My love of cauliflower is extensive. It is so versatile and can be transformed into everything from pizza crust to bagels to a mashed potato substitute. You can make cauliflower into the perfect snack or appetizer by roasting it with cinnamon and turmeric or pureeing it into a creamy soup. Today I am sharing my recipe that turns cauliflower into grain-free and dairy-free bread. Studded with fresh chives and plenty of garlic, this bread adds not only an amazing flavor to hot and cold sandwiches alike, but also a full serving of veggies. It also happens to be naturally low-carb and low-calorie, prefect for this hot summer weather.
I usually make my sandwiches with lettuce leaves, because they are ready to go and require no prep work. I have been quite happy with my lettuce sandwiches until I started harvesting tomatoes from my garden. Big, juicy, heirloom tomatoes just screaming to be sliced and put to good use on a BLT! I knew my lettuce trick wasn’t nearly good enough to handle the sandwich I had in mind, so I got creative to make the perfect vehicle for the BLT of my dreams.
I adapted this recipe from my recipe for cauliflower bagels, just flattening the batter instead of making it into a bagel shape and adding fresh chives. The result was fantastic! A perfect sized flat bread that holds up to just about everything I’ve tried it with. No, this is not exactly like regular bread so don’t make this expecting it to taste and act exactly like wheat bread. The problem people run into when replacing diet staples is they go into it thinking it will be a 1:1 substitution. This cauliflower bread is delicious and useful in it’s own way. I had one of the best BLT’s in quite some time on this a few nights ago, and have been making chicken salad sandwiches ever since. Delicious!
Cauliflower Chive Bread (grain-free, dairy-free)
Wether you are gluten-free, grain-free, looking to eat more veggies, or simply like to be adventurous with your food, give this cauliflower chive bread a try!
1 large cauliflower, chopped into florets and stems removed
1 tsp garlic powder
1 tsp sea salt
1/2 cup coconut flour*
1/2 cup fresh chives, chopped fine
4 eggs, lightly beaten
*you may need more flour, depending on the size and moisture level of your cauliflower
1. In small batches, add the cauliflower florets to a food processor and process until a rice-like consistency is achieved. Put the riced cauliflower in a large bowl.
2. Preheat the oven to 400 F. Line two baking sheets with parchment paper and lightly grease them.
3. Add the garlic powder, sea salt, and coconut flour. Mix to incorporate.
4. Add the eggs, and mix until fully blended. You should be able to press the dough together and it hold it’s form. If it’s too wet, add more coconut flour one tablespoon at a time.
5. Scoop the dough on the prepared sheets in 1/3 cup portions. Gently flatten and shape the dough into squares, about 1/4″ thick. These do not spread in the oven so you can place them pretty close together.
6. Bake for 20-25 minutes, or until golden brown. Remove from the pan and let cool completely on a wire rack. I highly recommend toasting these before eating. Store in single layers separated by paper towels in an airtight container in the fridge. They will keep for a week.