If you haven’t discovered the greatness of cauliflower in the keto diet, you need to do so right now. Here is a great example with this delicious cauliflower garlic bread.
Cauliflower garlic bread
- 1 Large Head of Cauliflower (you should have 8 cups of florets)
- 1 egg
- 1 cup of mozzarella, shredded
- 1/4 cup of ground almond
- 1 tsp granulated garlic
- 1 tsp of dry orégano
- Shredded mozarela to top it, optional
- 1⁄4 cup olive oil
- 2 garlic cloves
- Salt and Pepper to taste
Working in batches, pulse the cauliflower florets in a food processor until its finely minced, place it all in a large bowl with a plate on top and pop it in the microwave for 20 minutes making sure to stir it half way through.
Let the cauliflower cool to room temperature for about 15 minutes, then pop it in the fridge to cool completely. In the meantime, preheat your oven to 425oF
Using a lint-free kitchen towel and working in batches, squeeze out any excess liquid from the cauliflower, discard the liquid and place the solids in a large bowl, add in the egg, almond meal, cheese, salt and garlic, mix together well.
Slice the garlic and infuse in the olive oil.
Divide the batter and make small “baguette” stile shapes, that are about 0.5in thick. Put them on a baking sheet lined with parchment paper and put in the oven for about 10 minutes or until the sides star to brown.
Take it out and brush the garlic infused olive oil and top with more mozzarella. Put in the oven until the cheese is melted.
Boom. Delicious. It’s great when you can replicate some of the starchy items that you can’t go near. While some would make a case this is not that similar to actual garlic bread, it’s still an incredibly delicious side dish or snack.
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