I’m a firm believer that we can make a lot of delicious foods with minimalistic ingredients. I’ve tried one too many times on recipes that call 10 to 20 items and I ALWAYS have to walk out of the house to buy ingredients… only to fail (though it looks promising and nomfull). Losing 20$ on ingredients that you will never to rarely use after the self-induced failed recipe traumatizes you. And I dare say that I refrain from cooking and baking (from scratch) for a while.
This summer, I decided that I want to make food items that the average person has at home (so I don’t have to break the bank), has less than 10 ingredients (so I don’t have to break the bank), fast and easy (
so I don’t have to break the bank & I’m lazy).
By any means, I’m not Chef Roscoe or Anna Olson, but I’m a picky eater and I know what I want and whats good.
Cauliflower bread, or what I like to call it FLATBREAD is definitely awesome. On those days when you’re craving for a sandwich or burger, cauliflower bread is here for you. It’s gluten free and contains a lot of fibre (hint, cauliflower and coconut flour) so you’ve got your veggies and fibre covered for the day. All I can say is, make a big batch and freeze them (defrost it in the microwave). Or you can make them once or bi-monthly -depending on how fast you eat ’em. The only difference from ‘regular bread’ and ‘cauliflower bread’ is that you have to refrigerate them once its cooled after baking. However, it stays good for up to 5-6 days in the fridge -all you have to do is put it in the toaster to heat it up.
Roughly chop up the cauliflower and place them in a food processor. Press the ‘PULSE’ button about 20 – 25 times until you get the ‘rice-like’ consistency (see video). Just a reminder, do not over-stuff the food processor with cauliflower because it won’t have the consistency of achieving the ‘rice’. So, you may have to pulse the cauliflower in 2-3 batches.
On a mixing bowl, quickly and roughly beat the eggs then place the dry ingredients: coconut flour, salt, dried herbs and garlic powder. Slowly proceed to pour in the cauliflower rice and mix them in quickly. As long as all the ingredients are mixed well, do not over-mix as it gets watery.
I used a slipmat so I do not have to oil the surface. Scoop up the cauliflower bread mixture evenly (you should have 6 in total). Then flatten and mold them to a shape you want -either circle or square.
Preheat oven at 400 degrees and bake for 15-20 minutes. Depending on your oven, you can bake at 375 or 400 degrees.
Once its done, quickly cool the cauliflower bread on a cooling rack -if we let it sit to cool on the baking tray, it will get mushy. Trim out the excess dried-up egg liquids with a pair of scissors once the flat-bread has cooled down.
Cauliflower Bread Ingredients
- Half of a large cauliflower (this yields about 4 to 4.5 cups of cauliflower rice)
- 2 tablespoons of garlic powder
- 6 tablespoons of coconut flour
- 1 teaspoon salt
- 4 large eggs
- dried herbs of your choice (not required)
Note: I only used dried herbs (specifically, dried Basil) for vanity reasons.
Tools & Items I Used: