Cauliflower Garlic Bread

My name is Lindsey and I am a Dietetic Technician with Nutrition Support.  I would be happy to review your recipe today.

 

(Makes 12 servings)

Serving size is either 1 slice or one muffin

 

Each serving provides:

½ green

1 healthy fat

3 condiments

 

3 cups cauliflower rice

6 eggs

1 ¼ cups almond flour

1 tablespoon baking powder

¼ teaspoon salt

6 tablespoons butter

2 cloves garlic

1 tablespoon thyme

1 tablespoon parsley


Preheat oven to 350. and line 9x5 loaf pan with parchment paper. I lightly sprayed the parchment paper with nonstick spray.
In a bowl microwave cauliflower for 3-4 minutes or till soft. Let cool. when its cooled transfer to a tea towel and wring out all the water.
In a mixing bowl, beat egg whites till stiff peaks form. set aside.
In a medium bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and 1/4 of your whipped egg whites. Stir till well combined, then stir in microwaved cauliflower. Fold in remaining egg whites till all incorporated. Be gentle for the mixture should remain fluffy. Fold in thyme and parsley.

Transfer batter into the lined loaf pan and bake till the top is golden, approximately 45-50 minutes. let cool completely before slicing.


If you caught yourself being tempted to eat to much when making the loaf. Do it this way then it’s all divided out in 12. Freeze after completely cooled then you can pull on out when you want it. I spray my muffin tins with a little nonstick spray or you could use muffin liners and omit the spray. Cook time this way is about 18 minutes at 350. Just like you do with a cake insert a toothpick or knife in the middle to see if it comes out clean; then you know it’s done.