Cheesy Cauliflower Bread (Low Carb, Keto)
User Reviews
4.8
Cheesy Cauliflower Bread (Low Carb, Keto)
Description
This recipe uses finely processed cauliflower, cooked and thoroughly drained of moisture, as the base. Removing excess liquid is key to achieving a bread-like texture. The cauliflower is mixed with eggs, dried herbs, salt, pepper, and shredded cheese to bind and flavor the dough. Formed into a thin rectangular shape on parchment paper, the bread is baked at a high temperature, producing a golden crust and cooked interior.
The resulting bread offers a mild cauliflower flavor enriched by the sharpness of cheddar jack cheese and aromatic Italian seasoning. It has a stealthy crispness on the edges while remaining pliable enough for slicing and using as breadsticks or sandwich layers.
It can be served warm as an alternative to traditional bread with sauces or used to make sandwiches. The recipe allows versatility for low-carb diets without sacrificing the comfort of bread-like texture.
For best results, squeezing out as much moisture as possible from the riced cauliflower before mixing prevents sogginess. Frozen riced cauliflower can be used to save preparation time. Adjust the size of breadsticks or slices depending on how you plan to serve it.
Ingredients
- 1 cauliflower head about 2 pounds
- 1 egg large or 2 egg whites
- 1 teaspoon Italian seasoning dried
- 1 cup cheddar jack cheese shredded, divided
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- marinara sauce optional, for serving
Instructions
- Preheat oven to 450°F.
- Remove the outer leaves from the cauliflower and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.
- Transfer the cauliflower to a microwave-safe dish or bowl. Cover and cook in the microwave for 10 minutes. Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 degrees for 20 minutes.
- When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth. Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can. I got about ½ cup liquid.
- Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, salt, and pepper. Mix to combine.
- Transfer the mixture to a baking sheet lined with parchment paper. Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick.
- Bake in the oven 15-20 minutes until cooked. Remove the baking sheet and sprinkle the remaining ½ cup cheese over the top. Bake another 5 minutes until cheese is melted.
- Cut cheesy bread into 16 breadsticks. Serve with marinara sauce for dipping.
Notes
- Extract as much liquid as possible from riced cauliflower to ensure the bread crisps and doesn't become soggy.
- Frozen riced cauliflower can be used to reduce preparation time.
- Cut the baked bread into breadsticks or larger pieces suitable for sandwiches and other uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Makes 16 breadsticks)
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 2 breadsticks | |
| Calories | 69kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 190mg | 8% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 35mg | 39% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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