Ingredients:
- 1 medium head of Cauliflower (about 4 cups of florets)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup almond flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano (optional)
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Cauliflower:
- Cut the cauliflower into florets and steam or microwave until tender, about 5-7 minutes. You can also cook it in a covered bowl with a little water in the microwave for about 5 minutes.
- Once tender, drain and let it cool slightly.
- Rice the Cauliflower:
- Using a food processor, pulse the cauliflower florets until you get a rice-like texture. If you don’t have a food processor, you can use a box grater.
- Remove Excess Moisture:
- Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to ensure the bread isn’t soggy.
- Mix Ingredients:
- In a large bowl, combine the riced cauliflower, shredded mozzarella cheese, Parmesan cheese, eggs, almond flour, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
- Form the Bread:
- Spread the mixture evenly onto the prepared baking sheet, shaping it into a rectangle or square about 1/2 inch thick.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and firm to the touch.
- Cool and Slice:
- Let the bread cool on the baking sheet for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, slice it into pieces.
Tips:
- You can add herbs or spices to suit your taste, such as rosemary, thyme, or red pepper flakes.
- For a crispier texture, you can broil the bread for an additional 2-3 minutes after baking.
Enjoy your cauliflower bread as a base for sandwiches, toast, or just as a low-carb snack!