New Recipe: Low Carb Cauliflower Garlic Bread

This Low Carb Cauliflower Garlic Bread tastes just as delicious as it looks and sounds! The addition of cauliflower keeps this bread low in carbohydrates and the eggs pack a punch of protein whilst keeping it nice and fluffy.

Maintaining a wholefoods lifestyle doesn’t have to be boring and this recipe will prove it, why not give it a try this week?

Ingredients (Makes ~12 slices)

• 1 head cauliflower, roughly chopped
• 6 eggs, free range
• 6 tablespoons grass-fed butter, melted
• 4 garlic cloves, crushed
• 2 cups almond meal
• 2 tablespoon psyllium husk
• 1 tablespoon baking powder
• 2 tablespoon fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt

Method

1. Preheat oven to 180°C and line a bread tin with baking paper.
2. Steam cauliflower and set aside to cool.
3. Once cool, add to a food processor and blend for 10-20 seconds or until it forms a rice consistency.
4. Place cauliflower into a clean tea towel and squeeze out excess moisture.
5. Beat eggs and stir through butter and garlic in a large bowl.
6. Add cauliflower to egg mixture, followed by almond meal, psyllium husk, baking powder, thyme, parsley and salt.
7. Once well combined, add to your bread tin and bake for 45-50 minutes or until it passes a skewer test.
8. Allow to cool before slicing and store in an airtight container in the fridge for up to 5 days.