Cauliflower and Herb Bread [Dairy free, Gluten free, Grain free, Low Carb, Paleo, Sugar Free]
As I got deeper into this recipe that was shared on the timeline of a Facebook friend, I realised the similarities between one of the post popular cauliflower recipes on thisblog, in the Cauliflower “Bread” Rolls that I blogged back in 2015. I liked her share and gushed that this was one recipe that I wanted to adjust to suit my gluten free baking style, and, she responded that she’s waiting for me to try it. I didn’t inform her when I’d be making it, so Stefanie, “Surprise! Here’s my version of the shared recipe, this one is for You! 🙂
That the original recipe had 6 eggs and lots of butter in it, set my mind on a tangent immediately. As you may be well aware by now, any recipe involving more than 3 or 4 eggs just doesn’t do it for me. The eggy taste is an immediate turn off, and a waste of eggs for that matter!
There is a plethora of bread recipes on my blog, it’s one of my favourite gluten free and grains free baking achievements. I suppose it stems from my ongoing desire not to indulge in the store bought wheat variety. I love that as I try out these recipes with my personal adaptation of many available on the Interweb, I gain confidence in each new bake. I don’t do any natural sweeteners except raw honey, and, while this bread loaf does not contain any sweeteener, I am intrigued by all the LCHF breads that are sold in the stores, that contain Xylitol, whose taste I cannot tolerate, and Xantham Gum. The latter acts as a thickening agent and stabilizer. I have never used these in my gluten free baking. I test and re-test as I go along in my attempts to keep my lifestyle clean from wheat. I’m also very particular about food and health safety standards and what actually goes into the breads and foods I make. There are particular rules I follow in my kitchen, which ensures that my requirements, and those that I share my bakes with, are met. I guess I’m fussy this way, as I’m sure you are too!
I’m very happy with the outcome of this Cauliflower and Herb bread loaf. While the herb and spice ingredients I used are way different from the original recipe, and very traditional to my proud Indian lifestyle, I will include as close to the orignal recipe, as the alternatives. I must add though, toasted and cracked cumin seeds added that special je ne sais quoi to this bake, coupled with fresh coriander leaves and flavoursome stems. You may replace the fresh coriander with fresh parsley and fresh thyme – dried herbs like Italian Herbs will work very well as a replacement too. My favourite condiment of onion powder, brings this loaf to life and that there’s no cauliflower taste as such in this recipe, even though 4 cups of riced cauliflower is the main ingredient, may work for those who don’t fancy this cruciferous veggie much.
I used 3 eggs in this recipe, replacing the other 3 with neutral tasting almond milk, which worked brilliantly, to produce a soft and light textured bake. The egg separation method as I describe in the method below, works beautifully to bring this recipe together. Extra virgin Olive Oil worked so well as the butter replacement, and I’m sure, that while using butter would add a richness in taste to this loaf, this adaption suits my purposes about the moderate use of fats and oils. The original recipe called for 6 tablespoons of butter, I successfully used 3 tablespoons of olive oil! 🙂
The flavour enhancement additions in this recipe are totally adaptable to your needs, and if you’re trying out this amazing bake, then add your own as you wish. The basic “bread” batter recipe should be followed though, to create a loaf that is even and soft textured, almost spongy if you want to call it that, with a totally crusty outside. If you notice the picture on the cover of this recipe, when I sliced this loaf, I tasted the outer crust first and was very satisfied.
This is a versatile bake that may be toasted for breakfast, used as a sandwich slice or used to mop up sauces and gravies in your main meal. That it’s not bland or boring tasting, or cardboard textured as many of the gluten free breads commercially available, makes this a winning recipe, another tasty bake that I am proud to share with you 🙂
500-600g (4 Cups packed) riced cauliflower
3 large eggs, separated
½ cup almond milk (unsweetened / sugars free)
3 tblsp extra virgin olive oil OR 3-4 tblsp grass fed unsalted butter, melted
1¼ cup almond flour (you may increase this to `1½ cups if you find the batter-dough requires it)
1½ tsp bicarbonate of soda + ½ tsp cream of tartar OR 1 tblsp baking powder
1¼ tsp fine Himalayan or Sea Salt
1 tsp onion powder
1 tsp freshly milled black pepper (optional)
¼ cup fresh coriander or thyme and parsley, finely chopped
1½ tsp fresh garlic paste OR 3 cloves of garlic, minced
1 tsp cumin seeds, dry roasted in a non-stick pan on the stove top, and cracked with the rolling action of rolling pin over it (optional)
½ tsp dried chilli flakes (optional)
Toasted sesame seeds or dried herbs for topping
** LCHF and Low Carb People, shaved Parmesan may be used as a topping if you prefer.
- Add the cauliflower florets to a food processor with the relevant “holed” shredding plate to make the riced cauliflower. Add the riced cauliflower to a medium sized microwavable bowl and microwave for 4 minute until it is soft. Remove from the microwave and all the cauliflower rice to cool. You may also steam in a steamer or on the stove top, using the relevant steaming vessel.
- Once cooled, add the cauliflower to a clean kitchen towel or a nut bag and squeeze to release all the moisture. You will have reduced the cauliflower rice to at least half of its amount through this process. Set this aside.
- Preheat a conventional oven to 180º C.
- Grease a 23cm loaf tin with extra virgin olive oil, then line with baking paper and set it aside.
- In a deep, small dish, whisk the eggs until stiff peaks form and set it aside.
- To a large bowl, add the egg yolks, the extra virgin olive oil or melted butter and almond milk and whisk till the mixture is light and fluffy
- Add in the almond flour, the baking powder or bicarb mixture, salt, onion powder and garlic and half of the egg whites, mix them very well to combine the liquid and dry ingredients.
- Now add in the riced cauliflower, the herbs, the toasted and cracked cumin seeds, and chilli flakes, if using and mix them well. Fold in the remaining egg whites and incorporate this lightly to form a light but thick batter-dough.
- Pour the batter into the lined loaf tin and sprinkle on the dried herbs or toasted sesame seeds. Sunflower seeds may be an option too.
- Bake in the middle row of the oven for about 50-60 minutes until the bread is fully baked and the top crusty and golden brown. The dry skewer test renders the bread baked.
- Allow the bread to cool very well before slicing and serving.
- This loaf should refrigerate well for up to 5 days.