Cheezy Vegan Flourless Cauliflower Garlic Bread

Cheezy_Vegan_Flourless_Cauliflower_Garlic_Bread_Recipe_001

It’s funny but I kept seeing amazing recipes about cauliflower being perfect for pizza crust, so I thought – why not try making bread out of it?

I also saw this amazing looking cheezy cauliflower nugget recipe which I will be making, but first of all, I have to try making garlic bread! Well, it turned out tasting so amazing I kind of wished I baked 5 times the amount, because this simply wasn’t enough! How the heck could cauliflower be so bread-like?

I will say that the amount of water you drain out is VERY important, because the more you drain, the less soggy it will be.

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But seriously, I put this in my mouth and I was thinking: How the heck is this cauliflower? Some aliens have taken it over and changed it somehow! No way this is the cauliflower I am used to!

I will say that these things can be a bit fragile, if you’re not careful they will break off, so put it in a bowl so they don’t fly away.

I used Diaya for my vegan cheese, if you can’t find that, I’m sure there are other vegan cheeses that you can use that can replace it. Nutritional yeast can be bought on Amazon for a cheap price, especially through a store called Vitacost, which was where I got mine. It gives food a very cheesy flavour.

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Cheezy Vegan Flourless Cauliflower Garlic Bread

1 medium cauliflower head
1/2 cup vegan mozzarella cheese (I used Daiya)
1 tablespoons nutritional yeast
1 tablespoon tapioca starch
2 teaspoons extra light olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
A few sprinkles Italian herbs
A few sprinkles freshly ground pepper
A few sprinkles Himalayan/sea salt

Garlic topping
5 cloves garlic, finely minced
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt

Wash the cauliflower and break it down into small florets. You can also cut it up in smaller pieces with a knife.

Place the cauliflower in a food processor and pulse until the cauliflower becomes like “rice” – even, very small pieces. If you don’t have a food processor, try using a grater – but be careful of your fingers. It may work on some blenders, but don’t try it on a high powered blender like Vitamix, because it will probably become cauliflower smoothie, rather than rice.

Place all the cauliflower rice on a plate. Boil some water on a steamer and steam the cauliflowers for 10 minutes or so, until the cauliflower is feeling hot to touch, but not cooked. You can also try microwaving it for a couple of minutes.

Once the cauliflowers are heated enough, allow it to cool down and then wrap it inside a cheese cloth. Squeeze as much water as you can out of it. Keep on squeezing, yes – keep squeezing until no liquid comes out. The more you dry it, the less it will be soft when you bake.

Put the dried cauliflower rice in a bowl, then add all the other ingredients except the garlic topping. Stir well and let it sit.

Cheezy_Vegan_Flourless_Cauliflower_Garlic_Bread_Recipe_Ingredients

Preheat oven to 350°F (176°C).

Align some baking parchment paper on a 9 x 13 inch baking pan and spread the cauliflower bread mixture onto the pan and press it down with your fingers until it’s evenly spread out. Be sure that the layer isn’t too thick.

To make the garlic topping: Peel and finely mince the garlic cloves, then put it in a small bowl with the extra light olive oil and sprinkles of salt. Use a pastry brush to brush this on top of the cauliflower bread.

Bake in the oven for about 50 minutes (longer or shorter, you may have to check depending on your oven and thickness of the bread). Allow the bread to cool a little. You may like to serve with homemade creamy dipping sauce or marinara sauce.

(Be careful when you eat them, as they can be quite fragile!)

Cheezy_Vegan_Flourless_Cauliflower_Garlic_Bread_Recipe_004

Cheezy Vegan Flourless Cauliflower Garlic Bread
Serves: 2
 

Ingredients
  • 1 medium cauliflower head
  • ½ cup vegan mozzarella cheese (I used Daiya)
  • 1 tablespoons nutritional yeast
  • 1 tablespoon tapioca starch
  • 2 teaspoons extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • A few sprinkles Italian herbs
  • A few sprinkles freshly ground pepper
  • A few sprinkles Himalayan/sea salt
Garlic topping
  • 5 cloves garlic, finely minced
  • 1 tablespoon extra light olive oil
  • A few sprinkles Himalayan/sea salt

Instructions
  1. Wash the cauliflower and break it down into small florets. You can also cut it up in smaller pieces with a knife.
  2. Place the cauliflower in a food processor and pulse until the cauliflower becomes like “rice” – even, very small pieces. If you don’t have a food processor, try using a grater – but be careful of your fingers. It may work on some blenders, but don’t try it on a high powered blender like Vitamix, because it will probably become cauliflower smoothie, rather than rice.
  3. Place all the cauliflower rice on a plate. Boil some water on a steamer and steam the cauliflowers for 10 minutes or so, until the cauliflower is feeling hot to touch, but not cooked. You can also try microwaving it for a couple of minutes.
  4. Once the cauliflowers are heated enough, allow it to cool down and then wrap it inside a cheese cloth. Squeeze as much water as you can out of it. Keep on squeezing, yes – keep squeezing until no liquid comes out. The more you dry it, the less it will be soft when you bake.
  5. Put the dried cauliflower rice in a bowl, then add all the other ingredients except the garlic topping. Stir well and let it sit.
  6. Preheat oven to 350°F (176°C).
  7. Align some baking parchment paper on a 9 x 13 inch baking pan and spread the cauliflower bread mixture onto the pan and press it down with your fingers until it’s evenly spread out. Be sure that the layer isn’t too thick.
  8. To make the garlic topping: Peel and finely mince the garlic cloves, then put it in a small bowl with the extra light olive oil and sprinkles of salt. Use a pastry brush to brush this on top of the cauliflower bread.
  9. Bake in the oven for about 50 minutes (longer or shorter, you may have to check depending on your oven and thickness of the bread). Allow the bread to cool a little. You may like to serve with homemade creamy dipping sauce or marinara sauce.

 

3 comments

  1. Pixie

    This is such a fantastic idea! I adore all things cauliflower, but not a huge fan of doughy garlic bread (I always slice mine thin and get it crispy!) So this sounds right up my street! I will definitely be bookmarking this :)

    • Susanna

      OMG YAY I’m so excited you want try this out!! :D I got the idea after seeing some cauliflower nuggets and pizza crust, hey if it can be pizza crust, it can be bread, right? HAHA! :D

  2. Pingback: Cheezy Vegan Cauliflower Nuggets - Meat Substitutes, Recipes, Vegetables - Divine Healthy Food

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