moisture is used for part of the moisture in the biscuits, so n straining with a clean kitchen towel is needed.
• Gluten-free and grain-free:Coconut flour is the only flour. Choose gluten-free baking powder and milk as needed, and a grain-free milk to keep the entire recipe grain-free.
• Straightforward to make nut-free:Use a nut-free nondairy milk, such as hemp or soy milk.
• Plain oil-free option:Replace the tablespoon of olive oil with an equal amount of nondairy milk or water.
• Low in carbohydrates and sugar:Each biscuit has approximately 5.2 grams of carbohydrates, 3 grams of fiber, and 0.6 grams of sugar, based on the recipe’s published nutrition estimate.
• Convenient portions:A standard muffin tin turns the batter into eight individual biscuits, without rolling or cutting dough.
• Fresh or frozen cauliflower:Frozen cauliflower keeps preparation convenient; fresh cauliflower works, too.

Ingredients

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

• Cauliflower:Use plain frozen cauliflower or fresh chopped cauliflower. Steam it until tender, then drain before blending.
• Plain nondairy milk:Choose an unflavored milk for these savory biscuits. Almond, hemp, soy, or oat milk can be used. Hemp or soy milk keeps them both nut-free and grain-free; oat milk does not keep them grain-free.
• Flaxseed meal:Use ground flaxseed, rather than whole seeds, to help bind the egg-free batter.
• Olive oil:A small amount goes into the cauliflower mixture. Another cooking oil, extra nondairy milk, or water can be used instead.
• Coconut flour:Its absorbency is central to the recipe. Begin with the smaller amount specified in the notes and adjust until the batter is thick and moist, without becoming stiff.
• Baking powder:Provides leavening. Use a certified gluten-free product when needed; for a strict grain-free version, check that its starch is grain-free, too.
• Fine sea salt and ground black pepper:Keep the seasoning plain and savory. Adjust the salt to your taste.

How to Make Cauliflower Biscuits

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

1. Prepare the pan.Preheat the oven to 350°F (180°C). Line eight cups of a standard muffin tin with muffin liners.
2. Steam the cauliflower.Cook frozen cauliflower according to its package directions (stovetop or microwave), or steam fresh chopped cauliflower until fork-tender. Drain and let cool slightly.
3. Blend the wet ingredients.Process the cauliflower, nondairy milk, flaxseed meal, and olive oil in a food processor until very smooth.
4. Mix the batter.In a large bowl, whisk the coconut flour, baking powder, salt, and pepper in a medium bowl. Start with 1/4 cup coconut flour. Stir in the cauliflower mixture, adding more coconut flour as needed, up to 1/3 cup total, to make a thick, moist batter that is not stiff.
5. Fill the cups.Divide the batter evenly among the eight lined cups and smooth the tops.
6. Bake and cool.Bake for 40 to 45 minutes, until the edges are golden brown and the centers feel set when lightly touched. Set the pan on a cooling rack and let the biscuits cool completely in the pan. Serve at room temperature or chilled.

Taste and Texture

Savory and tender, cauliflower biscuits have a moist interior that reminds me of a cross between bread, a soufflé, and quiche, even though they contain no eggs. The edges turn golden as they bake, while the centers stay soft. Expect a delicate little bread rather than the flaky layers of a traditional rolled biscuit.

Storage

• Room Temperature:Serve at room temperature after the biscuits have cooled. Refrigerate leftovers promptly.
• Refrigerator:Keep the cooled biscuits in an airtight container for up to 5 days. They can be served chilled.
• Freezer:I do not recommend freezing them; their texture does not hold up well.

Serving Suggestions

Serve cauliflower biscuits with a bowl ofhearty vegetable soup, aplain salad, orcurry. Their small size also makes them a convenient savory snack or addition to breakfast and lunch, too. Enjoy them at room temperature or chilled, after they have cooled completely in the pan.

Flavor Variations

Add 2 teaspoons of mixed dried herbs (e.g., Italian herb seasoning or herbes de Provence) or 1 to 2 tablespoons of chopped fresh herbs (e..g, chopped chive parsley or basil leaves).

Add 1 and 1/2 tbsp of nutritional yeast to batter.

Add 3 tablespoons of chopped raisins and 1/2 tsp cinnamon to the batter.

Tips for Success

• Use muffin liners.The biscuits are delicate and can be difficult to remove from cups that are only greased or sprayed. My preference is silicone muffin liners. If you do not have muffin cup liners, generously spray the cups with nonstick spray.
• Drain the cauliflower.Drain after steaming before you add it to the food processor.
• Adjust the coconut flour.Begin with 1/4 cup and add more as needed, up to 1/3 cup total. The batter should be thick and moist, without becoming stiff.
• Allow the full baking time.The 40 to 45 minutes helps bake out excess moisture. Look for golden edges and centers that feel set when lightly touched.
• Cool completely in the pan.Set the muffin tin on a cooling rack and give the biscuits time to cool before removing them.

Ingredient Substitutions

• Fresh cauliflower:Use 6 ounces of fresh chopped cauliflower in place of frozen. Steam until fork-tender, then drain and cool slightly.
• Nondairy milk:Use plain almond, hemp, soy, or oat milk. Choose hemp milk or soy milk for a nut-free, grain-free version. Oat milk makes the biscuits unsuitable for a grain-free diet; use certified gluten-free oat milk if needed.
• Olive oil:Use another cooking oil, or replace the tablespoon of oil with 1 tablespoon of nondairy milk or water for an oil-free version.
• Coconut flour:I suggest keeping coconut flour for the most reliable results. Almond flour absorbs much less liquid and is not an equal-amount substitute; a version made with it would need adjustment and could be heavier and moister.

Frequently Asked Questions

Coconut flour varies in absorbency from brand to brand. Begin with 1/4 cup and add more as needed, up to 1/3 cup total, until the batter is thick and moist but not stiff. If it becomes too thick, stir in a little more nondairy milk or water to loosen it.

Yes. Replace the tablespoon of olive oil with 1 tablespoon of plain nondairy milk or water. Keep the remaining ingredients and baking instructions the same.

I suggest sticking with the lined muffin cups. Egg-free coconut flour breads can collapse when baked too tall, so a loaf pan may not work well. A larger, shallower pan would be a better direction for experimenting, but I do not have a tested baking time for that version.

I suggest using steamed fresh or frozen cauliflower. Dried cauliflower flour is a different ingredient, and I do not have a tested conversion for using it here.