Cauliflower comes with several benefits that are great for your health. Rich in B vitamins, antioxidants, and anti-inflammatory properties among others, cauliflower is also a great way to add more bulk to your diet without adding too much carbs. Here’s a good recipe you can follow for making your own cauliflower protein bread:
- A medium-sized cauliflower – about 575 grams
- 25 grams of coconut flour
- 45 grams of whey, rice protein isolate, or unflavored micellar casein. If you do not have casein powder, you can use 25 grams of coconut flour
- 25 grams of grated reggiano or grana padano cheese
- A teaspoon of sea salt
- A teaspoon of bicarbonate of soda
- A large egg
- 6 egg whites
- A teaspoon of freshly squeezed lemon juice
- A teaspoon of smoked paprika, chili, fresh herbs, and roasted garlic (optional)
Preheat your oven to 200 degrees Celsius. Use a loaf tin and line it with some non-stick silicone paper. Set the pan aside while the oven gets hot.
Take your cauliflower and pulse it in a blender or food processor until it is finely chopped. At this point it will look like cauliflower rice. Add the rest of the ingredients and blend until it is all smooth. If you are adding herbs, season as desired based on your preferences. Transfer this mixture to the pan and smooth the top. You can sprinkle some herbs on the top if you prefer.
Lower your oven’s temperature to about 190 degrees Celsius. Bake your bread for about 10 minutes and then reduce the temperature to about 180 degrees. Bake it for another 50 minutes or until you see it rise and have that golden brown shade.
Remove your bread from the oven and allow it to cool—while still inside the tin loaf pan. When your bread is cool, carefully remove it from the pan. You can now enjoy your cauliflower protein bread! You can serve it with some butter to enhance its taste and enjoy it while it’s still warm. Keep the rest in a sealed bag and store it in the refrigerator to keep for a few days.