Cauliflower Bread
Cook Time
70
mins
Calories
162
Serving Size
12
Carbs
5.2
Fat
13.6
Protein
5.9
description
Yes... this is CAULIFLOWER!!
ingredients
- 3 c. cauliflower, riced
- 6 eggs, separated
- 1 1/4 c. almond flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 6 tbsp. butter, melted
- 5 cloves garlic, minced
- 1 tbsp. chopped thyme
- 1 tbsp. parsley, chopped
- Parmesan, for serving
directions
- Preheat oven to 350° and line a 9-x-5” loaf pan with parchment paper.
- In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool.
- When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
- In a medium bowl, beat egg whites until stiff peaks form. Set aside.
- In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined
- Stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.)
- Fold in the thyme and most of the parsley (save some for topping).
- Transfer batter to the lined loaf pan and sprinkle with more herbs.
- Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
- Sprinkle slices with Parmesan and more parsley.