Learn how to make the best Cauliflower Bread ever -- full of cheddar and mildly spicy jalapenos. Bacon is optional but encouraged. 🙂 There in NO kneading/Rising involved. It's low carb/keto/paleo/gluten-free/vegetarian! It can also be DF and Whole30 if cheddar is not added.
Table of Contents
Low carb dieters rejoice! There are a bunch of cauliflower breads out there, but none as flavorful as this cauliflower bread with cheddar and jalapeno.
It's easy to make, moist, and quite delicious. Even if you aren't on any specific diet, it's one of those recipes that you just have to make.
Why? Because it's way healthier and more flavorful than your store-bought wheat bread. It has more fiber and protein, and less sugar and carbs than white bread. Make a nutritional comparison and you'll understand why to prefer our cauliflower bread.
HOW TO MAKE CAULIFLOWER BREAD
- Preheat oven to 350°F. Spray a 8 x 4- inch loaf pan and then line with parchment paper.
- Microwave cauliflower for 3-4 minutes or until tender. Let it cool. Then, place about a third of the batch in a clean kitchen towel and squeeze dry. Repeat with remaining cauliflower, working in batches. This is a must for the bread not to get too soft! SEE PIC. 1
- Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Reserve. SEE PIC. 2
- In a large bowl, mix eggs yolks, oil, almond flour, baking powder, salt, and herbs until a smooth paste forms. Stir in the cauliflower, cheese, bacon, and jalapeno until homogeneous. SEE PIC. 3
- Add about ⅓ of the egg whites to the paste. Use a spatula to fold in the egg whites. Repeat process with the remaining egg whites. Make sure NOT to beat the egg whites because that will cause bread not to properly rise.
- Pour batter into prepared loaf pan. Bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. If desired, about 10 minutes before removing cauliflower bread from the oven, pour ¼ cup shredded cheddar on top and let it melt and lightly brown. Remove from the oven and let cool before slicing. SEE PIC. 4
CHEF'S NOTES FOR CAULIFLOWER BREAD RECIPE
- The cauliflower for this recipe has to be finer than in a cauliflower rice dish.
- The 3 cups of cauliflower should be measured after ricing the cauliflower.
- For a paleo version, use a paleo-friendly baking powder.
- Or replace 1 tablespoon of commercial baking powder for a mixture of 1 teaspoon baking soda and 2 teaspoon cream of tartar.
- For a dairy-free and Whole30 version, skip the cheese. For a vegetarian version, skip the bacon.
- Store cauliflower bread covered in the fridge for up to 5 days. Freeze for up to a month. Thaw in the fridge.
OTHER BREAD RECIPES TO TRY:
- Eggless Brazilian Cheese Bread
- Pumpkin Pie Spice Pull Apart Bread
- Cheddar filled Brazilian Cheese Rolls
- Tapioca Breadsticks
- Corn Bread with Basil
- Portuguese Cornbread (Broa de Milho)
- Keto Sandwich Bread
- Upside Down Banana Bread
- No Yeast Bread Recipe (oven/crockpot)
LOW CARB CAULIFLOWER BREAD RECIPE WITH CHEDDAR AND JALAPENO
Equipment
- oven
Ingredients
- 3 cups finely riced cauliflower
- 6 large eggs, separated
- 6 tablespoon olive oil
- 1 ⅓ cup superfine almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon dried Italian herbs (optional)
- 1 cup shredded cheddar cheese (¼ cup extra for topping if desired)
- 6 strips cooked bacon chopped
- 1 jalapeno de-seed and chopped
Instructions
- Preheat oven to 350°F. Spray a 8 x 4- inch loaf pan and then line with parchment paper.
- Microwave cauliflower for 3-4 minutes or until tender. Let it cool. Then, place about a third of the batch in a clean kitchen towel and squeeze dry. Repeat with remaining cauliflower, working in batches. This is a must for the bread not to get too soft!
- Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Reserve. In a large bowl, mix eggs yolks, oil, almond flour, baking powder, salt, and herbs until a smooth paste forms. Stir in the cauliflower, cheese, bacon, and jalapeno until homogeneous.
- Add about ⅓ of the egg whites to the paste. Use a spatula to fold in the egg whites. Repeat process with the remaining egg whites. Make sure NOT to beat the egg whites because that will cause the bread not to properly rise.
- Pour batter into prepared loaf pan. Bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. If desired, about 10 minutes before removing bread from the oven, pour ¼ cup shredded cheddar on top and let it melt and lightly brown. Remove from the oven and let cool before slicing.
Recipe Notes
- The cauliflower for this recipe has to be finer than in a cauliflower rice dish.
- The 3 cups of cauliflower has to be measured after ricing the cauliflower.
- For a paleo version, use a paleo-friendly baking powder, or replace 1 tablespoon of commercial baking powder for a mixture of 1 teaspoon baking soda and 2 teaspoon cream of tartar.
- For a Whole30 version, skip the cheese. For a vegetarian version, skip the bacon.
- Store cauliflower bread covered in the fridge for up to 5 days. Freeze for up to a month. Thaw in the fridge.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Mari says
I am on a low carb diet and made this cauliflower bread for breakfast. It was delicious and held the shape well enough to make grilled cheese. So delicious Denise. I am thinking to try with broccoli next time.
John / Kitchen Riffs says
Wow, this looks great. Never had cauliflower bread -- really like the idea. But with bacon, please -- that's NEVER optional. 🙂
Heidi ~ The Frugal Girls says
Wow... what a great idea! I didn't even know you could make cauliflower bread. I NEED to try this!