3 cups riced cauliflower 6 eggs, separated 1 1/4 cup almond flour OR 1/2 cup coconut flour (I used) 1 tbsp baking powder 6 tbsp melted butter 5 garlic cloves, minced 1 tbsp thyme, chopped 1 tbsp parsley, chopped Salt
Cauliflower is a good source of fibre, contains lots of vitamins and is in season all year round; normally from Cornwall in the winter and from the north in Summer. Where I look to keep my body fat down I avoid bread made from wheat (as much as I can) so that is where something seasonal and healthy like a Cauliflower Garlic Bread recipe comes in handy!
Preheat oven to 180℃. Grate or blend 3 cups of cauliflower (approximately a whole cauli). Microwave riced cauliflower in a small bowl for 3-4 minutes and allow to cool, while you separate the egg yolks into a large mixing bowl and the whites into a separate bowl. Whip the egg whites until soft peaks form, like a meringue, and set aside. Add the flour, baking powder, melted butter and garlic to large mixing bowl with the egg yolks with about a quarter of the whipped egg whites. Mix well.
Now that the cauliflower is cool enough to handle, soak up as much moisture as you can and then add to the mixed ingredients along with the remaining egg white. Again, mix well then stir in most of the herbs (but leave a little for the topping).
Line a 24cm loaf tin with parchment paper and spoon in the batter. Bake for 50 minutes.