BlogsketoKeto Recipesketo recipesz
‘Cauliflower Bread Keto
![452143014 410859945294161 5225243576755575654 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/452143014_410859945294161_5225243576755575654_n.jpg?resize=526%2C470&ssl=1)
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake:
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Cool and Slice:
- Let the bread cool for a few minutes before slicing. It will firm up as it cools.