‘Cauliflower Bread Keto

Ingredients:

• 1 large head of cauliflower (about 4 cups of riced cauliflower)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup chopped fresh parsley (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder
• Salt and pepper to taste

Instructions:

1. Prepare the Cauliflower:
   • Remove the leaves and stem from the cauliflower and cut it into florets.
   • Steam the florets for about 5 minutes until tender. Alternatively, you can microwave them in a covered bowl with a splash of water for 4-5 minutes.
2. Rice the Cauliflower:
   • Let the cauliflower cool slightly, then pulse it in a food processor until it resembles rice or very small crumbles. You can also grate it if you don’t have a food processor.
3. Drain Excess Moisture:
   • Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to avoid soggy bread.
4. Mix Ingredients:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • In a large bowl, combine the riced cauliflower, mozzarella cheese, Parmesan cheese, eggs, parsley, garlic powder, onion powder, baking powder, salt, and pepper. Mix until everything is well combined.
5. Form the Bread:
   • Spread the mixture evenly on the prepared baking sheet, forming a rectangle or square shape. You can make it as thick or thin as you like.
6. Bake:
   • Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
7. Cool and Slice:
   • Let the bread cool for a few minutes before slicing. It will firm up as it cools.