Ok, I admit that when I first read about cauliflower bread it sounded bonkers, and not something that could possibly taste nice.
Coming from Denmark, where we eat dark rye bread, which for outsiders look like a dark brown brick and is really an acquired taste. For us Danes, we are fed this gem as soon as we can eat solids. Every day and even for parties.
While there are many amazing loaves of bread from around the World, none come close to the Danish Rye bread and even fewer can support the strong flavors from real Danish cheese.
But, this post is not for the admiration of Danish Rye bread or Danish cheeses. It is to celebrate the healthy eating that I discovered in the past year and I want to share the best cauliflower recipe I found.
Yes, I made and ate this bread, and I was positively surprised. AND, it is healthy 🙂
Just as an FYI – I do not add any salt to most of my recipes, simply because I think we can live without added salt and just enjoy the natural flavors.
Here we go;
- 1 large cauliflower head
- you can apparently buy cauliflower rice already made in the shops, but I prefer to make my own
- 6 large eggs; divide in yolk and whites
- 1 1/2 cup of almond flour
- 1/4 cup of grated parmesan
- 5 cloves of garlic
- 1 teaspoon of baking powder
- 5 tablespoons of melted butter
- 1 teaspoon of Italian mixed dry herbs
For the topping, you can use a few simple seeds like poppy seeds, sesame seeds, pumpkin seeds or pepita seeds. It’s really up to you and what tickles your fancy.
- Turn on the oven before you start, and set it to 350F / 180C
- Dust off your food processor and cut the cauliflower into florets, leaving the large stalks behind
- Throw them into the food processor and cut these suckers into small grain pieces. Not too long as you are not making baby food. You may have to do it in batches, depending on how large your food processor bowl is.
- Place all the “rice” in a microwave-friendly bowl, and nuke them for about 4 minutes
- When done, let them cool down a bit, and move on to the other items below
- Split the yolk and egg whites into two bowls
- Pretend you are Conor McGregor and beat up the egg whites until they are fluffy
- Take about half of the egg white fluff and put it in a larger 3rd bowl
- Add yolks, almond flour, parmesan, Italian mixed herbs, garlic, baking powder, and the melted butter.
- GENTLY mix the ingredients with a large spoon or spatula
- Let the paste rest a few minutes while you squeeze out the water from the “rice”
- Place the “rice” a cheesecloth, tea towel or another fine-meshed tool, and press out as much water as possible.
- Add the “rice” to the first mixture
- Add the remaining egg white fluff to the mixture
- GENTLY move it around until it is somewhat evenly mixed
- If you overdo the mixing, you might break the egg white fluff, which the bread needs to be spongy
- Spray a bread loaf tin well
- Pure the mixture into the bread loaf tin and sprinkle it with your desired topics
- Bake it for approx. 45 minutes, or until you see the bread get a bit golden
- When done, let it cool for a time before you attempt to rip it out of the bread loaf tin.
If it is too warm and sticking to the tin, then you will simply destroy the bread if you force it out. It’s all about technique and patience.
How to eat it?
Slice it like a loaf of normal bread, but use hummus instead. It’s fantastic with hard-boiled eggs, thinly sliced carrot or cucumber, boiled shrimps, avocado, etc.
Let me know how you get on – happy baking 🙂
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