Gluten-Free Vegan Cauliflower and Vegetable Muffins

Baked vegan cauliflower muffins with vegetable mixture for your tasty dinner

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 18Serving/Unit


Cauliflower, 1 medium unit
cut into flowers, cleaned and cooked
Potato, 1 large unit
Onion, 1 large unit
finely chopped
Olive oil, 2 tablespoons
for frying onions
Carrot, 1 medium unit
without peel, grated on a grater
Zucchini, 1 medium unit
grated on a grater
Whole rice flour, 2 flat tablespoons
Quinoa flour, 2 flat tablespoons
Gluten-free cornflakes, 30 g
ground to a crumbly texture
Water, 1/2 cup
Turmeric, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Hawaij, 1/4 flat teaspoon
Olive oil, 2 tablespoons
to grease the pan
Olive oil, 18 tablespoons
1 tablespoon to grease over each muffin


1. Mash the cooked cauliflower and potato until you get puree.
2. Fry the onion in the olive oil until browned. Add the carrot and zucchini and mix together for 5 minutes.
3. Mix all the ingredients together in a bowl, and fill in a greased muffin tin.
4. Bake at 350°F (175°C) for about 45 minutes.
5. Wait to cool and remove the cauliflower and vegetable muffins from the muffin tin.
6. Bon appetite (:

Total time: 1-2 hours

The nutritional value does not include the hawaij. Gluten-free breadcrumbs can be used instead of cornflakes. In addition, for those who are not gluten-free: instead of the gluten-free flours you can use whole meal flour or spelt, and instead of gluten-free cornflakes you can use regular cornflakes or regular breadcrumbs.

Nutritional Values Serving/Unit 100 Grams
Calories 160 cal 114 cal
Proteins 3 g 2 g
Carbohydrates 12 g 9 g
Fat 12 g 8 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Gluten-Free Vegan Cauliflower and Vegetable Muffins
Great muffins for children