WHO NEEDS BREAD? CAULIFLOWER "TOAST" (GF, PALEO, WHOLE 30)
January 2018 | The Honest Spoon
I don't eat a lot of bread. But why is it that the day I start Whole 30 there is bread EVERYWHERE? And WHY does bread suddenly sounds delicious? I guess I just want what I cant have. Whole 30 is great for me. It really does help me reset my eating habits and jumpstart a healthier lifestyle. If you are interested, there are plenty of recipes on Pinterest and a great book "It Starts with Food". I really suggest reading the book before starting the Whole 30 adventure!
This Recipe makes about 6 pieces of Cauliflower Toast using one head of cauliflower. Since I share this with my husband, it covers about three breakfasts for us during the week. You can store the leftovers in the fridge & easily heat the ump in a skillet for a quick weekday breakfast, lunch, or dinner.
You will only need a few ingredients: Cauliflower (riced), 2 eggs, garlic, tapioca flour, salt, pepper, and chopped parsley (optional). I have one tech tip: Once you have riced the cauliflower, you MUST squeeze the water out! I place mine in a double layer of cheesecloth and squeeze until most of the moisture is out. This is a KEY step. Otherwise they texture is too soft and the patties are less stable.
WHO NEEDS BREAD? CAULIFLOWER TOAST
| Makes about 6 |
- 4 Cups riced cauliflower (about one head of cauliflower) before the moisture is squeezed out!
- 2 eggs
- 2 tablespoons tapioca flour
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 large clove fresh garlic- minced or crushed
- 1 teaspoon chopped parsley (optional)
- 2 teaspoons ghee (for frying)
1. If you are ricing your cauliflower, roughly shop one head of cauliflower. Process in your food processor in two batches,
2. Place two layers of cheese cloth in a bowl. Place riced cauliflower over cheesecloth.
3. Bundle cauliflower in cheese cloth and SQUEEZE! You will extract anywhere form 1/4 to 1/2 cup of water. Squeeze until very little drips out.
4. Place the balance ingredient in a bowl and mix together with a fork. I like to add my eggs one at a time. You should be able to form a ball with the cauliflower mixture without it easily falling apart.
5. Heat the skillet on medium/ high heat, Once heated, add half the ghee and melt.
6. Form patties of the cauliflower mixture with your hand. It should be about the size of your palm, and 1/2 inch thick.
7. Place gently in skillet and cook for about 3-5 minutes on each side until golden brown. The key it to only flip once! They should be crispy on each side.
8. Prepare next batch repeating steps 5-7 until complete.
9. store any leftovers by stacking, with parchment paper in between, in an airtight container up to 5 days. Reheat in a skillet with a little melted ghee on medium until heated through.
Serve as a side dish or as a replacement for toast on dishes like me Divine Layered Toast or Oh My Grrrr Mushroom toast! Enjoy!