How To Make Gluten-Free Cauliflower Toast
For this gluten-free cauliflower toast, riced cauliflower is mixed with flax seeds and almond meal to create a nice texture to the bread.
Serves:
Ingredients
- 1large egg
- 2tbspflax meal
- 2cupsriced cauliflower
- 1½cupsalmond meal
- 1½tspgarlic powder
- 1tsponion powder
- 1½tspkosher salt
- 2tspcanola oil
- nonstick cooking spray,for greasing
Instructions
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Preheat the oven to 350 degrees F.
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In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
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In a medium microwave-safe bowl, microwave the riced cauliflower for 3 to 4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
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Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture.
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In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder, and salt.
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Process for 30 to 60 seconds, until well combined.
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Heat 1 teaspoon of canola oil in a small square cast-iron skillet over medium heat.
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Add ½ of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
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Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
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Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3 to 4 minutes, until golden brown.
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Let cool in the pans for 10 minutes before topping as desired and serving. Enjoy!
Nutrition
- Calories: 686.35kcal
- Fat: 56.06g
- Saturated Fat: 4.70g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.19g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 27.78g
- Fiber: 14.04g
- Sugar: 5.33g
- Protein: 26.39g
- Cholesterol: 93.00mg
- Sodium: 552.44mg
- Calcium: 129.34mg
- Potassium: 1089.58mg
- Iron: 2.57mg
- Vitamin A: 40.00µg
- Vitamin C: 51.94mg
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