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Cauliflower & Quinoa Muffins

Makes: 12

All you will need is:

Lamb Brand Quinoa, 150g

Lamb Brand Mixed Herbs (or any other herb / spice), 1 tsp.

Lamb Brand Salt, ¼ tsp.

Cheese, 100g

Eggs, 3

Cauliflower, 1 small head

Garlic Glove, minced 1 small

All you have to do is:

  1. Bring 300ml water to a boil in a small saucepan. Add quinoa, cover and reduce heat to low. Cook until liquid is absorbed, about 12-14 minutes. 
  2. Finely chop a head of cauliflower in a blender or food processor. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it finely. 
  3. Cook the cauliflower in a non-stick pan over medium heat until translucent, about 6-8 minutes, or cook it in the microwave for 5 minutes. Cool for about 10 minutes. 
  4. Meanwhile, grate the cheese and beat the eggs. Preheat the oven to 2000C / Gas Mark 6. 
  5. Spoon a large scoop of the cooled cauliflower into a cotton tea towel and squeeze out as much liquid as you can. Continue this process until all of the cauliflower is squeezed. 
  6. In a large mixing bowl, combine the squeezed cauliflower with the rest of the ingredients. Stir thoroughly. 
  7. Press the mixture down on a baking sheet lined with baking paper. The mixture should be about 1cm thick. 
  8. Bake for 30 minutes, until the top and edges are starting to get golden brown. 
  9. Cut it into sticks, and serve alone or with your favourite dip. 

Note: These breadsticks keep fresh for up to 3 days in an airtight container in the fridge or store in the freezer for up to 2 months.

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