I must admit, I found the idea of making cauliflower bread a bit daunting until I actually made it. It’s much easier than I realized, and the end result tastes even better than I thought. (By the way, if you are able to buy pre-riced cauliflower, this recipe is a breeze.) Now I make it pretty regularly. It’s not that I don’t eat bread, I certainly do, but when you make this yourself, you can easily modify the recipe with different cheeses and/or spices to fit your need. Whether you want a simple piece of “toast” or a grilled cheese sandwich, you can tailor this and get delicious results.
The first time I made this, I was doing Whole30, for which you can’t eat any grains, and I’m a big carbohydrate girl, so I really missed my pasta and bread. Making cauliflower bread saved me (sans any added cheese, of course.) It’s definitely a little more involved than your typical slice of bread, but it’s worth it!
Yield 4 pieces
- avocado oil
- 1 medium head of cauliflower (or the equivalent in pre-riced cauliflower)
- 1 large egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 450°F.
- Put parchment down on a baking sheet, and spray with avocado oil.
- Roughly cut up the cauliflower and put it in a high-speed blender or food processor to rice it.
- Microwave the cauliflower until it is cooked (about 7 minutes).
- Squeeze the cauliflower through the cheesecloth to wring out some of the water. (Be careful, it will be hot!!)
- Combine and mix the cauliflower, egg, salt, and pepper in a medium-sized bowl.
- Form into 4 even squares on the parchment paper, about 1/2 inch thick.
- Bake for about 18-20 minutes, until golden.
- Cool for 5-10 minutes before removing from the parchment.
If you feel like adding a bit more flavor to your bread, or tailoring the recipe to meet your need, you can add any different type of spice you'd like: a teaspoon of Italian seasoning, red pepper flakes, etc. or a 1/2 cup of parmesan cheese (duh!)