Cauliflower has often been used as a healthier substitute for many things including steak, rice, chicken wings, and pizza crust – but have you tried cauliflower bread yet? If you’re looking for a low-carb bread alternative, or just want to try something new, this recipe is for you!
When it comes to cooking and baking, ingredients matter, so it’s best to choose organic, local, and seasonal products. Not only do they taste so much better, but you can support your local community while avoiding long C02-intensive transport routes.
Where you live determines when you can buy regional and seasonal produce. In states like California, cauliflower is in season most of the year – in other States like Ohio, there’s only a three-month window. To find out when cauliflower is in season in your state, consult the Seasonal Food Guide.
Did you know that cauliflower is actually a type of cabbage? Check out these 11 Cabbage Types You Should Know.
Recipe for Cauliflower Bread
This cauliflower bread recipe is a very basic substitute for traditional white bread, and it can be customized in countless ways. Try adding fresh herbs from your kitchen herb garden, using pumpkin or sunflower seeds for garnish, or mixing in some garlic or vegan Parmesan cheese.
- 1 small head of cauliflower (approx. 3 cups)
- 5 large organic pastured eggs, separated
- 1 cup almond flour
- ¼ cup ground flaxseed
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp avocado or olive oil
Here’s how to make cauliflower bread:
- Preheat the oven to 350 degrees Fahrenheit and grease a standard loaf pan, or line it with parchment paper.
- Chop the cauliflower into florets and steam on the stove until tender, approximately 15 minutes.
- Pass the florets through a potato ricer, and then set aside to cool.
- Once cooled, use a cheesecloth or a clean tea towel to wring out any extra moisture.
- Add the egg whites to a mixing bowl or stand mixer and beat on high until stiff peaks form.
- In a separate bowl, combine the almond flour, ground flaxseed, baking powder, salt, egg yolks, and oil until smooth.
- Add the cauliflower rice in and mix until fully combined.
- Slowly fold the beaten egg whites into the batter, adding a little bit at a time until the mixture is light and fluffy.
- Pour the batter into the loaf pan and bake for approximately 45 minutes. The loaf should be golden brown and firm when finished.
- Allow to cool before serving.
Tip: Cauliflower bread is best eaten day of, but can be easily toasted in the oven the following day.
Wondering what to pair with your delicious, freshly baked bread? Why not try:affiliate links: If you buy here, you actively support Utopia.org because we get a small portion of the proceeds.
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