3tablespoonmilk of choice: unsweetened coconut milkor unsweetened almond milk, or organic heavy cream
2 ½tablespoonbutter or ghee,melted
⅓cupto ½ cup grated cheese of choice: cheddarpepper jack, jack, etc.
1teaspooncoconut sugar for primalor 1 teaspoon erythritol for low carb * optional, can omit.
1 ¼teaspoonbaking powder or for primal use ½ teaspoon baking soda + 1 teaspoon apple cider vinegarmixed in separate pinch bowl (should be very fizzy)
½tablespoonbutter or gheemelted *optional for brushing on top of loaf
1tablespoonparmesan 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.
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*