Cauliflower Biscuits (Vegan, GF)

GF V DF VG SF Jul 29, 2026

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Introducing vegan, gluten-free, low calorie biscuits. They use a base of riced cauliflower, which provides neutral taste, fiber, and vitamin C for little calories. Almond and oat flour are added as binders, providing healthy fats and complex starches without the need for oil or refined flour. Finally, these "cheesy" tasting biscuits get their flavor from nutritional yeast, rosemary, and garlic. This simple snack or side dish works both warm or cold.

For a completely different biscuit recipe (one that's not vegan, gluten free, or healthy), check out my Small Batch o' Chicken Biscuits!

FLAX EGG
- 1 tbsp (6.5 g) Ground flaxseed
- 3 tbsp (45 g) Water
- 1 lb (454 g) Frozen cauliflower, thawed

REST OF INGREDIENTS
- 1/2 cup (56 g) Almond flour
- 1/3 cup (30 g) Oat flour
- 3 tbsp (15 g) Nutritional yeast
- 1 tbsp (3 g) Rosemary, dried
- 1 tsp (6 g) Baking powder
- 1 tsp (3 g) Garlic powder
- 1 tsp (3 g) Onion powder
- 1/2 tsp (3 g) Salt

1. Add flax and water to a small bowl, and mix together. Let sit for 5 minutes to gel and form your flax egg.

2. Preheat your oven to 400F. Line a large cookie sheet with parchment paper.

3. In a food processor, pulse thawed cauliflower in batches until you have the texture of rice. Don't over blend or it will end up mushy and watery. Add the cauliflower to a large bowl.

4. Add in the dry ingredients, and whisk together - almond flour, oat flour, nutritional yeast, rosemary, baking powder, garlic powder, onion powder, and salt.

5. Add the flax egg to the bowl, and mix with a silicone spatula to form a dough.

6. Divide the dough into 9 equal pieces, about 68 g each. Roll into a ball, place on the cookie sheet, lightly flatten, and shape into a circle. Optionally sprinkle the tops with everything bagel seasoning.

7. Bake at 400F for about 30 minutes, or until the bottoms and edges looked browned and dried.

8. Let cool on the sheet for 10 minutes before transferring to a cooling rack.

https://www.poormanprotein.com/recipes/vegan-biscuits

Servings: 9
1 biscuit (~54 g)
Calories: 76
Protein: 4 g
Fat: 4 g
Carbs: 8 g
Fiber: 3 g

Description

Introducing vegan, gluten-free, low calorie biscuits. They use a base of riced cauliflower, which provides neutral taste, fiber, and vitamin C for little calories. Almond and oat flour are added as binders, providing healthy fats and complex starches without the need for oil or refined flour. Finally, these "cheesy" tasting biscuits get their flavor from nutritional yeast, rosemary, and garlic. This simple snack or side dish works both warm or cold.

For a completely different biscuit recipe (one that's not vegan, gluten free, or healthy), check out my Small Batch o' Chicken Biscuits!

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Time

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

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Cost

Total Cost:

Cost per Serving:

$0.38

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Ingredients

Serving(s)

Flax Egg

1 tbsp Ground flaxseed
3 tbsp Water
1 lb Frozen cauliflower, thawed

Rest of Ingredients

1/2 cup Almond flour
1/3 cup Oat flour
3 tbsp Nutritional yeast
1 tbsp Rosemary, dried
1 tsp Baking powder
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Salt

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Instructions

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1. Add flax and water to a small bowl, and mix together. Let sit for 5 minutes to gel and form your flax egg.

2. Preheat your oven to 400F. Line a large cookie sheet with parchment paper.
3. In a food processor, pulse thawed cauliflower in batches until you have the texture of rice. Don't over blend or it will end up mushy and watery. Add the cauliflower to a large bowl.

4. Add in the dry ingredients, and whisk together - almond flour, oat flour, nutritional yeast, rosemary, baking powder, garlic powder, onion powder, and salt.

5. Add the flax egg to the bowl, and mix with a silicone spatula to form a dough.

6. Divide the dough into 9 equal pieces, about 68 g each. Roll into a ball, place on the cookie sheet, lightly flatten, and shape into a circle. Optionally sprinkle the tops with everything bagel seasoning.

7. Bake at 400F for about 30 minutes, or until the bottoms and edges looked browned and dried.

8. Let cool on the sheet for 10 minutes before transferring to a cooling rack.

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Notes

1. If you have frozen riced cauliflower, you don't need to use a food processor at all. Just combine in a bowl.

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Nutrition Facts

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Servings: 9

Serving Size: 1 biscuit (~54 g)

Calories: 76

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Total Fat: 4.0g (5 %)

Saturated Fat: 0.4g (2 %)

Polyunsaturated Fat: 1.1g

Monounsaturated Fat: 2.2g

Cholesterol: 0mg (0 %)

Sodium: 192mg (8 %)

Total Carbohydrate: 7.7g (3 %)

Fiber: 3.0g (11 %)

Net Carbs: 4.7g

Total Sugar: 1.5g

Protein: 4.0g (8 %)

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Vitamin B12: 6.38mcg (266 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 62mg (5 %)

Iron: 1.06mg (6 %)

Magnesium: 36mg (9 %)

Potassium: 260mg (6 %)

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Glycemic Index

:

27.1

Glycemic Load

:

2.1

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Nutrition Score

:

9.7

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Sources of Inspiration

https://www.powerhungry.com/2020/02/24/cauliflower-biscuits-4-ingredients-vegan-grain-free-oil-free/#wprm-recipe-container-25942

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