Savory Cauliflower Biscuits

• 1 - 14 oz. bag riced cauliflower, cooked according to package directions
• 1 egg, beaten
• 1/2 tsp. garlic powder (I use Flavor Gods Garlic Lovers)
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 1 cup shredded mozzarella cheese (I use Trader Joe's lite mozzarella)

Preheat oven to 425 F.  Lake a baking sheet with parchment paper.

Cook the riced cauliflower according to package directions.

Meanwhile, whisk the egg and seasonings together in a small bowl.

Pour the cooked cauliflower onto a clean dish towel and let slightly cool.

Once cool enough to handle, ring out any extra liquid from the cauliflower and transfer it to a mixing bowl. Pour the eggs with seasoning and cheese on top of the cauliflower and stir to mix well.

Place a 3 inch biscuit or cookie cutter onto the parchment paper lined pan and scoop 1/4 cup of the mixture in.  Use your fingers to press it out.  And continue the process with the remaining mixture.  You should yield 7-8 biscuits.

 Bake until browned and crispy around the edges, about 15 minutes.  Transfer to a wire cooling rack until ready to serve or store.

ENJOY!

Yields 7 biscuits with 50 calories, 2.4 grams of fat and 1.4 carbs per biscuit.  YUM!