GLUTEN-FREE CAULIFLOWER BREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cauliflower, large eggs, almond flour, grated parmesan cheese, garlic, baking powder, butter, salt, italian seasoning, white sesame seed, fresh parsley, fresh rosemary
Provided by Crystal Hatch
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 269 calories, Carbohydrate 9 grams, Fat 21 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
CAULIFLOWER GARLIC BREAD
Saw this recipe on FB and a lower carb version of garlic bread and in my search to attempt healthier eating and the struggle to get veggies into my husband decided to try it. It was pretty easy and a nice fast bread when you need to get something ready in a hurry. Certainly NOT up to your regular garlic bread it was nice and I believe healthier. However; the background flavor of cauliflower was still there and I'd cut it back to half of whats called for. If I make it again I would leave out the cauliflower completely and believer then it'd be a nice addition to dinner. but I've posted here exaclty as I found it so anyone can make the decision as the want.
Provided by Bonnie G 2
Categories Breads
Time 1h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and line a 9-x-5" loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
- In a medium bowl, beat egg whites until stiff peaks form. Set aside.
- In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.) Fold in the thyme and most of the parsley (save some for topping).
- Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
- Sprinkle slices with Parmesan and more parsley.
- Cauliflower Garlic Bread.
- TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.
Nutrition Facts : Calories 146.7, Fat 12.5, SaturatedFat 6.8, Cholesterol 162.9, Sodium 578.3, Carbohydrate 3.4, Fiber 0.9, Sugar 0.9, Protein 6
CAULIFLOWER WITH GARLIC BREAD CRUMBS
I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.
Provided by Dr. Jenny
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
- Drain, rinse under running cold water, and leave to drain.
- In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
- Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
- Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
- Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
- Season to taste with salt and pepper and serve hot.
Nutrition Facts : Calories 448.2, Fat 23.7, SaturatedFat 3.6, Sodium 459.1, Carbohydrate 50, Fiber 6.7, Sugar 7.4, Protein 11.4
CAULIFLOWER GRATIN WITH GARLIC BREADCRUMBS
I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
- Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
- Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
- Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.
CHEESY CAULIFLOWER BREADSTICKS
These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve with your favorite marinara sauce.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half of cheese mixture into cauliflower, reserving remainder. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 340mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BAKED CAULIFLOWER WITH GARLIC BUTTER
Cauliflower is the quintessential Thanksgiving vegetable, full of flavor and nutrition. Baked with cheese, butter, garlic, and bread crumbs, this is a gorgeously crisp and golden side dish for Thanksgiving (or whenever).
Provided by Jonathan Waxman
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 F. Cut the cauliflower into half-inch slices, trimming and discarding the core.
- Rub the bottom of a large casserole or gratin dish with 2 tablespoons butter and season with salt and pepper. Layer the cauliflower slices in the bottom of the dish.
- Cut the bread into large chunks, then roughly chop until you have coarse crumbs (about 2 cups). Smash the garlic cloves and remove the papery peel. Melt the remaining butter in a large skillet over medium heat; add the garlic and the breadcrumbs and toast until slightly golden. Season with salt and pepper. Add ½ cup water and the oil to the cauliflower, top with the toasted breadcrumbs, and sprinkle with the Parmesan. Season with salt and pepper. Bake until the cauliflower is tender and the breadcrumbs and cheese are golden brown, 30-35 minutes.
- Tip: To reheat, sprinkle with fresh Parmesan and bake in the oven for 5 minutes.
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD
Italian comfort food--my mom made this when we were kids. Not many people have heard of it but it is a family favorite with lots of garlic, black pepper, and tender cauliflower simmering in a tomato broth. Serve with real garlic bread for a true Italian feast!
Provided by JoAnnOx
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
- Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
- While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
- At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
- When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
- Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 75.2 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 6.3 g, Protein 16.5 g, SaturatedFat 5.1 g, Sodium 1288.7 mg, Sugar 8.9 g
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