Garlicky Cauliflower Bread Recipes

CAULIFLOWER BREAD

Steps:

• Preheat oven to 450º F.
• Line large baking sheet with parchment paper. Lightly coat with spray. Set aside.
• Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Place in microwave-safe bowl.
• Microwave cauliflower on high for 6 to 8 minutes, or until cooked.
• Place cauliflower on cheesecloth, in small batches; squeeze dry. (No cheesecloth? Use a heavy-duty paper towel.) Don't skip this step -cauliflower needs to be dry.
• Combine cauliflower, egg, cheese, salt, and pepper in a medium bowl; mix well.
• Place cauliflower mixture onto baking sheet in four even portions. Form into squares.
• Bake for 15 to 17 minutes, or until golden. Cool for 10 minutes before carefully removing from baking sheet.

CAULIFLOWER GARLIC BREAD

Steps:

• Preheat oven to 350° and line a 9-x-5" loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
• In a medium bowl, beat egg whites until stiff peaks form. Set aside.
• In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.) Fold in the thyme and most of the parsley (save some for topping).
• Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
• Sprinkle slices with Parmesan and more parsley.
• Cauliflower Garlic Bread.
• TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.

GARLICKY CAULIFLOWER BREAD

Steps:

• Preheat oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper and lightly coat with cooking spray; set aside. Microwave cauliflower according to package instructions. Transfer to a food processor; pulse until smooth, about 15 pulses. Place in a clean kitchen towel or several layers of paper towel. Squeeze out liquid until completely dry; transfer the cauliflower to a large bowl.
• Add egg yolks, flour mix, oil, baking powder, garlic powder and 3/4 teaspoon salt to the cauliflower. Stir and mix with your hands until the mixture is completely smooth (it will be very thick); set aside.
• Beat egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir 1 cup of the whipped egg whites into the flour mixture until almost incorporated. In batches (about 1 1/2 cups at a time), fold in the remaining egg whites until just combined. Spoon the batter into the prepared loaf pan and bake until risen and golden brown on top, about 45 minutes. Remove from pan and transfer to a wire rack to cool completely, about 1 hour.
• When ready to make garlic bread, preheat oven to 425°F. Finely chop garlic on a cutting board and mash with the side of a knife until a paste forms. Stir the garlic paste, melted butter, parsley and the remaining 1/4 teaspoon salt together in a small bowl. Cut the cauliflower loaf into 12 slices; brush with the garlic-butter mixture. Place the slices in a single layer on a baking sheet. Bake, checking often to make sure it's not burning, until golden brown, 5 to 10 minutes. Serve immediately.

CAULIFLOWER WITH GARLIC BREAD CRUMBS

Steps:

• Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
• Drain, rinse under running cold water, and leave to drain.
• In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
• Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
• Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
• Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
• Season to taste with salt and pepper and serve hot.