Cheesy Cauliflower Cups

Preheat oven to 350 degrees. 

Grease your muffin tins well and for best results line them with parchment paper.  

One Cauliflower, riced 
1/4 cup Parmesan Cheese 
2 Tbsp softened butter (not melted) 
2 large egg yolks
1/4 cup almond flour
1 tsp Korean Chili Powder
(reduce the amount if you are using ordinary chili powder or add to taste) 
1 tsp Cajun or Creole seasoning
8 ounces grated pepper jack cheese 

My cauliflower measured out to a bit over 4 cups.  
(if you're not sure how to rice a cauliflower click HERE)
Combine cauliflower, butter, egg yolks, parmesan cheese and almond flour till well mixed.  If you are using larger eggs you might have to add some more parmesan cheese so the dough isn't to wet.  
Divide 'dough' between 12 muffin tins.  
Press down and make a well in the center with a spoon or a measuring spoon.  
Bake at 350 for 20ish minutes or until nice and golden brown.  
Add shredded cheese and return to oven to melt.  

These are very delicate.  I used a knife to remove carefully. 
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Have a Lovely Day!!!