Cauliflower Bread

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Cauliflower is one vegetable that immediately piques my interest whenever it comes up in a recipe. It’s a vegetable that works so well with a host of other ingredients so I can’t help but take interest in how else someone has cooked it up. It’s also tasty in so many different guises: I love it as a soup (especially Rockpool’s Cream of Cauliflower with Parmesan) and the Thermo Mixtress, Tenina made an amazing dip last year at a cooking class using raw cauliflower. Versatile indeed!

Cauliflower Bread

I can’t say that my mother cooked cauliflower that often for family meals so I credit a Home Economics class in high school for enlightening me of this mighty vege’s goodness. Cauliflower Gratin and scone were two things I am forever grateful to have learned how to make back then! I still happily tuck into a simple bowl of creamy, cheesy cauliflower as a comfort food during winter.

The versatility of cauliflower really came to the fore with a recipe I found on Pinterest recently: Cauliflower “Breadsticks”. Thoroughly intrigued, I had a go at making it the other day and I have to say I became even more impressed by cauliflower. This recipe contained absolutely no flour (gluten free!) but the texture was amazingly bread-like. Cauliflower bread! I don’t think I cooked mine long enough to go super crispy but I quite liked the softness which reminded me of pikelets.

Cauliflower Bread

On my second attempt, I decided to not worry about creating breadsticks and formed round pikelet shapes instead to use as mini flat bread. It tasted great just with some avocado and sour cream but I can certainly imagine dozens of other lovely toppings that would work so well with this ‘bread’.

If you decide to give this a go however, I’ll warn you that the aroma of slowly baking cauliflower and Parmesan may be pungent for some noses (my husband’s) and this bread is best served hot out of the oven. Once it cools, the texture of cauliflower bread becomes more like a frittata. Still tastes great though!

Cauliflower Bread
 
Ingredients
  • ½ small cauliflower, trimmed of core
  • one egg
  • ¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
  • 1 tsp dried oregano
  • salt and pepper to season
  • 1 tsp olive oil
Instructions
  1. Pre-heat oven to 160C/320F (conventional ovens 180C/350F).
  2. Place cauliflower pieces in TMX bowl and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. Use Turbo a couple of times to blitz any remaining larger pieces.
  3. Add egg, cheese, oregano and seasoning and mix together on Speed 3 for a few second until well combined.
  4. Line a baking sheet with baking paper and use olive oil to grease.
  5. Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around 1cm in height.
  6. Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
  7. Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 10 more minutes.
  8. Serve immediately where possible.
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Showing 58 comments
  • My Kitchen Stories
    Reply

    I agree cauliflower is so versatile. I love this recipe . Who knew you could make so ,many things!
    happy Christmas

    • Monica
      Reply

      Thanks :) Hope you had a great Christmas :D

  • Christine (@cookingcrusade)
    Reply

    Woah! is my reaction to this recipe! I love finding out that veggies or fruits can do new amazing things and this is definitely one of those! I’ve heard of cauliflower ‘rice’ before, but not bread – have to give this a try! Yum :)

    • Monica
      Reply

      Thanks :) Yes, I like that this is different. I have heard of cauliflower rice too and now I want to investigate further! lol

  • Katie
    Reply

    wow! I actually quite like cauliflower and this reminds me of the corn fritters I used to eat when I was a kid. Definitely trying this one!

    • Monica
      Reply

      Yes! They are fritter-like but not fried :) However, I now have a hankering for corn fritters lol Thanks for visiting :)

  • Mathewgunny
    Reply

    I like Cauliflower bread sticks very much as it is so tasty and healthy.

  • Nic@diningwithastud
    Reply

    Ok no I’m interested! I’m pinning this to make on the weekend. What a great idea :)

    • Monica
      Reply

      I highly recommend it! The flavour and texture are really addictive :D

  • Reply

    What a great idea to make these into breadsticks! Yours look lovely and caramelised too! :D

    • Monica
      Reply

      Thanks :) I quite liked taking the ‘bread’ to the more burnt side of the spectrum. Cauliflower is quite tasty slightly singed :D

  • megandel
    Reply

    How did i miss this post? I made cauli bread and cauli pizza… Mine didnt turn out but going to try yours! They look amazing!

