I have an extremely picky eater at my household. You have probably heard me mention that my son won’t eat a vegetable that is out in the open, and that I have to sneak them into his food. You also have heard me mention my Hubby’s disdain for cauliflower. And, I must confess that I don’t really enjoy cauliflower raw or plain. So this is another sneaky, veggie infused, recipe that my son and my hubby loved. My son actually scarfed it down, no questions asked. Probably because there was not anything green colored in this one. Usually, he asks “what did you put in this?”
My older kids loved it too. Because it is baked in the oven and the cauliflower is not steamed or boiled, you are not going to get that very strong odor throughout the house. Only a slight odor inside the oven. I did tell them what was in it, after they scarfed it down, and they still wanted seconds. I was so happy to get them enjoying cauliflower.
Cauliflower is a cruciferous vegetable that has anti-cancerous properties, excellent fiber content, contains antioxidants, and is anti-inflammatory!
Dump the cauliflower batter into prepared loaf pan:
Spread and smooth the top with the back of a spoon. Brush top of loaf with optional butter and sprinkle with optional parmesan.
Bake for about 30 minutes. Remove from oven and cool.
📖 Printable Recipe Card
Sneaky Cheesy Garlic Bread, grain free
- ⅔ cup raw cauliflower ground or riced.
- ⅓ cup coconut flour
- 1 tablespoon golden flax meal
- 2 cloves to 3 Garlic peeled and minced.
- 2 teaspoon garlic powder
- ¼ teaspoon sea salt
- 3 eggs beaten
- 3 tablespoon milk of choice: unsweetened coconut milk or unsweetened almond milk, or organic heavy cream
- 2 ½ tablespoon butter or ghee, melted
- ⅓ cup to ½ cup grated cheese of choice: cheddar pepper jack, jack, etc.
- 1 teaspoon coconut sugar for primal or 1 teaspoon erythritol for low carb * optional, can omit.
- 1 ¼ teaspoon baking powder or for primal use ½ teaspoon baking soda + 1 teaspoon apple cider vinegar mixed in separate pinch bowl (should be very fizzy)
- ½ tablespoon butter or ghee melted *optional for brushing on top of loaf
- 1 tablespoon parmesan cheese * optional for sprinkling on top of loaf
- Preheat oven to 400 F, and grease or butter a loaf pan very well.
- Grind up raw cauliflower tops, not stems, in a processor, blender or ricer until rice texture is formed.
- In a large mixing bowl combine: ⅔ cup ground cauliflower, ⅓ cup coconut flour, 1 tablespoon optional flax meal, minced garlic cloves, 2 teaspoon garlic powder, ¼ teaspoon sea salt and 1 teaspoon optional sweetener. Stir together thoroughly.
- Add to the cauliflower mixture: 3 eggs, 3 tablespoon milk of choice, 2 ½ tbsp. melted butter or ghee, and grated cheese of choice. Mix together thoroughly.
- Add in the baking powder or baking soda + apple cider vinegar mixture and mix in well.
- Dump batter into prepared loaf pan, and spread around evenly. Smooth out top of loaf with the back of a spoon.
- Can brush on the top of loaf the optional ½ tablespoon melted butter or ghee, using a pastry or sauce brush.
- Sprinkle optional parmesan cheese on top of loaf if desired.
- Bake at 400 F preheated oven for 30 minutes, check at 28 minutes, as all ovens vary. Remove from oven once loaf is firm in center and browning on top.
- Cool, slice and serve. Store leftovers in the fridge.
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Nutrition Facts: Yield: 1 loaf ( 9 slices), Serving size: 1 slice, Calories: 101 Fat: 8 g, Carbohydrates: 4 g / Net Carbs: 2.1 g, Sugar: 1 g, Fiber: 1.9 g, Protein: 5 g
*All nutritional data are estimates based on the products I used*
Can olive oil be subbed for butter or ghee
Judy, I would think that you could use olive oil as a sub for butter.
