Healthy Cauliflower Bread

5 from 1 vote

Combine riced cauliflower, almond flour, eggs, garlic, and Parmesan cheese to make a savory and high-protein cauliflower bread.

Prep Time10

Cook Time45

Cool Time15

Total Time1 10

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: American

Diet: Low Calorie

Servings: slices

Preheat oven to 350 F. Prepare a 9-inch x 5-inch loaf pan with parchment paper.
Chop the cauliflower into florets if not using cauliflower rice and pulse in a food processor until it becomes a rice consistency.
Transfer the cauliflower rice to a microwave bowl for 3-4 minutes to steam. Remove from the microwave and set aside to cool. Once cool, ring out any liquid by placing the cauliflower in a clean kitchen towel and ringing it out.
In two separate bowls, separate the egg yolks from the egg whites. Place the egg yolks in a separate bowl and whisk. Then beat the bowl with the egg whites until stiff peaks form. I find this works better with a hand mixer, but you can mix by hand too.
Add 1/2 the egg whites to the egg yolk bowl with the almond flour, garlic, baking powder, olive oil and salt and fold together.
Add the cauliflower rice, Italian seasoning, cheese and remaining egg whites and fold together. Be careful to not overmix.
Transfer the batter to the prepared loaf pan and sprinkle the top with parsley.
Bake for 45-50 minutes or until the bread is lightly browned. Cool completely after baking before slicing and serving.

Don’t over mix the bread batter or the bread will turn out dense and gummy. Gently fold together the batter until just mixed.
Squeeze out all of the excess moisture in the cauliflower with a clean kitchen towel or cheesecloth. Ensure the cauliflower is completely dried by heating it in the microwave in 60 second increments.
The bread should be cooled completely before cutting it to avoid the slices crumbling apart.