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!

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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 |

INGREDIENTS:

  • 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)

 

 

METHOD:

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!