Ingredients

The following ingredients have 4 Servings
  • 3 cups finely riced cauliflower
  • 6 large eggs, separated
  • 6 tbsp olive oil
  • 1 1/3 cup superfine almond flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp dried Italian herbs ((optional) )
  • 1 cup shredded cheddar cheese ((1/4 cup extra for topping if desired) )
  • 6 strips cooked bacon (chopped )
  • 1 jalapeno (de-seed and chopped)

Instruction

  • Preheat oven to 350°F. Spray a 8 x 4- inch loaf pan and then line with parchment paper.
  • Microwave cauliflower for 3-4 minutes or until tender. Let it cool. Then, place about a third of the batch in a clean kitchen towel and squeeze dry. Repeat with remaining cauliflower, working in batches. This is a must for the bread not to get too soft!
  • Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Reserve. In a large bowl, mix eggs yolks, oil, almond flour, baking powder, salt, and herbs until a smooth paste forms. Stir in the cauliflower, cheese, bacon, and jalapeno until homogeneous. 
  • Add about 1/3 of the egg whites to the paste. Use a spatula to fold in the egg whites. Repeat process with the remaining egg whites. Make sure NOT to beat the egg whites because that will cause the bread not to properly rise.
  • Pour batter into prepared loaf pan. Bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. If desired, about 10 minutes before removing bread from the oven, pour 1/4 cup shredded cheddar on top and let it melt and lightly brown. Remove from the oven and let cool before slicing.