You ever just crave something that’s both healthy and feels like a guilty pleasure? That’s where this keto cauliflower bread comes in—it’s like the culinary equivalent of finding a $20 bill in an old coat pocket!
It’s warm, fluffy, and oh-so satisfying without wrecking your keto goals. I remember the first time I tried it, I was skeptical—cauliflower as bread?
But it just works, trust me.
Steps
- Preheat your oven to 350°F and line an 8 inch by 4 inch loaf pan with parchment paper.
- Process the cauliflower in a food processor until it resembles fine crumbs. Microwave it for 3-4 minutes until tender, then let it cool. Once cooled, wring it dry using a tea towel, working in small batches.
- In a mixing bowl, beat the egg whites at high speed until stiff peaks form, then set aside.
- In a large bowl, combine the egg yolks, canola (or olive) oil, almond flour, baking powder, and salt to form a smooth paste. Mix in the prepared cauliflower until evenly combined.
- Gradually fold the stiff egg whites into the paste using a spatula, incorporating them in batches to maintain a pale and fluffy mixture without deflating the egg whites.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until the bread is fully cooked. Allow the bread to cool before slicing and serving.
Ingredients
- 3 cups finely riced cauliflower
- 6 large eggs, separated
- 6 tablespoons canola oil (use olive oil for a paleo or keto version)
- 1 ¼ cups superfine almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
FAQ
- How do I ensure my cauliflower bread is not too moist?
- To prevent the bread from being too moist, it’s crucial to dry the cauliflower thoroughly. After ricing the cauliflower, cook it by steaming or microwaving. Then, wring it dry using a tea towel or sturdy paper towels. Ensuring the cauliflower is dry will help maintain the proper texture of the bread.
- What is the purpose of using whipped egg whites in this recipe?
- Whipped egg whites are key to the bread’s structure and texture. By beating the egg whites to stiff peaks and folding them into the batter, they allow the bread to rise and give it a light, airy consistency rather than being dense and flat.
- Can I add flavors to this cauliflower bread?
- Yes, you can enhance the flavor of the bread by incorporating dry additions such as herbs like rosemary, thyme, or oregano, or by adding shredded cheese like parmesan or cheddar. It’s best to avoid liquid ingredients as they can alter the batter’s consistency.
- Is there an alternative to using the microwave for cooking the cauliflower?
- If you prefer not to use a microwave to cook the cauliflower, you can steam it instead. Steaming is an effective method to soften the cauliflower before wringing it dry.
- How can I make this recipe suitable for a paleo diet?
- To adapt this recipe for a paleo diet, substitute canola oil with olive oil and use a homemade paleo baking powder instead of regular baking powder. This ensures the recipe aligns with paleo dietary guidelines.
Tips
- Thoroughly dry the cauliflower before incorporating it into the batter to ensure the bread does not become too moist. You can achieve this by ricing the cauliflower into fine crumbs, then steaming or microwaving it, and finally wringing it dry using a tea towel or paper towels.
- Carefully fold the whipped egg whites into the batter to maintain the airiness of the bread. Avoid overmixing, as this could deflate the egg whites and result in a denser loaf.
- For a more flavorful bread, consider adding dry ingredients like shredded cheese or herbs such as rosemary and thyme when you mix in the cauliflower. Avoid liquid additions, as they can alter the consistency of the batter.
- If you prefer not to use a microwave, steaming the cauliflower is an alternative method that works well before the drying process. Just ensure the cauliflower is thoroughly dried to prevent excess moisture in the bread.
Equipment
- Food Processor – For ricing the cauliflower into coarse crumbs.
- Electric Mixer – To beat the egg whites to stiff peaks.
- 8-Inch by 4-Inch Loaf Pan – To bake the bread.
- Parchment Paper – To line the loaf pan for easy removal of the bread.
