Preheat oven to 350 and line a 9-x-5 loaf pan
with parchment paper. In a medium bowl,
microwave cauliflower for 3 to 4 minutes or
until soft and tender. Let cool. When cool
enough to handle, transfer cauliflower to a
clean kitchen towel and squeeze to release as
much moisture as possible.
In a medium bowl, beat egg whites until stiff
peaks form. Set aside.
In a large bowl, whisk together almond flour,
baking powder, salt, egg yolks, melted butter,
garlic and about a quarter of the whipped egg
whites. Beat until well combined, then stir in
microwaved cauliflower. Fold in the remaining
egg whites and mix until just incorporated.
(Mixture should be fluffy.) Fold in the thyme
and most of the parsley (save some for
topping).
Transfer batter to the lined loaf pan and sprinkle
with more herbs. Bake until the top is golden,
about 45 to 50 minutes. Let cool completely before
slicing.
Sprinkle slices with Parmesan and more parsley.
Originally Submitted
4/9/2019
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