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.
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 1/3 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 1/4 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 tbsp of commercial baking powder for a mixture of 1 tsp baking soda and 2 tsp 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
Portuguese Cornbread (Broa de Milho)
Cheddar filled Brazilian Cheese Rolls
LOW CARB CAULIFLOWER BREAD RECIPE WITH CHEDDAR AND JALAPENO
Equipment
- oven
Ingredients
- 3 cups finely riced cauliflower
- 6 large eggs, separated
- 6 tbsp olive oil
- 1 1/3 cup superfine almond flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp dried Italian herbs (optional)
- 1 cup shredded cheddar cheese (1/4 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 1/3 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 1/4 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 tbsp of commercial baking powder for a mixture of 1 tsp baking soda and 2 tsp 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.
Heidi ~ The Frugal Girls
Wow… what a great idea! I didn’t even know you could make cauliflower bread. I NEED to try this!
John / Kitchen Riffs
Wow, this looks great. Never had cauliflower bread — really like the idea. But with bacon, please — that’s NEVER optional. 🙂
Mari
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.