This recipe uses cauliflower, coconut flour, and fresh herbs to create a low-carb biscuit perfect for dunking in soups or making mini sandwiches with!
Preheat oven to 350F and line a baking sheet with parchment paper or grease with coconut oil.
Stir together cauliflower, lime, cilantro, green onion, coconut flour,
tapioca starch, baking powder, and sea salt.
Crack egg into the mixture and stir together until fully combined
Let mixture sit 7-10 minutes to allow coconut flour to absorb the
moisture, then knead for about 30 seconds until it starts to stick together. If there is a lot of moisture (some cauliflower releases more water; some eggs are larger) add a couple more tbsp. of coconut flour until it sticks.
Form into small balls and then press flat into desired biscuit shape. The larger they are, the longer they will take to cook.
Bake for 45 minutes until tops are golden brown and biscuit is firm when pressed.
Let cool and enjoy!
*To rice cauliflower, break up into florets and pulse in a food processor until a small, rice-like texture is achieved.
Store in an airtight container for up to 5 days.