Want to pack more veggies into your day? Learn How to Make Cauliflower Toast and pump up the nutrition in your sandwich.
To the culinary genius who started the riced cauliflower trend, THANK YOU! I’ve been playing around a lot in the kitchen with this low calorie, low carb ingredient and I have to say, it’s really versatile. Today I’m going to teach you How to Make Cauliflower Toast. It’s my latest obsession. A nutrient rich substitute for bread (or simply a tasty side dish), it works well with many different fillings including burgers, chicken, seafood, eggs, veggies and beans.
The toast craze is really useful for food bloggers, there’s always something new to make into toast. See also: How to Make Sweet Potato Toast 🙂 With the #ToastTuesday hashtag, you’ll find many creative and fun techniques to discover. With so many people looking for wheat and grain substitutions, Cauliflower Toast is a great option. I’m still a fan of all whole grains, but I’m certainly not going to argue with a toast alternative that’s low carb and gluten free.
How to top your Cauliflower Toast:
Honestly, I enjoy this recipe so much that I just nibble on it without any toppings.
Here are a few ways I’ve created meals out of my Cauliflower Toast:
*top with avocado or guacamole, tomatoes and fried eggs
*stuff with smoked salmon, cucumber slices and tzatziki
*add grilled chicken with roasted veggies and condiment of choice
*top with mashed avocado, roasted turkey and sriracha
*stuff with sliced turkey, sauerkraut, dijon and lite swiss cheese (Trader Joes makes the BEST sauerkraut)
*enjoy as a bun for a black bean burger or veggie burger
Bye-bye Recipe Redux:
If you’ve been following my blog for a while, I’ve been participating in the (almost) monthly Recipe Redux challenges for many years. Sadly, this will be the last one so we were asked to repost our favorite recipe challenge from our Redux arsenal. It was a tough choice but I decided that my cauliflower toast recipe is one of my standard go-to’s so it was time to reshare it with you all.
Keto, gluten-free, low carb, diabetes-friendly…
While I’m generally not a keto diet fan, my clients and readers often ask about ways to include more of these recipes into their daily diets. The cauliflower toast is keto-friendly and diabetes-friendly with only 2g net carbs and 3g total carbs per piece.
Have you played around with riced cauliflower or do you have a favorite toast alternative?
- 1 16 ounce package of riced cauliflower (approximately 4 cups)***
- 2 eggs
- 1 egg white or 3 Tablespoons liquid egg whites
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded reduced fat (2%) mozzarella cheese
- 2 Tablespoons grated Parmesan cheese
- 1 large scallion, chopped (about 3 Tablespoons)
- 3 Tablespoons almond flour (or white whole wheat flour if not gluten free)
- In a large glass bowl, add cauliflower and cover with plastic wrap. Microwave on high for 3 minutes. Set aside to cool for a few minutes.
- Meanwhile, combine all remaining ingredients in another bowl and mix well.
- Using paper towels or a cheese cloth, remove as much water as possible from the cauliflower.
- Add drained cauliflower to egg mixture and combine well.
- Heat a large saute pan or skillet on medium to medium-high heat and spray with olive oil nonstick spray.
- Use a 1/4 cup measuring cup filled most of the way with cauliflower mix, add to pan and gently flatten, shaping into squares or rectangles for toast.
- Saute for a few minutes until bottom is nicely browned. Gently flip and cook second side until desired browning is achieved.
- Remove toast from pan and place on a paper towel lined plate.
- Repeat the process for a total of 12 pieces. Make sure to stir mixture in between batches as some liquid will separate.
- Store in layers separated by paper towels in a container in the refrigerator. Reheat by microwaving or toasting directly on the rack in a toaster oven.
***You can find riced cauliflower premade in the produce section or freezer section of the supermarket. Chopped cauliflower crumbles are not small enough to make this toast. If purchasing these crumbles, toss them in the blender and pulse until you have the consistency of rice, the smaller the better to make everything stick together. To make your own as I did, weigh 16 ounces of cauliflower on a food scale or just add about ½ of one head of cauliflower broken in pieces to a blender or food processor and gently pulse until it’s the consistency of rice.
Nutrition information per slice: