Easy Healthy Cauliflower Cheese Bread Recipe (Gluten-free, Kid-friendly)

This easy healthy cauliflower cheese bread does not use wheat flour. Actually, this recipe does not need any flour. You can add some coconut flour (which is a healthy flour) only if your dough, for some reasons, does not hold a shape. For example, if you don’t squeeze enough liquid out of the cooked cauliflower. Otherwise, this is a perfect healthy cauliflower cheese bread recipe with no flour, easy to make, full of cheese and veggies (read, cauliflower). I would also try mixing the cauliflower with broccoli next time. Why not?

This recipe can be named a cauliflower flatbread, cauliflower pizza, cauliflower cheese breadsticks, cauli bread,  cauliflower bread or cheesy veggie bread. Whatever sounds best:)

Healthy Cauliflower Cheese Bread Recipe (Gluten-free, Kid-friendly)

Ingredients:

• 1 medium head Cauliflower (about 1.5-2 pounds)
• 1 pastured Egg or 2 Egg Whites
• 1 cup shredded Grass-fed Cheese
• 1-2 teaspoons organic, non-irradiated dried Basil or 1 tsp dried Oregano leaves
• 1/4 tsp Sea Salt (my favorite is Celtic sea salt for its awesome taste)
• 1/8 tsp organic Black Pepper
• 1 tbsp Coconut flour, only if the dough does not hold a shape
• Organic Tomato sauce or homemade Ketchup or Salsa (optional)
• More cheese for sprinkling (optional)

Instructions:

1. Preheat oven to 450 F degrees.
2. Place the cauliflower florets in a food processor and pulse until finely chopped and looks like rice. You can shred the florets in a manual shredder using the big teeth too.
3. Now it’s time to cook the shredded/processed cauliflower. I cooked mine in a skillet until the cauliflower rice got soft, about 5-10 minutes. Alternatively, you can bake the cauliflower in an oven at 375 F, for about 20 minutes (or until soft), or you can steam it in a steamer basket.
4. When the cauliflower is cool, transfer it to a bowl lined with cheesecloth or a nut milk bag. Close the nut milk bag or cheesecloth ends. Squeeze the liquid out of the cauliflower. I didn’t squeeze very hard but made sure the cauliflower forms a ball inside a nut milk bag.
5. Shred the cheese.
6. Transfer a squeezed cauliflower into another bowl, mix it with 1 cup of cheese, salt, pepper, dried basil, and eggs. Mix to combine. Squeeze the mixture in your hand. If it doesn’t hold a shape, add 1 tbsp of Coconut Flour. If it holds the shape, no need to add the flour.
7. Transfer the mixture to a baking sheet lined with parchment paper. Form it into a rectangle shape about 1/4 inches thick.
8. Bake in the oven for about 15-20 minutes or until cooked.
9. Remove the baking sheet out of the oven and sprinkle some cheese on top (optional). Bake for another 5-10 minutes until the cheese on top melts.
10. Cut into rectangles or square shapes. Serve with tomato sauce or ketchup for dipping.

Photo Instructions:

1. Preheat oven to 450 F degrees.
2. Place the cauliflower florets in a food processor and pulse until finely chopped and looks like rice. You can shred the florets in a manual shredder using the big teeth too. 
3. Now it’s time to cook the shredded/processed cauliflower. I cooked mine in a skillet with closed lid until the cauliflower rice got soft, about 5-10 minutes. Alternatively, you can bake the cauliflower in an oven at 375 F, for about 20 minutes (or until soft), or you can steam it in a steamer basket. 
4. When the cauliflower is cool, transfer it to a bowl lined with cheesecloth or a nut milk bag. Close the nut milk bag or cheesecloth ends. Squeeze the liquid out of the cauliflower. I didn’t squeeze very hard but made sure the cauliflower forms a ball inside a nut milk bag. 
5. Shred the cheese. 
6. Transfer a squeezed cauliflower into another bowl, mix it with 1 cup of cheese, salt, pepper, dried basil, and eggs. Mix to combine. Squeeze the mixture in your hand. If it doesn’t hold a shape, add 1 tbsp of Coconut Flour. If it holds the shape, no need to add the flour. 
7. Transfer the mixture to a baking sheet lined with parchment paper. Form it into a rectangle shape about 1/4 inches thick. 
8. Bake in the oven for about 15-20 minutes or until cooked. 
9. Remove the baking sheet out of the oven and sprinkle some cheese on top (optional). Bake for another 5-10 minutes until the cheese on top melts. 
10. Cut into rectangles or square shapes. Serve with tomato sauce or ketchup for dipping. 

Bon apetit!:-)