Servings: 10
Ingredients:
- 1 medium cauliflower
- 6 eggs, separated
- 6 tbs olive oil.
- 1 cup superfine almond flour
- 1/4 cup grated parmesan cheese
- 1 tbs baking powder
- 3/4 tsp salt
Instructions:
- Preheat your oven to 350℉ Line a 9×5 inch loaf pan with parchment paper.
- Remove the stem from your cauliflower and slice into florets.
- Add them to a food processor and pulse for 10 seconds or until you reach snowflake like consistency.
- You need to end up with 3 cups super fine riced cauliflower for this recipe.
- Transfer the finely riced cauliflower to a cheese cloth and ring out the liquids as best you can. I worked in batches for this step.
- Add your egg whites to a large bowl and beat them with an electric hand mixer for about 2 minutes or until stiff peaks form.
- In another large bowl, whisk together the egg yolks and oil. Then mix in the almond flour, parmesan, baking powder and salt until combined. Now mix in the cauliflower. Lastly, GENTLY fold in 1/3 of the egg whites at a time, until they are fully incorporated into the batter.
- Transfer the batter to your loaf pan and top with another 1 tbs parmesan cheese.
- Bake for 45-50 minutes or until the toothpick comes out clean and the top is golden brown.
- Allow to rest in the pan for 5 minutes then transfer to a wire rack to fully cool prior to slicing.
Notes:
I like to toast my slices and top with melted butter.
To make this Dairy Free – skip the grated parmesan and use all almond flour.
Nutrition:
Calories: 201kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 400mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 1mg
