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Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
Cut the cauliflower into florets and steam them until tender, about 10 minutes. Allow them to cool slightly.
Once cooled, place the cauliflower on a clean kitchen towel and squeeze out as much excess moisture as possible.
Place the cauliflower in a food processor and pulse until it resembles rice.
In a large mixing bowl, combine the riced cauliflower, cheddar cheese, Parmesan cheese, eggs, garlic powder, onion powder, salt, pepper, and almond flour. Mix well until all ingredients are thoroughly combined.
Spoon the mixture evenly into the prepared muffin tin, filling each cup all the way to the top.
Bake for 20-25 minutes, or until the tops are golden brown and the muffins are firm to the touch.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Optionally, garnish with chopped fresh chives or parsley before serving.
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