Recipes

Low Carb Cauliflower Bread (Easy Recipe!)

By Jess

5 from 4 ratings

Cauliflower bread is a delicious option if you're looking for a good low carb bread recipe. It soft & fluffy, doesn't taste like vegetables and much less sweet than commercial, store-bought bread.

cauliflower recipe

Thousands of people rely on bread to make a breakfast sandwich or quick lunch each and every day. Anyone following a paleo diet doesn’t have to be left out from that thanks to this low carb cauliflower bread recipe. It’s full of healthy ingredients that make it gluten-free and 100% paleo-friendly.

If you want to try other low carb substitutes using cauliflower like this cauliflower bread recipe, also try my Cauliflower Quesadillas, Cauliflower Noodles and Garlic Cauliflower Bread.

Use Cauliflower in Your Paleo Recipes

In paleo cooking, you’ll see a lot of cauliflower and zucchini because they’re mild in flavor but can help add bulk to your recipes. Also, they add moisture and fiber to any dish, which can complement other paleo ingredients that need a lot of liquid such as coconut flour and psyllium husk.

Cauliflower is one of several other vegetables in the Brassicaceae family namely kale, collard greens, broccoli, cabbage and brussels sprouts. It closely resembles broccoli in shape and size, but it comes in white, orange, green and purple varieties. (1)

  • 100 grams of cauliflower (cooked) – 25 calories (2)
  • 100 grams of white rice (cooked) – 130 calories (3)

In terms of composition, cauliflower is certainly very moisture rich. It is 92% water, 5% carbohydrates, 2% protein, with negligible fat. A 100-gram serving contains roughly 25 calories. Compare that to 100 grams of cooked rice which contains roughly 130 calories. It’s no wonder low-carb dieters and paleo dieters much prefer cauliflower rice.

prepping cauliflower bread ingredients

I did make some adjustments to the measurements so that it would be just the right texture I wanted. I recommend following this recipe exactly before you make any adjustments of your own. That way, you have a good baseline.

Cauliflower Bread Made Easy

I don’t know about you, but I feel like bread is a must-have component in so many dishes like pasta and breakfast sandwiches or toast. I used to eat avocado toast for breakfast almost everyday, and my family loves garlic bread during pasta nights. So, it left me no choice–I had to come up with a feasible alternative and this is exactly that.

While the texture isn’t exactly like regular bread, this is a great option for those who are committed to sticking to the paleo diet and are willing to make a few compromises in terms of texture.

What to Expect:

Not as sweet as commercial ‘breads’: If you’re expecting something as sweet as say, banana bread by commercial brands, this is a little more subtle than that because we don’t add any sweeteners to the recipe. It’s meant to be more neutral instead of a sort of dessert.

Soft and fluffy: Can you accomplish a soft and fluffy texture without flour? Absolutely! You just need to use the correct ratio of ingredients. This is where paleo cooking because almost like an art–you need balance within your ingredients when it comes to flour replacements and liquids to ensure that it comes out perfectly each time.

It doesn’t take like vegetables: While some of you love your vegetables (that’s awesome!), this recipe won’t taste like a salad or anything like it even though it contains a cup of cauliflower rice. That’s because cauliflower has a mild taste and when combined with the other ingredients in this recipe, it becomes more neutral than anything else. This is a good thing because it can be paired with all kinds of dips and spreads!

baked cauliflower bread

Can You Replace Wheat Flour with Cauliflower?

Yes, you can in some recipes. Since cauliflower is 92% water, the texture is very different from wheat flour which is very dry and powdery. Cauliflower, even when it’s been processed down into very small components, will end up resembling a puree.

Gluten is an important component in recipes because it provides both texture in function. When flour is moistened and kneaded, this activates an elastic network of proteins in the dough or batter. As the dough or batter is kneaded more, the strands become get stronger and more elastic.

You may have read in some recipes that it’s important not to overmix or knead the dough too much. That’s because the resulting texture would become too tough or chewy due to the gluten content. Cauliflower doesn’t contain gluten and thus, will behave differently when compared to wheat flour.

Will it work? Yes, it certainly can!

paleo cauliflower recipe

P.S. – If you’re looking for some other great paleo-friendly alternatives to breads made with refined wheat that are completely gluten-free, you have to check out these recipes:


Ingredients

    • 2 cups almond flour
    • 1⁄4 cup psyllium husk
    • ½ tsp salt
    • ½ tsp baking soda
    • 1 cup cauliflower rice
    • 5 eggs, beaten
  • For decoration
    • 1 tsp pumpkin seeds
    • 1 tsp sesame seeds
    • 1 tsp sunflower seeds

Directions

  1. Preheat oven to 350°F. Line a loaf tin with parchment paper. Set aside.
  2. In a large bowl mix the almond flour, psyllium husk, salt and baking soda.
  3. Fold in the eggs and cauliflower and mix until the batter is smooth.
  4. Pour the batter into the tin and smooth with spatula.
  5. Sprinkle the pumpkin seeds, sesame seeds and sunflower seeds over the top.
  6. Bake for 55 minutes, until the bread is browned on top.
  7. Remove from the oven and allow to cool before slicing.

Servings

Serving Size

1

Servings/Recipe

16

Time

Total Time

70 minutes

Prep Time

15 minutes

Cook Time

55 minutes

Print Recipe

22 Comments

Ask a Question 

  1. I have been enjoying your recipes for the past year and a half. I made this bread for the first time and substituted flax meal for the psyllium husk as I couldn’t find any around me. It worked beautifully!

    Rating: 5
    • Hi Brenda
      No. You cannot substitute coconut flour for almond flour. Coconut flour absorbs liquid at a ratio of about 4:1 and almond flour is 1:1 Using coconut flour would leave you with Sahara Desert Bread.
      Cassava flour should be fine

  2. This looks amazing! Would it work to substitute psyllium husk for beef gelatin, and if so, what’s the conversion rate?

  3. Hello, I was wondering if anyone has tried Flax eggs to replace real eggs in the cauliflower bread recipe ?
    Thank you, Kathy

    • You definitely can June. I am not sure how much it will effect the binding of everything, but I would love to know how it turns out.

  4. Do you use fresh cauliflower cooked or uncooked if so how much would I need to blend to make 1 cup. New at this so forgive a newbie. Thank you

  5. Against the advice, I did adjusted the recipe. It will be my first cauliflower bread, but its not my first baking bread ever. I can make bread from gluten free mixtures without eggs, yeast and baking soda, so i must be able to make a bread with baking soda and 5 eggs. 💪🏼
    An entire recipe with just almond flour is not doable for me. The almond flour is very hard on the stomach, and I would already feel nauseous within 3 bites. That’s why I made a mix of 1 cup sunflower seed flour, 1/2 almond and 1/2 cup coconut flour. I hope it will work out. The coconut flour naturally absorbs a lot of moisture just like the psyllium fibers. So maybe…. No, i’m not gonna say it. Hahaha. I used this mix before in a cupcake recipe, without the cauliflower ofcourse. And that worked out verry well. *Fingers crossed.

  6. Made this recipe for the first time, not all recipes look quite like the the picture presented.
    This one did exactly resemble the loaf of bread shown.
    Thank you, the bread is tasty, has a very pleasant texture.

    Rating: 5

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