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How to make cauliflower toast

How to Make Cauliflower Toast

5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 slices
Calories 50 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

***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

Serving: 1gCalories: 50kcalFat: 3g
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