    • Alan
      Reply

      Caulipizza? Please tell more :)

  • Jessa @ Raehaus
    Reply

    Is the cheese necessary to help keep it’s form? or can I skip that ingredient? Can’t do dairy, but i really want to make this & not sure about soy cheeses. I typically just avoid cheese altogether, even the sub-par pretend cheeses as it’s just not even close to the real thing.

    • Moni
      Reply

      You can certainly give the cheese a miss entirely but maybe throw in an egg yolk to help bind the mixture. I think the Parmesan is added mainly for flavour so try adding other things like a touch of curry powder :) Please let me know if you try this without cheese.

  • Melissa
    Reply

    This looked so yummy I went out the next day and got the ingredients. My “bread” has been in the oven for almost 2 hours now and it still hasn’t browned like the picture nor firmed up. I’ve increased the temperature from 160degC gradually to no avail. I don’t know what I did wrong but I am so upset. I was really looking forward to this dish!

    • Moni
      Reply

      I’m sorry to hear that your bread didn’t turn out right :( I think if it hasn’t browned by the first hour, there’s a problem. I am not sure if you can test your oven to ensure the temperature is correct but perhaps start off at 180C and bake for 30 min. If it has browned enough you can drop the temp to 160 and finish off. Also, cauliflower isn’t terribly moist but if you feel that your mixture is a bit on the wet side, try using only the egg yolk to help bind and a bit more cheese. Also perhaps try thinning out the bread as much as you can? Please let me know if you try this again and how you go. My oven does run on the hot side so I may need to note alternative temps/times.

  • oldtowngal
    Reply

    I think the person cooked it at 160c, which is not what ‘our’ oven temperatures are here in the US. The oven temperature here would be like 325 degrees fahrenheit. That’s why it never cooked at over an hour.

    • Moni
      Reply

      Thanks so much! I think you may be right. The original recipe had the temperature in Fahrenheit which I then converted to Celsius for Australian readers. I’ll add both to avoid confusion. Thanks again :)

  • Christina
    Reply

    So you don’t cook the cauliflower?

    • Moni
      Reply

      Nope :) The cauliflower doesn’t take long to cook once it’s been blitzed to pieces.

  • Bri
    Reply

    I’ve found that Cauliflower actually has a ton of moisture. I usually microwave (after blitzing :)) for 5 minutes or so, then put it in a cheesecloth or dish towel and squeeze (and squeeze) the liquid out – you’ll be surprised how much water comes out. Then I mix it with the rest of the ingredients. I just find it stays together better when removing the moisture. It’s an extra step but has been the only way I’ve found to get the right bread or crust like texture.

    • Moni
      Reply

      Thanks for the tip! You’re quite right in that cauliflower retains a lot of moisture. I think it’s worth doing what you suggest or use cauliflower that’s been in the fridge for a while, unloved :)

      • stacey
        Reply

        I wAs going to say the same thing. When I have made cauliflower pizza I always microwave it and squeeze out the water, crisps up nicely

  • Karen Garrard
    Reply

    I can’t wait to try this recipe Moni! Can you tell me what is on the top that us white? Karen.x

    • Moni
      Reply

      Hi Karen! Thanks for visiting :) Hope you’ve tried the recipe. The white cream is just plain sour cream. Went nicely with the cauliflower bread :D

  • Mo
    Reply

    If not eaten fresh cauliflower in ages..When I went to take mine out of fridge it had what looks like black mold on it..can it be cut off or does whole head need to be tossed

  • Kathleen
    Reply

    May I ask – I don’t own any blenders. Would you suggest chopping the cauliflower to smithereens? I can’t afford one at the moment but this looks absolutely delicious!
    Kath

    • Moni
      Reply

      Hi Kathleen. If you have a nice sharp knife and patience, absolutely! Just make sure you don’t have pieces that are too much bigger than 1/2 a cm or 1/3 an inch. Maybe even bash the chopped up cauliflower with a rolling pin (using a clean cloth over the cauliflower) to help the process? The cloth will soak up any moisture too :)

  • Mary
    Reply

    I’d like to add grating, if you own a grater! May be a bit fiddly but no more so than trying to chop it :)

  • Elena
    Reply

    What a great idea! I am definitely going to try this recipe this weekend. I like the entire idea! Looks absolutely delicious!!!

