The inspiration for this GF Cauliflower Cheese Bread is my daughter. My daughter likes to look at TASTEMADE and DELISH among other sites. These sites show videos of really interesting food creations. I have made a few recipes I found on these sites including CAULIFLOWER BREAD GRILLED CHEESE and GLUTEN FREE COD CAKES to name only a couple recipes.
As I wrote the Cauliflower Bread Grilled Cheese title above, I thought it sounded a lot like the title for this recipe. These recipes could not be more different. The grilled cheese sandwich is quite savory while this bread recipe has a certain sweetness to it. I also have to admit there are times where you see a recipe and know how it will turn out. For this recipe, until the very end – until I cut the bread, I could not believe that the final loaf would hold together as a bread. AMAZING! It did.
The recipe is pretty simple and follows a fairly traditional approach to bread making. It uses flour as its main dry ingredient. The GF Cauliflower Cheese Bread gets its substance from cauliflower rice. It gains its bulk from beaten egg whites.
The cast of characters.
The sautéing of the riced cauliflower.
The building of the cauliflower cheese bread dough.
Cauliflower Cheese Bread Added to Loaf Pan.
The GF Cauliflower Cheese Bread Plated.
GF Cauliflower Cheese Bread
- 1 Head Cauliflower pulsed
- 8 Whole Eggs Separated
- 4 Tbsp Butter melted
- 1 Cup Almond Flour
- 1 Tbsp Baking Powder
- 2 Tbsp Minced Garlic
- 2 Tsp Dried Thyme
- 1/4 Bunch Parsley rough chop
- 1 Tbsp Olive Oil
- 1 Cup Cheddar Cheese
Take the pulsed cauliflower and combine with the oil and cook for 3 - 4 minutes. Let cool.
Combine all the dry ingredients.
Meanwhile, beat the egg whites into soft peaks.
Add in 4 of the egg yolks and butter and mix well. Next, add in 1/2 of the beaten egg whites and lightly mix but mix all the way through. Add in the riced cauliflower and mix well. Add in the remaining egg whites. Finish by adding in the cheese, the garlic and parsley.
Place in two loaf pans and bake at 350 degrees for 45 - 50 minutes. Let cool before cutting.
Serve and enjoy!