Go Back
+ servings
Three thick slices of cauliflower bread with herbs.
Print Recipe
5 from 6 votes

Cauliflower Bread Recipe

This Cauliflower Bread with Gruyère is gluten-free, healthy and delicious. It’s perfect to toast for breakfast, to serve as a side dish or for sandwiches.
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Snacks and Sandwiches
Cuisine: American
Keyword: gluten-free bread recipes, riced cauliflower recipes
Servings: 8
Calories: 241kcal

Ingredients

  • about ¾ pound cauliflower (about ½ small cauliflower), washed and dried
  • cup avocado oil
  • 1 tablespoon fresh thyme, washed and dried, finely chopped
  • 1 teaspoon garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 5 large eggs
  • 1 cup super fine almond flour
  • 1 tablespoon baking powder
  • cup Gruyère cheese, grated

Instructions

  • Set the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center of the oven. Line an 8½ x 4½ x 3-inch loaf pan with parchment paper.
  • Prepare the cauliflower. Remove the greens and cut out the core of the cauliflower. Use a food processor with the grater attachment to “rice” the cauliflower. (You can also use a hand grater.) You need 1½ cups riced cauliflower. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the cauliflower to the rack, turn the heat to low and cover. Please note that if the holes in the rack are larger than the bits of cauliflower, you’ll need to first place a piece of cheesecloth inside to line it. Alternately, you can use a fine mesh strainer instead of the rack. Steam until the cauliflower is tender, about 15 minutes. Then pour it onto a kitchen towel, wrap it tightly and wring it out to remove as much moisture as possible (there should be a lot). Do this a few times until you no longer see any liquid dripping from the cloth. The cauliflower has to be as dry as possible. Once you’ve removed all of the liquid, it should only measure about ½ packed cup.
  • Begin making the batter. Add the cauliflower, oil, thyme, garlic, salt and sugar to a food processor fitted with the blade attachment. Blend until smooth. Now separate the eggs and add the yolks to the food processor and the whites to a clean mixing bowl. Set the whites aside. Blend the yolks into the cauliflower mixture and then spoon the batter into a large mixing bowl. Use a large spoon to mix the almond flour and baking powder into the batter. Set aside. 

  • Whip the egg whites and finish the batter. Use an electric mixer to whip the whites until stiff peaks form. Immediately add the whites to the bowl with the batter and mix just until it’s well incorporated. Very quickly pour the batter into the prepared loaf pan. Evenly sprinkle the grated Gruyère on top.

  • Bake. Place the loaf pan on a baking sheet and into the preheated 375°F oven. Bake until the bread no longer jiggles and is golden on top, about 40 minutes. 

  • Cool. Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out and onto a cooling rack. (The bread will sink a little in the center.) Wait for it to be completely cooled before slicing.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 241kcal | Carbohydrates: 7g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 243mg | Potassium: 333mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 22mg | Calcium: 181mg | Iron: 2mg