Rinse cauliflower and chop.

Put cauliflower in a blender or food processor with a few cups of water.

Run the blender until the cauliflower is riced completely.

Place cheese cloth or a clean dish towel in a strainer and pour the cauliflower and all of the water into the towel. Let the cauliflower drain, using the dish towel to squeeze out any excess water and make the cauliflower as compact as possible. Set aside until needed.

Destem and clean the pepper. Mince it finely. Mince the garlic as well and set them both aside.

Melt the butter in a small microwave-safe dish.

In a large bowl, measure out two cups of the cauliflower and mix together with the eggs, jalapeno, and garlic. Add in the butter and mix thoroughly.

Measure out the cheeses, onion, salt, pepper, flour, and baking powder. Mix all together in a small bowl. 

Stir the cheese mixture into the cauliflower mixture until completely combined.

Preheat the oven to 375F and grease two muffin tins generously. These muffins stick very easily, so this step is important.

Fill each muffin cup to the very top with batter (they don't rise much). 

Bake for 35 minutes, or until they are a dark, golden brown.

Let them rest in the muffin tin for at least ten minutes to set and cool before removing them. Remove them gently with a butter knife.