So if you haven’t noticed yet, cauliflower can now be made into anything. I have already made cauliflower gnocchi and cauliflower ice cream (yes you heard that right) so naturally, bread was next. I wanted a grain free bread that would still be super moist and fluffy, and this one does not disappoint.
So why cauliflower? Glad you asked.
Benefits of Cauliflower
Choline.
Choline is great for brain health and helps to boost memory.
Anti-inflammatory.
Cauliflower has indole-3-carbinol along with vitamin K which is great at decreasing inflammation.
Digestion.
It is a great source of fiber and has compounds that help to regulate gut bacteria.
Ready to make some bread? Read on.
Cauliflower Bread (Paleo)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Ingredients
1 medium head cauliflower
5 eggs separated
1 cup almond flour
1/2 tsp himalayan salt
1 tsp baking powder
Instructions
Preheat oven to 350F.
Chop the head of cauliflower and steam until tender with a fork.
While cauliflower is cooking combine almond flour and egg yolks.
With an electric mixer beat the egg whites with the salt until soft peaks form.
When cauliflower is soft mash with a fork and using a cheesecloth or nut milk bag, squeeze out all excess water. This step is very important.
Add mashed cauliflower to almond flour and egg yolks and stir until combined.
Gently fold in egg whites until just combined.
Pour batter into a greased loaf pan and bake for 50 minutes.
Let cool before slicing for 5-10 minutes. Store in fridge for a week or freeze individual slices for later use.
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