CAULIFLOWER "TOAST" (GF,KETO, PALEO, WHOLE 30)
January 2018 | The Honest Spoon
I don't eat a lot of bread. But why is it that the day I start Whole 30 there is bread EVERYWHERE? And WHY does bread suddenly sounds delicious? I guess I just want what I can’t have. Whole 30 is great for me. It really does help me reset my eating habits and jumpstart a healthier lifestyle. If you are interested, there are plenty of recipes on Pinterest and a great book "It Starts with Food". I really suggest reading the book before starting the Whole 30 adventure!
This Recipe makes about 6 pieces of Cauliflower Toast using one head of cauliflower. Since I share this with my husband, it covers about three breakfasts for us during the week. You can store the leftovers in the fridge & easily heat them up in a skillet for a quick weekday breakfast, lunch, or dinner.
You will only need a few ingredients: Cauliflower (riced), 2 eggs, garlic, tapioca flour, salt, pepper, and chopped parsley (optional). I have one tech tip: Once you have riced the cauliflower, you MUST squeeze the water out! I place mine in a double layer of cheesecloth and squeeze until most of the moisture is out. This is a KEY step. Otherwise the texture is too soft and the patties are less stable.
WHO NEEDS BREAD? CAULIFLOWER TOAST
| Makes about 6 |
INGREDIENTS:
4 Cups riced cauliflower (about one head of cauliflower) before the moisture is squeezed out!
2 eggs
2 tablespoons tapioca flour
1 teaspoon salt
1 teaspoon ground pepper
1 large clove fresh garlic- minced or crushed
1 teaspoon chopped parsley (optional)
2 teaspoons ghee (for frying)
METHOD:
1. If you are ricing your own cauliflower, first roughly chop one head of cauliflower. Process in your food processor in two batches.
2. Place two layers of cheese cloth in a bowl. Place riced cauliflower over cheesecloth.
3. Bundle cauliflower in cheese cloth and SQUEEZE! You will extract anywhere form 1/4 to 1/2 cup of water. Squeeze until very little drips out & dump excess water.
4. Place the balance ingredients in a bowl and mix together with a fork. I like to add my eggs one at a time. You should be able to form a ball with the cauliflower mixture without it easily falling apart.
5. Heat the skillet on medium/ high heat. Once heated, add half the ghee and melt.
6. Form patties of the cauliflower mixture with your hand. It should be about the size of your palm, and 1/2 inch thick.
7. Place gently in skillet and cook for about 3-5 minutes on each side until golden brown. The key it to only flip once! They should be crispy on each side.
8. Prepare next batch repeating steps 5-7 until complete.
9. Store any leftovers by stacking, with parchment paper in between, in an airtight container up to 5 days. Reheat in a skillet with a little melted ghee on medium until heated through.
Serve as a side dish or as a replacement for toast on dishes like Divine Layered Toast , Mushroom Toast, or Eggs Alla Roma. Enjoy!
