Cauliflower “Biscuits” with Bacon & Jalapeno

If you’ve already got your protein picked out for a meal, but are looking for a side to go with it . . . look no further. These cauliflower “biscuits” will go great with pretty much anything you pair with them.


  • 24 oz. cauliflower florets

  • 2 Tbsp coconut 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


  1. Preheat the oven to 400ºF.

  2. Using a food processor with a shredding blade attachment, shred the cauliflower. (Pulsing in a blender will work if you don’t have a food processor)

  3. Heat the coconut 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).

  4. Remove from heat, and stir in eggs & almond flour.

  5. With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. Tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.

  6. 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.

  7. Enjoy! Store any leftovers in the fridge.

(Recipe adapted from