Cauliflower and Parmesan Egg Muffins with Spinach and Avocado Salad

• 400 g cauliflower⇄
• 20 ml extra virgin olive oil⇄
• 10 g garlic⇄
• 3 g salt⇄
• 2 g black pepper⇄

Preheat oven to 180°C and grease a 12-cup muffin tin with a light coating of olive oil. Grate cauliflower into fine rice-like pieces using a box grater or food processor. Heat olive oil in a skillet over medium heat, add minced garlic, and sauté the cauliflower rice with salt and pepper for 4 minutes until softened and moisture has evaporated.

💡 If the cauliflower is very wet, squeeze out excess moisture using a clean kitchen towel to prevent soggy muffins.

• 200 g baby spinach⇄
• 2 medium avocado⇄
• 1 small cucumber⇄

Wash and dry baby spinach thoroughly, then place in a large mixing bowl. Halve and pit the avocados, scoop out the flesh, and cut into bite-sized cubes. Slice the cucumber thinly into rounds. Set aside while preparing the dressing.

💡 Keep avocado from browning by tossing it with a squeeze of lemon juice if preparing ahead.

• 8 units large eggs⇄
• 40 ml heavy cream⇄
• 60 g Parmesan cheese⇄
• 3 g dried Italian herbs⇄
• 100 g cherry tomatoes⇄
• 3 g salt⇄
• 2 g black pepper⇄

In a large bowl, whisk eggs with heavy cream until fully combined. Stir in finely grated Parmesan, dried Italian herbs, salt, and pepper. Fold in the sautéed cauliflower rice and halved cherry tomatoes until evenly distributed.

💡 Use a spatula to fold in the cauliflower to avoid overmixing and ensure a fluffy texture.

Divide the egg mixture evenly among the greased muffin cups, filling each about three-quarters full. Bake at 180°C for 22–25 minutes until the muffins are puffed, set in the center, and golden on top.

💡 Check doneness by inserting a toothpick in the center; it should come out clean.

• 30 ml extra virgin olive oil⇄
• 15 ml lemon juice⇄
• 10 g sesame seeds⇄
• 2 g salt⇄
• 1 g black pepper⇄

In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create a light dressing. Toss the spinach, avocado, and cucumber with the dressing just before serving to keep the greens crisp. Sprinkle sesame seeds on top for a nutty crunch.

💡 Dress the salad at the last minute to avoid wilting the spinach.

Remove the muffins from the oven and let them cool in the tin for 5 minutes to set. Use a small spatula or knife to gently loosen the edges before transferring to a plate.

💡 These muffins store well in the fridge for up to 3 days; reheat gently in the microwave for a quick breakfast.