Cauliflower and Parmesan Egg Muffins with Spinach and Avocado Salad

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.

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.

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.

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.

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.

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.