Ingredients
- 2 cups riced cauliflower (fresh or frozen, thawed)
- 1 cup almond flour
- 1/2 cup shredded mozzarella cheese
- 2 large eggs
- 2 Tbsp cream cheese, softened
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp butter, melted (for brushing)
🥣 Instructions
1️⃣ Prep Cauliflower
- If using fresh cauliflower, rice it in a food processor.
- Microwave riced cauliflower 5 minutes until tender.
- Let cool slightly.
- Wrap in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this is key for fluffy rolls).
2️⃣ Preheat Oven
- Preheat to 375°F (190°C).
- Line a baking sheet with parchment paper.
3️⃣ Mix Dough
- In a large bowl, combine:
- Riced cauliflower
- Almond flour
- Shredded mozzarella
- Baking powder
- Garlic powder
- Onion powder
- Salt and pepper
- Stir in eggs and cream cheese.
- Mix until you have a sticky dough.
4️⃣ Shape Rolls
- Divide dough into 8 portions.
- Roll into balls and place on the baking sheet, spacing them out.
- Lightly flatten the tops.
5️⃣ Bake
- Bake 20–25 minutes, until golden and firm to the touch.
6️⃣ Finish
- Remove from oven.
- Brush tops with melted butter.
7️⃣ Serve
Enjoy warm with butter, keto soup, or as sandwich buns!
🌿 Storage
- Refrigerate up to 4 days in an airtight container.
- Reheat in oven or toaster oven to restore fluffiness.
💡 Tips:
✅ For extra flavor, mix herbs like parsley or Italian seasoning into the dough.
✅ For cheesy tops, sprinkle with a little extra mozzarella before baking.
✅ Be sure to squeeze out the cauliflower moisture—this prevents soggy rolls.
