I don't know where the idea for these stuffed biscuits came from, but I'm lovin' the result. I already want to test out some other fillings for these, because this cauliflower "mashed potato" filling was so satisfying!
By the way, the mashed cauliflower makes a delicious side dish on it's own (though Warren still disagrees, so cauliflower-haters beware).
Stuffed Biscuits with Mashed Cauliflower
biscuit dough:
2 cups flour
3 tsp baking powder
1 tsp salt
6 TBSP olive oil
2/3 cup water (or almond milk)
1 tsp onion powder
1 tsp garlic powder
1 tsp rosemary
mashed cauliflower:
1 head cauliflower, chopped into florets
2 cloves garlic, minced
1 TBSP oil
2 TBSP nutritional yeast
1 tsp rosemary
salt and pepper
almond milk, if desired
toppings:
1/2 cup mushrooms, chopped
1 tomato, chopped
1/2 cup red onion, sliced
Preheat oven to 450° F.
Bring a pot of water to a boil. Add cauliflower and cover. Cook for about ten minutes, or until the cauliflower is soft. Drain the water and put the cooked cauliflower in a food processor bowl. Add the rest of the mashed cauliflower ingredients. Process until it is the consistency of mashed potatoes, scrapping down the sides of the food processor bowl as needed. You can add a little almond milk to make it creamier.
Mix biscuit ingredients together and knead for a minute. Roll out dough on a lightly floured surface until 1/2 inch thick. Cut into circles using the rim of a drinking glass. Combine the scraps and roll out and cut again until you have twelve biscuits. Push each biscuit into a cup of a muffin tray, so that the biscuit dough covers the bottom and sides of the muffin cup, but leave the center hollow.
Put a dollop of mashed cauliflower in the hollow center of each biscuit. Top with a few pieces of mushroom, tomato, and red onion.
Bake for 12 minutes at 450° F.