Cauliflower Muffins

-adapted from The Complete Low Carb Cookbook

-1 c. cauliflower, chopped small
-3/4 c. almond flour
-1/2 c. sharp cheddar cheese, grated
-1 c. milk
-1/4 c. Parmesan cheese
-3 large eggs
-1 T. baking powder
-1/4 t. onion powder
-1/4 t. salt
-1/4 t. black pepper

Bring a small pot of water to a boil. Cook the chopped cauliflower in the boiling water for 3 minutes, or until crisp-tender. Drain well and pat dry with paper towels. Feel free to do this far ahead of time if you wish. I did so, and just popped the cooked cauliflower in the fridge. Grease a muffin tin with cooking spray. In a large bowl, combine cooked cauliflower and all remaining ingredients in a large bowl and mix well. Divide between each muffin cup (12 of them)  and bake 20-25 min at 375 degrees. They are done when lightly browned and a toothpick inserted in the center comes out mostly clean. Let cool 5 min before serving. These were also great reheated the next day.