Just made this today. I have been so missing real garlic bread since going low carb. This was a really nice surprise substitute. Like garlic bread cake!
Hi Aaron, Thank you for trying the recipe and taking the time to comment. I am thrilled that you enjoyed the recipe.
Would I be able to use gluten free all purpose type flour in place of the coconut flour? Can't wait to try it!
Crystal, It would not work without changing the amounts of most of the other ingredients as well, because coconut flour is so concentrated and absorbs so much liquid.
I just popped this in the oven 🙂 It's smelling great! I'm curious, if I were use this recipe for a pizza crust, would you recommend baking it first, then adding the prepared sauce and cheese to warm again in the oven? And since I'd flatten the dough out a bit, would the cooking temp or time need to be changed?
Heidi, I think it would make a tasty pizza crust, and I would bake it first then add toppings and bake again. I would use the same oven temperature. Not sure how long to bake for, but it would be a much shorter time since it is flat and spread out thinner. Try 10 minutes then check on it.
Could this be used for pizza crust?
Noreen, I think that is a great idea and could work. Maybe I will try this too.
Is there any substitute to coconut flour? Some in my family are highly allergic but we're trying to move to a healthier set of recipes like these. Can't have wheat or any of the other typical grains used in cooking either so we're a bit stuck here.
Michael, you can substitute the coconut flour with almond flour but you would need to use 4 times the amount, so use about 1 1/3 cup almond flour in place of the coconut flour. I have not tried this, as I have become a bit sensitive to almond flour. I know, as if Celiac was not fun enough, now I have new food intolerances.
Have you tried almond flour ?
Nilda, I have not tried it, but you would have to use 1 1/3 cup almond flour in place of the coconut flour, if you are going to try it.
Definitely want to try this but when you say that some ingredients are optional, for instance the golden flax meal or the erythritol, etc., what does that mean? What would happen if they were not added - is taste affected or nutritional value, carbs, etc.? When you make a recipe, do you always use all the items?
Also, is sea salt a must, or can regular salt be used?
I really love how easy your recipes are to print! Not all the LC sites are that way, but this is super easy and nice! Thanks!
Lynne, it just means you do not have to add those ingredients if you can't tolerate them, or don't have access to them. But, of course it is always preferable to use all the ingredients suggested.
Was all set to make this... But ingredient list says 2/3 c cauliflower and directions say 1 cup.. How much ground cauliflower goes in the recipe?
Jessica, the 1 cup is a typo, it is 2/3 cup ground cauliflower like in the ingredient list. Thank you for letting me know. I think I need new reading glasses.
Love this! Easy to make and delicious.
Donna, thank you. Happy you liked it 🙂
Is there any way to do this with frozen cauliflower? I stocked up on it recently, and hate to ignore it and go buy fresh. Watching money and all. Thanks!!!
Deanna, I don't see why you could not use frozen cauliflower. Just defrost it, then rice it or process in food processor, and then wrap in a paper towel or cheese cloth to squeeze some of the extra water out from freezing. May not have do that step if the cauliflower seems somewhat dry, but do it if its a little watery. let me know how it goes.
Awe, Savory Lotus the feeling is mutual. I love, love your recipes!
Need an alternate for coconut flour. Maybe almond meal??
Beth, I have not tried almond meal. But I think it could work, but use one whole cup of almond flour or meal and possibly one less egg. Not sure though.
Could you use wheat flour? I don't usually keep coconut flour on hand.
Stephanie, I have Celiac disease. So, I can't safely experiment with any type of wheat flour with out the danger of being cross contaminated.
I am always curious how long these breads will keep as it's usually just me eating them. Also should I refidgerate it?
Mary, Yes you need to refrigerate this, as with all preversative free breads. I will add that to the post, if I forgot to mention that. In the fridge, it should be good for about 4 to 5 days. I have a big family, so it never lasts that long, lol.