Cauliflower Power: Low Carb Mini Quiche Cups

This veggie packed, low carb tart is perfect any time of the day. Not only is it easy to grab and go, it’s packed with all the vitamins and nutrients needed to help you beat that afternoon food coma!

Ingredients:
- 1/2 of a cauliflower (medium sized)
- 2 packed cups of washed and cut kale
- 1/2 cup shredded mozzarella cheese, plus more for garnishing
- 1/4 cup sun dried tomatos
- 1/4 cup egg whites
- 1/8 cup cottage cheese
- sunflower seeds for garnish
- tools: food processor, mini tart pan

As usual, get the oven started and preheat to 375 degrees F. Then, we’ll prepare the cauliflower.

Cut off the stem of the cauliflower. Then cut the cauliflower into small florets. Put it in the food processor and pulse until it looks like grains of rice. Remove from the food processor and microwave for 6 minutes. You don’t need to cover it.

While the cauliflower is microwaving, you can prepare more of the filling. In a food processor, pulse the kale until it becomes large chunks. Then, add in the sun dried tomatoes and pulse. When it’s all shredded, add in the cheese and repeat until everything is shredded.

When the cauliflower is done microwaving, add in the kale mixture to the cauliflower. Pour in the egg whites, cottage cheese, and mix together with a spoon.

After your mixture is complete, spray your tart pan with cooking spray and then begin filling it! When you’re done filling all the cups, garnish with cheese and sunflower seeds.

When they’re all done, pop into the oven for about 20 minutes, or until the tops begin to brown.

We love that golden brown crust. Yum!

Recipe by Nanette Wong