Cauliflower Biscuits with Bacon & Jalapeño

This Paleo-friendly side dish is packed with cauliflower~ but doesn’t taste like it! They have a great flavor & have been approved by even my most non-Paleo of friends. These are done on a cookie sheet, so no more muffin tin mess. Check out for more pictures!

prep time:20 min
cook time:40 min
ready in:60 min
I'm a twenty-something year old with a passion for clean & healthy living. See my blog for simple, comforting Paleo recipes.
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  • 24 oz. cauliflower florets
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup almond flour
  • 2 eggs
  • 1/3 cup cooked bacon, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 jalapeño, chopped
  • Preheat the oven to 400ºF.
  • Using a food processor with a shredding blade attachment, shred the cauliflower.
  • Heat the olive oil in a large skillet over medium heat. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  • Remove from heat, and stir in eggs & almond flour.
  • With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  • Bake the biscuits at 400ºF for 35-40 minutes, or until they look golden brown & crispy. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
  • Store in the fridge, if you have any left! ;)