Cauliflower and market vegetables by jakub kapusnak

Have you ever used Cassava flour before? Its a flour that has a similar texture to regular flour. It also has no taste, as can be the case with almond or coconut flour. Its grain free, wheat free and nut free  so this makes it a smart alternative for food allergies and paleo diets.

Read more about Cassava in this article or try making Cassava Tortillas .

But back to the muffins… these are easy to make and are a surprising choice instead of bread for a light lunch or as a savoury breakfast topped with eggs and some bacon? Or how about in a packed lunch or picnic? The possibilities are endless.

Cauliflower Muffins

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  • 1x tbs olive oil (15ml)
  • 700 gr cauliflower rice
  • 1/2 tsp salt
  • 1/4 tsp minced garlic clove
  • 5 gr mild paprika—smoked if you like
  • 4-5 leaves of fresh basil shredded
  • 3 eggs
  • 100 gr of grated parmesan cheese
  • 60 gr cassava flour—use regular if needed
  • 1/2 tips baking powder


  1. Heat the oven to 180c
  2. Prepare a muffin tin with paper liners and set aside
  3. Heat the olive oil in a non-stick pan
  4. Add the cauliflower rice/salt until the rice is tender—about 5 mins
  5. Add garlic, paprika and basil and cook for 3 mins
  6. Let stand to cool
  7. In a large bowl mix all ingredients together except the flour.
  8. Add the flour and then portion into the muffin tins
  9. Bake for 25-30 mins until no longer wet when tested with a toothpick