Cauliflower bread that toasts beautifully — a moist, firm, low-carb and gluten-free loaf showcasing the versatility of cauliflower.
I’ve used cauliflower for wraps, breadsticks, pizza and even cake, so making a cauliflower-based bread felt like a natural next step. This loaf turned out firm yet moist and earned the Chief Taster’s approval. Slices made a lovely open-faced sandwich, and the next morning they were perfect toasted alongside scrambled eggs. I used coconut flour in this version, but almond flour could likely be substituted (reduce the egg quantity if you do) with similar results.
Cauliflower Bread (Coconut Flour)
Angela Coleby
Servings 8
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Ingredients
- 1 head of cauliflower trimmed into florets (should yield about 4 cups riced cauliflower)
- 5 tblspn coconut flour
- 4 eggs
- 1 tblspn psyllium husk powder
- 2 tblspn garlic powder
- 2 tblspn onion powder
- 1 tspn salt
- ½ tspn baking powder
Instructions
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Preheat the oven to 200°C (400°F).
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Place the cauliflower florets in a food processor and pulse until they resemble rice.
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In a bowl, combine the riced cauliflower with coconut flour, eggs, psyllium husk powder, garlic powder, onion powder, salt and baking powder. Mix gently until evenly combined.
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Grease and line a loaf tin with greaseproof paper.
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Spoon the mixture into the prepared tin and press it down gently to even the surface.
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Bake for about 45 minutes, until the loaf is set and golden at the edges.
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Allow to cool slightly, slice, and enjoy.
Notes
Nutrition (per slice, based on 8 slices): 94 Calories; 4 g Fat; 5 g Protein; 10 g Carbohydrate; 6 g Dietary Fiber; 4 g Net Carb. This is an estimate from an online nutrition calculator.
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