It seems that some weeks I can’t get out of my own way! I either publish my “Food Sunday” post a day late, or in this case, 3 days early! Well, At least I try and give my readers what they want. I posted a picture of my cauliflower “bread” on Facebook yesterday, and I have had so many requests through comments and messages for the recipe, I am just going to share it now. I hope you enjoy it as much as we did!
We have really been watching our carbs the last couple months. Well, Shannon has been watching her carbs, and in turn I have been watching mine because it’s just easier to try and make lo-carb friendly meals for everyone instead of cooking different meals for her – and the boys and I. Sometimes it’s as simple as just making sure that the carbs are separate when cooking and plating a meal (pork loin, green beans, and mashed potatoes), other times it’s being creative and removing high carbohydrate options all together. (Turning turkey tacos into turkey taco salad minus the chips).
The one thing you learn to do when adapting to particular diets or food allergies is to be creative, but there are just some things that are hard to substitute for. Want an example? BREAD! The only thing I have found to take the place of that grainy wholesome goodness is lettuce and it’s really not the same. At all!
While surfing for recipes the other day, I stumbled upon one for Cauliflower Bread. I figured it was worth a try and boy am I glad I did. It won’t replace a good marbled rye on a Ruben, or soak up the Au Jus on a French dip well at all, but it gives you another medium to stack a burger on, or a base for your pizza toppings.
One head of cauliflower
2/3 cup of grated mozzarella or Parmesan cheese
1 egg* and 1 egg white
Seasoning to taste
Preheat the oven to 350 degrees. Pure the cauliflower until it’s chopped fine, and put it into a bowl. I like to add my spices to my eggs to make sure that it gets incorporated into the recipe evenly. Add the cheese and eggs to your broccoli and mix with a spoon. Spread the mixture on a parchment lined baking sheet until it’s between ¼ and ½ an inch thick. Bake on one side for 25 minutes, and then turn it over for another 10. You can cut it into “slices” like I did, use a cookie cutter for specific shapes or even leave it whole and roll up dinner ingredients in it!
I used garlic powder, dill and black pepper in mine. Feel free to use your favorite spice, add onion and spinach, or even play with different cheeses! It’s light, slightly eggy, and full of flavor from both the cauliflower, and whatever spices you add and It really hold seasoning well.
There are times I feel like I’m on an episode of chopped! If I ever hear “Chefs, make an eggs benedict without using anything in the bread pantry” I think I’ve got it covered!
What are other things you do to “cut” carbs?
Like this recipe? Check out more Food Sundays here!
*This recipe was changed from the original one I had posted. I removed one egg, and the texture was more appealing to me.