  • Chopsuey
    Reply

    These were amazing. Hubby said it was the best breakfast he has had in a long time! We are big foodies and love our Thermie!! We are away on holidays in a caravan park and Thermie is right here with us! Thanks for a great recipe. A keeper!

  • jamie
    Reply

    Makes a great pizza crust

  • Luc
    Reply

    Thank you, we loved it, we had it with pork belly! But I cooked the cauliflower first, it ended up more like a fritter! We on a low carb diet this filled the gap!

  • 1stime
    Reply

    I do not have a TMX and am not familiar with it. Would it be best to use a blender, magic bullet or food processor?

  • Jennifer
    Reply

    Probably a really dumb question, but is that sour cream or Greek yogurt on top?

  • Terry
    Reply

    There is a recipe for Cauliflower Fried Rice. It’s delicious! You use cauliflower instead of rice. You can also add shrimp, chicken, etc. to give you some protein.
    mmmmmm………..

  • Charlotte
    Reply

    I just Made these, they are delicious

  • Laura H. Jean
    Reply

    This was delicious! I used frozen cauliflower since I had it on hand and microwaved it a little before chopping it up, I didn’t have baking paper so I tried aluminium and realized it stuck, so I just used a greased baking sheet. I baked it at 350 for 20 mins and flipped for another 20 mins then broiled each side for 305 mins. Came out very crispy! Thank you!

  • Rebe
    Reply

    They look delicious!!! How many servings can you make with this recipe??

  • Carol Burns
    Reply

    I haven’t tried any of these recipes as I just discovered this one!! However, anything that is gluten free is definitely up my alley as I have Celiac Disease and am always looking for gluten free and I happen to love cauliflower, so thank you for posting this,

  • cynthia
    Reply

    Okay its watery when I bake it. I didn’t have a cloth to squeeze out moisture. I did microwave it first for 5 mins n blended it. I should of read all the reviews first…

    • Moni
      Reply

      Hello! Unfortunately cauliflower can be quite watery so you may wish to process them first and then let them sit on some paper kitchen towels to remove as much of the moisture as possible. I hope you can try again.

  • Grace
    Reply

    Never or very rarely do I myself comment but LOVE and DEPEND on everyone else’s….I know, one sided, but feel compelled to add one to this…I made the little cauliflower “rounds’….used them like a pasta layer for lasagna…added roasted eggplant, red peppers, mushrooms, sauteed turkey sausage, raw spinach, and of course sauce and mozzarella. O….M….G !!! A PERFECT MEAL, and no guilt !!!! I am one very happy girl…no more pouting on the sidelines for me !!! THANK YOU !!!

    • Moni
      Reply

      Fantastic! Veges rule! Thanks for visiting :)

  • Kathy Tincler
    Reply

    Heat oven to 160c? A TMX bowl? I’m in the US- where are you?

    • Moni
      Reply

      Hi there. I am in Australia so we don’t use Fahrenheit sorry. I often try to include universal measurements and alternatives to using the Thermomix (TMX). I’m sorry if caused confusion.

  • chava
    Reply

    Hi.Do you know of this freezes well?

    • Moni
      Reply

      Hi. I haven’t tried freezing them but I have to say they probably wouldn’t come out of it too well. You could toast them after defrosting to get some crispiness back into them perhaps.

  • Winnie Chung
    Reply

    I usually bought cauliflower for soup only , your recipe looks good for my meat loving family members.sure to give it a try. Thanks

    • Moni
      Reply

      Thanks for visiting :) Cauliflower has many fun recipes so please try!

  • Stephanie
    Reply

    Has anyone tried using an egg substitute and a vegan cheese – I suspect that the egg binds so much keeping the patty together I wonder if flax or egg replacer would act the same. This looks great and definitely low carb but I don’t want the cholesterol and animal product.

  • Crystal
    Reply

    This is amazing! Do these last well if I saved them for a few days?

    • Moni
      Reply

      Hi Crystal. To be honest, I think they are best eaten on the day but if stored correctly, there’s no problem putting them into the oven to warm up. Just don’t microwave them! :)

  • Patricia Van Lubeck
    Reply

    I added a same amount of soaked and rinsed buckwheat groats (stickblendered) to the couliflower, to get an even more bready taste.
    And yes, baking 55 minutes was better ?

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