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!

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!

Steps:

• Chop cauliflower into small florets (½ inch).
• Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
• Allow cauliflower to cool then place in a large bowl.
• Add celery, onion, parsley and egg.
• Stir in veganaisse, mustard and salt.
• Serve.