Gluten Free Cauliflower Bread Recipe By Tasty Food

GLUTEN-FREE CAULIFLOWER TOAST RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
• In a medium microwave-safe bowl, microwave the riced cauliflower for 3-4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
• Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture. You should be left with about 1½ cups (450 G) of cauliflower.
• In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder and salt. Process for 30-60 seconds, until well combined.
• Heat 1 teaspoon of canola oil in a small square cast iron skillet over medium heat. Add half of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
• Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
• Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3-4 minutes, until golden brown. Let cool in the pans for 10 minutes before topping as desired and serving.
• Enjoy!

GLUTEN-FREE CAULIFLOWER BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
• Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a "rice"-like consistency. You should have 3-4 cups. (900 g)
• Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
• Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
• Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
• Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
• Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
• Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
• Bake for 45-50 minutes, or until the bread is golden brown.
• Let cool, then slice and serve as desired.
• Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
• Enjoy!

GLUTEN-FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 350°F and cover a pizza stone or small baking sheet with parchment paper.
• Place riced cauliflower, onion, and garlic in a food processor. Pulse until crumbly, but not paste-like. Pour into a large mixing bowl.
• Add almond meal, eggs, salt, and pepper to cauliflower mixture and stir to combine. Mixture should be sticky, but hold together. If too dry, add water 1 teaspoon at a time. If too wet, add extra almond meal, 1 teaspoon at a time.
• Divide dough into two equal pieces. Place one on prepared baking sheet or pizza stone. Keep the second piece in the mixing bowl and store in the fridge while the first bakes.
• Gently spread pizza dough into a circle using a rubber spatula and your hands. It should be about 1 inch thick.
• Place dough in oven and bake for 15 minutes, or until starting to brown around the edges.
• While crust bakes, prepare toppings of choice.
• Remove crust from oven and top with desired toppings.
• Return to oven, and cook another 10 minutes, or until bottom of crust is brown and toppings are hot.
• Remove from oven and cut into four slices. Repeat with remaining cauliflower crust.

5-INGREDIENTS CAULIFLOWER BREAD RECIPE

Steps:

• Preheat oven to 220ºC. Line a baking tray with parchment paper
• Steam the cauliflower florets for 5 minutes. Let them air dry.
• To make cauliflower rice, simply grate the steamed florets in a processor. They should be like small couscous. In this recipe, I got almost 4 cups of grated cauliflower rice from 1 large head. *
• Take the cauliflower rice in a tea-towel or cheese cloth and really wring it hard to get as much water out as possible.
• Return to the food processor, add in mozzarella, salt, pepper, and break in the eggs. Whizz on medium speed for about 30 seconds to a minute until well combined.
• Take small portions (almost 2 tbsps) and spread them on the baking sheet like a bread slice. You can also spread them in rounds to make burger buns or in one big round to make pizza base.
• Bake for 10 mins. Flip and bake for another 10 minutes till they are golden. **
• Ready! Serve with eggs or make burgers!

CAULIFLOWER BREAD RECIPE (HEALTHY GLUTEN FREE BREAD)

Steps:

• 1. Preheat oven to 350F (175C). line a 9 x 5-inch loaf with parchment paper,2. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous - don't over process or it will get mushy. Set aside.3. In a large bowl beat eggs until light and fluffy, about 2-3 minutes on high speed.4. Add Olive Oil, cauliflower, almond flour, salt, oregano and baking powder. Stir until incorporated.5. Pour the batter into prepared pan. Sprinkle with sesame seeds, sunflower seeds and flaxseeds on top.6. Bake for 40-45minutes, until golden. Allow to cool for 10 minutes in the pan, release from the pan and let cool completely before slicing.

GARLICKY CAULIFLOWER BREAD

Steps:

• Preheat oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper and lightly coat with cooking spray; set aside. Microwave cauliflower according to package instructions. Transfer to a food processor; pulse until smooth, about 15 pulses. Place in a clean kitchen towel or several layers of paper towel. Squeeze out liquid until completely dry; transfer the cauliflower to a large bowl.
• Add egg yolks, flour mix, oil, baking powder, garlic powder and 3/4 teaspoon salt to the cauliflower. Stir and mix with your hands until the mixture is completely smooth (it will be very thick); set aside.
• Beat egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir 1 cup of the whipped egg whites into the flour mixture until almost incorporated. In batches (about 1 1/2 cups at a time), fold in the remaining egg whites until just combined. Spoon the batter into the prepared loaf pan and bake until risen and golden brown on top, about 45 minutes. Remove from pan and transfer to a wire rack to cool completely, about 1 hour.
• When ready to make garlic bread, preheat oven to 425°F. Finely chop garlic on a cutting board and mash with the side of a knife until a paste forms. Stir the garlic paste, melted butter, parsley and the remaining 1/4 teaspoon salt together in a small bowl. Cut the cauliflower loaf into 12 slices; brush with the garlic-butter mixture. Place the slices in a single layer on a baking sheet. Bake, checking often to make sure it's not burning, until golden brown, 5 to 10 minutes. Serve immediately.