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.
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
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.
Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture.
In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder, and salt.
Process for 30 to 60 seconds, until well combined.
Heat 1 teaspoon of canola oil in a small square cast-iron skillet over medium heat.
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.
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.
Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3 to 4 minutes, until golden brown.
Let cool in the pans for 10 minutes before topping as desired and serving. Enjoy!
- 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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