1/2 to 1 head of cauliflower (enough to make 3 cups finely riced)
6 large eggs, separated
6 tablespoons canola oil (OR olive oil)
1 ¼ cup superfine almond flour (OR 1/2 cup coconut flour)
1 tablespoon baking powder
1 tablespoon salt
Preheat oven to 350°F.
Line an 8 inch by 4 inch loaf pan with parchment paper.
- Rice the cauliflower: Rinse the head of cauliflower, then dry it. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves. Place the cauliflower pieces in a food processor and pulse until it has the texture of coarse crumbs. It should be finer than if you were making a cauliflower rice dish. Work in batches if necessary and don’t over process or it will get mushy.
- Cook the cauliflower, either by steaming or via microwave, until tender (3 to 4 minutes in microwave). Allow cauliflower to cool.
- Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
- Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
- In a large bowl, combine eggs yolks, oil, flour, baking powder and salt. Mix until a smooth paste forms.
- Stir in 3 cups of the cauliflower until evenly mixed. (Freeze the rest of the cauliflower for later use.)
- Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites. When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
- Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.
Store in the refrigerator and use within 5 days. Can be frozen.
Note: You can make this bread more flavorful by adding shredded cheese or dried herbs like rosemary, thyme or oregano. Add them when you add in the cauliflower.