Cauliflower Bread

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
  • 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
  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.



  1. My Kitchen Stories

    December 21, 2012 at 2:36 pm

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

    • Monica

      January 4, 2013 at 3:05 pm

      Thanks :) Hope you had a great Christmas :D

    • Jamie

      September 14, 2015 at 9:00 am

      Can I use something other than a TMX?

  2. Christine (@cookingcrusade)

    December 23, 2012 at 8:57 pm

    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

      January 4, 2013 at 3:06 pm

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

  3. Katie

    December 28, 2012 at 7:51 pm

    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

      January 4, 2013 at 2:50 pm

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

  4. Mathewgunny

    January 2, 2013 at 9:19 pm

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

  5. Nic@diningwithastud

    January 3, 2013 at 9:27 am

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

    • Monica

      January 4, 2013 at 2:45 pm

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

  6. Lorraine @ Not Quite Nigella

    July 10, 2013 at 8:29 pm

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

    • Monica

      July 15, 2013 at 7:51 pm

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

  7. megandel

    July 16, 2013 at 6:39 pm

    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

      October 9, 2014 at 7:11 pm

      Caulipizza? Please tell more :)

  8. Jessa @ Raehaus

    July 16, 2013 at 11:56 pm

    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

      July 17, 2013 at 11:49 am

      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.

  9. Melissa

    July 17, 2013 at 8:23 am

    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

      July 17, 2013 at 11:47 am

      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.

  10. oldtowngal

    July 24, 2013 at 8:06 am

    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

      July 25, 2013 at 10:15 am

      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 :)

  11. Christina

    February 27, 2014 at 5:12 am

    So you don’t cook the cauliflower?

    • Moni

      February 27, 2014 at 11:06 am

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

  12. Bri

    April 10, 2014 at 5:16 am

    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

      April 16, 2014 at 3:07 pm

      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

        February 10, 2015 at 2:44 pm

        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

  13. Karen Garrard

    May 26, 2014 at 12:54 pm

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

    • Moni

      June 5, 2014 at 1:58 pm

      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

  14. Mo

    August 4, 2014 at 3:31 am

    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

  15. Kathleen

    August 4, 2014 at 11:02 am

    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!

    • Moni

      August 5, 2014 at 11:29 am

      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 :)

  16. Mary

    August 19, 2014 at 3:09 am

    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 :)

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  18. Elena

    October 1, 2014 at 6:54 pm

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

  19. Chopsuey

    October 13, 2014 at 9:32 am

    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!

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  21. jamie

    November 16, 2014 at 10:00 pm

    Makes a great pizza crust

  22. Luc

    December 18, 2014 at 7:01 am

    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!

  23. 1stime

    January 28, 2015 at 6:34 am

    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?

  24. Sharebob Maltose

    January 30, 2015 at 11:48 am

    cai i use this picture for my blog? thank you :)

  25. Jennifer

    February 8, 2015 at 1:39 pm

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

  26. Terry

    February 9, 2015 at 5:48 am

    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.

  27. Charlotte

    February 11, 2015 at 4:49 pm

    I just Made these, they are delicious

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  29. Laura H. Jean

    February 18, 2015 at 7:18 am

    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!

  30. Rebe

    February 26, 2015 at 3:58 am

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

  31. Carol Burns

    March 7, 2015 at 12:18 pm

    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,

  32. cynthia

    March 18, 2015 at 7:17 am

    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

      April 15, 2015 at 11:14 am

      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.

  33. Grace

    March 26, 2015 at 2:23 am

    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

      April 15, 2015 at 11:13 am

      Fantastic! Veges rule! Thanks for visiting :)

  34. Kathy Tincler

    April 2, 2015 at 1:18 pm

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

    • Moni

      April 15, 2015 at 11:09 am

      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.

  35. chava

    April 3, 2015 at 12:33 pm

    Hi.Do you know of this freezes well?

    • Moni

      April 15, 2015 at 11:08 am

      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.

  36. Winnie Chung

    April 14, 2015 at 2:43 am

    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

      April 15, 2015 at 11:02 am

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

  37. Stephanie

    May 3, 2015 at 7:09 pm

    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.

  38. Crystal

    May 6, 2015 at 9:09 am

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

    • Moni

      May 14, 2015 at 12:49 pm

      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! :)

  39. Patricia Van Lubeck

    June 29, 2015 at 8:59 am

    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 ?

  40. brenda

    September 27, 2015 at 1:17 am

    What Is the serving portion?

  41. Jennifer

    October 19, 2015 at 3:36 am

    I am definitely trying this one out next weekend! Been looking for something low-carb to eat with my homemade salsa. Thanks for sharing!

  42. Christine B

    November 2, 2015 at 11:37 am

    Yum!! Thanks for the recipe! I’ve made cauli “rice” before but was needing a “bun” for my burger & came across your recipe. So delicious!!!

  43. carla

    May 10, 2016 at 10:50 pm

    There are much better recipes out on the web. I found this one to be not so good. First of all the 180 degree oven… NOPE…after the first hour and a half, I read more recipes and turned the oven up to 325 degrees. Secondly, I would cook the cauliflower first, squeeze the moisture out, and then add the egg and other ingredients. While most recipes have similar ingredients, the key to this whole process is having the cauliflower as dry as possible!

    • Moni

      May 11, 2016 at 11:18 am

      Hello. Thank you for your feedback however please note that the recipe calls for a 180 degrees CElSIUS oven temperature OR 350 degrees FAHRENHEIT. I am an Australian and we use Celsius, although I have clearly given the Fahrenheit temperature on the recipe also. If you use the correct oven temperature, there is no need to pre-cook the cauliflower. I don’t recommend it as it draws out too much moisture.

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