Low Carb Cauliflower Bread | Keto-Friendly and Delicious

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Description:
This Low Carb Cauliflower Bread is a fantastic alternative to traditional bread for anyone following a keto or low-carb diet. Made with cauliflower, eggs, cheese, and a few seasonings, it’s soft, flavorful, and versatile. This bread is perfect for sandwiches, as a side to soups or salads, or simply toasted with butter for a delicious snack.

Origin:
Low-carb cauliflower bread is a modern creation inspired by the growing popularity of cauliflower as a low-carb substitute in various dishes, from rice to pizza crust. Cauliflower’s mild flavor and ability to absorb seasonings make it an excellent base for creating keto-friendly alternatives to traditional bread.

Ingredients Quantity:

  • 1 medium head of cauliflower (about 4 cups cauliflower rice)
  • 2 large eggs
  • 1 1/2 cups (150g) shredded mozzarella cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano (optional)
  • Salt and pepper, to taste
  • 1 tablespoon almond flour (optional, for extra texture)
  • 1 tablespoon olive oil or melted butter (optional, for richness)

Ingredients Optional:

  • Fresh herbs such as parsley or basil for added flavor
  • 1/4 teaspoon chili flakes for a bit of spice
  • 1 tablespoon flaxseed meal for extra fiber
  • 1 teaspoon baking powder (to make the bread fluffier)

Instruction:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan (for loaf-style bread).
  2. Remove the leaves and stem from the cauliflower, then chop it into florets. Pulse the florets in a food processor until they resemble rice-sized grains (about 4 cups of cauliflower rice).
  3. Place the cauliflower rice in a microwave-safe bowl and microwave on high for 5–6 minutes until tender. Let it cool for a few minutes, then use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the cauliflower. This is a crucial step to avoid soggy bread.
  4. In a large mixing bowl, combine the cauliflower, eggs, shredded mozzarella, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. If using, add almond flour, flaxseed meal, or baking powder. Stir until the mixture is well combined.
  5. Transfer the mixture to the prepared baking sheet or loaf pan. Press the mixture into an even layer.
  6. Bake for 25–30 minutes (for a loaf) or 15–20 minutes (for smaller rounds or slices) until golden brown on top and firm to the touch.
  7. Once baked, remove from the oven and allow the bread to cool slightly before slicing. Serve warm or toasted with your favorite toppings.

Tips for Success:

  • Make sure to squeeze out as much moisture as possible from the cauliflower rice. Too much moisture will make the bread soggy.
  • If you prefer a firmer, crispier bread, bake it for an additional 5–10 minutes or broil it for the last few minutes.
  • Feel free to experiment with different cheeses, like cheddar, for a stronger flavor.
  • This bread can be sliced and frozen. Just toast slices straight from the freezer for a quick snack or meal.

Recommendation:
Serving Ideas:

  • Use as a base for sandwiches, wraps, or burger buns.
  • Serve as a side dish with soups, stews, or salads.
  • Toast and top with avocado, eggs, or cheese for a quick breakfast or snack.
  • Enjoy with a drizzle of olive oil and your favorite herbs for added flavor.

Make-Ahead Tip:

  • This bread can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 1 month. To reheat, simply toast or warm in the oven.

Nutrition (per slice, based on 10 slices):

  • Calories: ~90 kcal
  • Carbohydrates: 4g
  • Protein: 7g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 60mg
  • Sodium: 240mg
  • Fiber: 2g
  • Sugar: 2g

Would you like to try adding different seasonings, such as rosemary or thyme, for a more herbaceous flavor?

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