Best Cauliflower Garlic Bread Recipes

CAULIFLOWER WITH GARLIC BREAD CRUMBS

Steps:

• Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
• Drain, rinse under running cold water, and leave to drain.
• In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
• Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
• Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
• Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
• Season to taste with salt and pepper and serve hot.

CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
• While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
• At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
• When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
• Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.

CAULIFLOWER GARLIC BREAD

Steps:

• Preheat oven to 350° and line a 9-x-5" loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
• In a medium bowl, beat egg whites until stiff peaks form. Set aside.
• In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.) Fold in the thyme and most of the parsley (save some for topping).
• Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
• Sprinkle slices with Parmesan and more parsley.
• Cauliflower Garlic Bread.
• TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.