Here’s a Gluten-Free Cauliflower Bread recipe that’s keto-friendly, low-carb, and perfect for sandwiches or toast!
Ingredients:
- 1 medium head of cauliflower (or 3 cups riced cauliflower)
- 3 large eggs
- 1/2 cup almond flour (or coconut flour for nut-free option)
- 1/2 cup shredded mozzarella (or cheddar)
- 1/4 cup grated Parmesan (optional, for extra flavor)
- 1/2 tsp baking powder
- 1/2 tsp garlic powder (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat Oven & Prepare Pan:
- Preheat oven to 375°F (190°C).
- Line a baking sheet or loaf pan with parchment paper.
- Prepare the Cauliflower:
- If using a whole cauliflower, cut it into florets and pulse in a food processor until riced.
- Microwave riced cauliflower for 3-4 minutes, then let cool.
- Place the cauliflower in a clean towel and squeeze out excess moisture.
- Mix the Batter:
- In a bowl, whisk eggs, then mix in almond flour, cheese, baking powder, garlic powder, salt, and pepper.
- Add the drained cauliflower and mix well.
- Shape & Bake:
- Spread the mixture evenly on the baking sheet (shape into a loaf or rectangle).
- Bake for 25-30 minutes, or until golden brown and firm.
- Cool & Serve:
- Let cool for a few minutes before slicing.
- Use as sandwich bread, toast, or even pizza crust!
Tips:
✅ Extra Crispy? Broil for 2-3 minutes at the end.
✅ Dairy-Free? Skip cheese and add 1 tbsp psyllium husk for structure.
✅ Want a softer bread? Add 1 tbsp of melted butter or olive oil.
Would you like any variations, such as a herbed or cheesy version? 😊
