Shhh, don’t let it out that I substituted homemade cauliflower bread for Perreca’s bread. I’ll tell you what, I was totally sketched out at first but it was spectacular! Read ‘em and weep:
What you need:
3-4 cups of cauliflower ‘rice’. This can be accomplished one of two ways:
- Buy it already riced, wither fresh or frozen. It works!
- Take a good-sized head of cauliflower and cut it down into small florets
½ cup shredded cheese- your call, cheddar, mozzarella etc.
1 egg together with one egg white, lightly beaten
½ teaspoon sea salt/salt flakes dash ground black pepper
Garlic never hurt either
What to do:
Preheat oven to 425°F and place a rack in the middle.
I love, love, love parchment paper; it makes clean up a breeze. Place a sheet or parchment on a cookie sheet and coat it with oil.
If you did not purchase ‘riced’ cauliflower, use a food processor or blender to chop the cauliflower florets. Do not make baby food. Watch the pulverizing!
Now take the cauliflower rice and microwave in a microwave safe bowl for about 7 to 8 minutes. Check it, it should be soft-ish. Let it cool to the touch.
Take the cauliflower rice and place in cheesecloth or a kitchen towel and wring it out to squeeze as much moisture as you can. You may get up to one cup of water. This is critical otherwise the bread is wet and cannot be used as bread. It will be mushy.
Add the cauliflower rice to a mixing bowl and add the egg mixture, cheese, salt, pepper and mix.
Form the cauliflower mixture into 4 flat rounds and place onto the baking sheet lined with parchment.
Bake for about 15 minutes, they will begin to brown up on the top.
Let them cool about 8 minutes and be careful when you peel them up so you do not break them. Now use them for mini pizzas, grilled cheese sandwiches or my favorite, turkey burgers with avocado and caramelized onions! YUM…