Cauliflower Bread Two Ways

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After my recent wonderful discovery on Gmarket for frozen cauliflower (see here), I was dreaming of ways to use it. When I was back home in Canada for a whirlwind visit this August, I had my mom make me a cauliflower bread because I hadn’t had cauliflower in over a year, and had been salivating over all these wonderful recipes I had seen. Most cauliflower bread recipes call for cottage cheese, which I haven’t really seen here, so I needed to try out my own way.

I made two attempts. The first was much too delicate for me- I had a hard time getting it off the parchment paper, but otherwise it was fine.

So I made a second batch, this time with kabocha powder, (another Gmarket find) and it was definitely the winner- came off the paper easily and didn’t fall apart!

But I thought I would include both on here

Delicate Cauliflower Bread

Ingredients:
1000g frozen cauliflower (you could use fresh)
1 cup egg whites
4 wedges of light cream cheese spread
2 cloves of garlic
1 tsp guar gum
salt and pepper to taste
1 tsp oregano
1 tsp basil

Method:

1. Rice cauliflower. I did this by filling my food processor with the frozen cauliflower, then filling it with water to cover, and blitzing. Then I drained the cauliflower in a fine sieve. I did this in 2 batches.
2. Fry your riced cauliflower in a pan with garlic, letting the water drain out. Return to the sieve and let any remaining water drain out.
3. Combine your remaining ingredients in food processor. Stir in cauliflower.
4. Press into parchment-lined pans and bake at 350 until golden. Alternatively, cook on parchment paper on frying pans.

Kabocha Cauli Bread

Ingredients:

1000g frozen cauliflower
2 cups of egg whites
3 cloves of garlic
4 wedges of light cream cheese spread
30 g kabocha powder (you could use kabocha puree or pumpkin in place. Alternatively you could use 30g coconut flour)
1 tsp guar gum
salt and pepper
1 tsp allspice

Method:

1. Rice cauliflower. Again, I did this by filling my food processor with the frozen cauliflower, then filling it with water to cover, and blitzing. Then I drained the cauliflower in a fine sieve. I did this in 2 batches.
2. Fry riced cauliflower in a pan with garlic, letting the water drain out. Return to the sieve and let any remaining water drain out.
3. Combine your remaining ingredients in food processor. Stir in cauliflower.
4. Press into parchment-lined pans and bake at 350 until golden. Alternatively, cook on parchment paper on frying pans.

Serving suggestions:
Both recipes are pretty delicate in flavour. I suggest you add some toppings. I tried extra cheese, sundried tomatoes and fresh greens, which was very tasty, but the options are pretty limitless. If I had some tomato sauce- it would be delish I’m sure!

_MG_0120 _MG_0122 _MG_0123 _MG_0124 _MG_0125 _MG_0126 _MG_0127 _MG_0128 _MG_0138 _MG_0140 _MG_0141 _MG_0142 _MG_0143 _MG_0145 _MG_0147 _MG_0186 _MG_0212 _MG_0223 _MG_0220 _MG_0219 _MG_0263 _MG_0265 _MG_0268 _MG_0275 _MG_0222 cauli koba

Have you tried making bread from cauliflower before? How did it turn out?

***Update***
I have also tried making this WITHOUT the cream cheese- so if you don’t like/can’t eat cream cheese, it still works! It isn’t very bread-like  however it is still very delicious. Just use extra spices. I used chili powder, pepper, basil and salt- very tasty!!



 

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