1 medium head cauliflower, cut into florets
3 cloves garlic
1/3 cup sour cream
4 ounces cheddar, grated
1 tbsp dried parsley
3/4 tsp salt
1/4 tsp pepper
2 large eggs
2 egg whites
Preheat oven to 400F and grease a non-stick muffin tin well.
Set a steam basket into a large pot and fill the bottom with an inch or two of water. Add cauliflower and garlic to pot and set over medium heat. Steam 7 to 10 minutes, or until quite tender.
Drain well and transfer to a food processor (including garlic cloves).
Puree until smooth and transfer to a large bowl. Stir in sour cream, cheddar, parsley, salt and pepper. Stir in eggs until well-combined.
In a separate bowl, beat egg whites until quite stiff but not dry. Gently fold egg whites into cauliflower mixture until just combined.
Divide evenly between prepared muffin cups and bake 18 to 22 minutes, until puffed and set and golden brown.
Remove from oven and serve immediately.
Each cauliflower puff has 70 Calories; 5g Fat (67.7% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 219mg Sodium.