Cauliflower Bread

This cauliflower bread is the best cauliflower bread I’ve ever made. It is low carb, gluten free, paleo, keto. It can be used as toast, sandwich bread, and any other bread substitution you need.
Cauliflower loaf with a few slices

I am super excited to share with this recipe with you today. I have shared a lot of cauliflower bread alternatives like my cauliflower crusted grilled cheese or cauliflower bread buns. And even though I adore those recipes, I have always wanted something more.

I really wanted to be able to make a loaf of cauliflower bread. A loaf I can slice up and treat like any regular bread loaf. It’s something I’ve been testing for nearly two years.
Overhead photo of cauliflower loaf and slices

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Bread Texture

slices of cauliflower bread
This cauliflower bread looks similar to a loaf of white bread, though it doesn’t rise quite as high. It is sturdy enough to be sliced, toasted, used for sandwiches, etc.

The bread is much airier than your typical bread because there are whipped egg whites folded into the batter. It’s similar to texture as cloud bread, but slightly more durable and sturdy.

If you toast the bread, it will make it a little firmer and sturdier.

Bread Structure

Prep photo showing whipped egg whites folded into cauliflower bread batter
The key to the structure of the bread is whipped egg whites. Egg whites are whipped to stiff peaks and then folded into the batter. The whipped egg whites allows the bread to rise and keeps it light and airy rather than dense and flat.

How to Dry the Cauliflower

Like many of my cauliflower bread recipes, you will need to dry out the cauliflower before adding it to the batter. Cauliflower retains a lot of moisture so it would make the bread too wet if you don’t dry it out first.

First, use a food processor to rice the cauliflower until it resembles coarse crumbs. You want the cauliflower to be finer than if you were making a cauliflower rice dish.
prep photo showing cauliflower riced
Next, you cook the cauliflower either by steaming it or in the microwave.

Finally, you can wring dry by hand with a tea towel or a few sturdy paper towels, or you can continue to microwave to the cauliflower until it is dry. I discuss how to dry the cauliflower using only the microwave in this recipe. For this bread, I chose to wring the cauliflower dry by hand.
prep photo showing dried cauliflower

Flavor Options

I intentionally made a plain loaf because I wanted something similar to white bread. However, you can easily make this bread more flavorful by adding other toppings. I recommend sticking to dry additions because if you try to incorporate liquids, that will change the batter too much.

Some topping suggestions:

    • Dried or fresh herbs like rosemary, thyme, oregano
    • Shredded parmesan or cheddar cheese
    • Garlic powder or minced garlic

close-up of cauliflower bread loaf
If you enjoy this recipe, you may also like my cauliflower crusted grilled cheese, cauliflower bread buns, and cauliflower breadsticks.

Cauliflower Bread

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 10 slices

This is my favorite cauliflower bread recipe. This loaf of bread is sturdy enough for sandwiches, toast and any other bread substitution. 

Ingredients:

  • 3 cups cauliflower finely riced
  • 6 large eggs separated
  • 6 tbsp canola oil (use olive oil if making paleo)
  • 1 ¼ cup superfine almond flour
  • 1 tbsp baking powder
  • 1 tsp salt

Directions:

  1. Preheat oven to 350°F. Line an 8 inch by 4 inch loaf pan with parchment paper.
  2. Microwave cauliflower for 3-4 minutes or until tender. Allow cauliflower to cool. Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
  3. Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
  4. In a large bowl, combine eggs yolks, oil, almond flour, baking powder and salt. Mix until a smooth paste forms. Stir in the cauliflower until evenly mixed.
  5. Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites, When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
  6. Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.

Notes:

  • If you are making a paleo version of this recipe, substitute the canola oil with olive oil and use a homemade paleo baking powder.
  • Rice the cauliflower until it resembles coarse crumbs. You want the cauliflower to be finer than if you were making a cauliflower rice dish.
  • If you do not wish to use the microwave to cook the cauliflower, you can steam it before drying.
  • I intentionally made a plain loaf because I wanted something similar to white bread. However, you can easily make this bread more flavorful by adding other toppings like shredded cheese, fresh or dried herbs. If you are adding toppings to flavor the bread, add them when you add in the cauliflower.
  • Recipe adapted from delish
Nutrition Facts
Cauliflower Bread
Amount Per Serving (1 slice)
Calories 204 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 1g 5%
Cholesterol 98mg 33%
Sodium 285mg 12%
Potassium 301mg 9%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 2.9%
Vitamin C 28%
Calcium 10.7%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Cauliflower Bread. This is the best cauliflower bread! It's sturdy enough for sandwiches and toast. It is also gluten free, paleo, keto and low carb.

12 comments on “Cauliflower Bread”

  1. This bread came out GREAT! How do you store it? Fridge or counter?

  2. I am on keto. Can I substitute the canola with melted butter?? How many tablespoon of melted butter should I add??
    Regards,
    Mrs.Sundram

  3. How long will it store and can it be frozen? You have no idea how much this recipe excites me. I’ll let you know how it turns out. 

  4. I have a severe nut and banana allergy. Is there a substitute for the almond flour? 

  5. Is it 3 cups cauliflower before it’s riced or 3 cups after it’s riced?

  6. It turned out great! Don’t get discouraged if your initial egg yolk/oil/almond flour mixture doesn’t resemble a “smooth paste.” Mine was actually quite lumpy but everything turned out fine. I’m going to cube it, toast it and put it in my Thanksgiving stuffing to keep it low carb 🙂

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