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.
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.
Bread Texture
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
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.
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.
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
If you enjoy this recipe, you may also like my cauliflower crusted grilled cheese, cauliflower bread buns, and cauliflower breadsticks.
Cauliflower Bread
Ingredients
- 3 cups cauliflower finely riced
- 6 large eggs separated
- 6 tbsp canola oil (use olive oil if making paleo or keto)
- 1 ¼ cup superfine almond flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F. Line an 8 inch by 4 inch loaf pan with parchment paper.
- 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.
- Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
- 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.
- 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.
- 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
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.
AMAZING!! I honestly thought this was going to come out disgusting and that I’d have to throw it out BUT it’s so good. I put bagel seasoning in the batter and on top and it has a great taste. It somehow has this natural butter flavour to it, I’m a huge fan. I’m wondering if I put the batter in a circular bread-dish if it would work.
Thanks for the recipe! Truly amazing and will now be my go-to recipe 🙂
So glad you enjoyed!
I tried using cauliflower flour rather than ricing my own. used 3 cups, it was way too much. too dry to even use. any tips on how to use the flour? HELP
cauliflower flour is very different from riced cauliflower so you definitely can’t do a 1:1 substitution. I haven’t baked with cauliflower flour so I don’t know what the amount would be
Do you think gelatin would work instead of the egg whites? I’m allergic to egg whites. 🙁
No, unfortunately this recipe needs the egg whites
I’m not sure if you can use aquafaba.
Making sure the califlower is dry is a must.
I added dry, 1 teaspoon of natural garlic to the recipe it is amazing….So savory and rich!!
Plus I used Walnut Oil instead of Canola Oil, as a healthier choice.
Simply Perfect!
Love this bread for breakfast!!
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I’m happy it worked out for you!
I have a couple questions. Is it 3 cups riced or once it’s wrung out? Once I rung out the water is less than 3 cups because it’s compact.
Also when you say it must be dried, it that simply getting out as much water as possible or after you wrong it out it still needs to dry?
3 cups is measuring the riced cauliflower. That is why the recipe says “3 cups cauliflower, finely riced”. You wring dry the cauliflower. you do not need to dry again after you wring out the water.
I haven’t tried this yet, but was wondering if I can use Coconut flour instead of almond flour?
I have not tested it with coconut flour
I used half broccoli and half cauliflower instead of the full quantity of cauliflower rice. Very yummy and it looked quite colorful
I’m so glad to hear it worked with the broccoli
Does anyone know if this recipe can be adapted/made in a bread machine?
it will not work in a bread machine
I was wondering how long this keeps. Could I make multiple loaves or would they spoil too quick??
Because of the ingredients used, the bread doesn’t keep that long, only about 3 days in the fridge
Is it possible to use oat flour?
I have not tried with oat flour
Is it possible to freeze this? I’m waiting for my first to finish baking now, and am already planning to make more ?
Sorry I have not tried freezing but I think it should be okay
I am completely new to this. Approximately how many heads of cauliflower makes 3 cups of riced?
Thank you
it will vary depending on the size of cauliflower, but you shouldn’t need more than 1 head. It will likely be less than 1 head depending on your cauliflower size.
This recipe looks amazing.
What is the cup measurement in grams please?
I tried another recipe with cups and it was a total disaster! 🙁
Thank you
sorry I don’t have the measurements in grams
What a great recipe!! I used grape seed oil and some ghee butter. One of the best alternative bread recipe.
2 thumbs up!!!
I’m so glad you liked it!
How long will does this stay good? Approximately…
about 2-3 days in the fridge
This really turned out well, even though I forgot to squeeze out all the water! I added 1/2 cup freshly grated Parmesan cheese and 1 T coconut flour (to balance the extra water that I didn’t get out). It rose very high in the oven, then sank slightly while cooking. Will definitely make again!
I’m glad you got it to work for you!
Why is my cauliflower bread moist?
Maybe you didn’t dry the cauliflower dry enough?