A little higher on the carb count makes these cauliflower bread toasties more of a sometimes food or on a day when your carb count is not too high from other meals. That said, this is a veggie and is gluten/grain free, sugar and nut free so you can hardly feel too bad about it. Take note, however, of any high blood-sugar spikes after to see if this is a meal for you to avoid whilst you are improving your insulin resistance.
Cauliflower bread toasties
- Prep Time
- Cook Time
- Difficulty Level Moderate
- 1 large cauliflower
- 2 eggs (mine were medium-sized so large may be only one)
- 50 grams grated cheese (cheddar works well)
- Oregano or any additional seasoning you love…garlic could be nice too
- Butter (for cooking/spreading on bread)
- Four slices of cheese per sandwich. Your choice. (I like Kerrygold's cheddar as well as gouda)
- Anything else your heart desires: prosciutto, bolognese sauce, avocado etc etc
24.1g Total carbs
15.4g Net Carbs
- Pre-heat the oven to 220°C
- Boil some water in a pot.
- Using a food processor, rice the cauliflower (just blitz until fine). If no food processor, you can grate - it just takes much longer.
- Put the cauliflower in the pot of boiling water and cook for 2 mins.
- Line a tea-towel (or if you're all fancy, cheese-cloth) in a colander and drain the cauliflower into it, catching all the cauliflower in the cloth.
- (Note that the water of the cauliflower is nutritious and can be saved and used for a stock or cooking veggies with).
- Wring the water out of the cauliflower. *Caution, the water is boiling so you can run some cold water over it to cool it down.
- Wring every little bit of water out of the cauliflower, it needs to be super dry, a little like flour.
- Put in bowl and add all other ingredients: eggs (one at a time to check consistency), cheese, pepper, salt, oregano. Note: consistency should not be too dry but again, not wet, like a cake/bread mix.
- Finally, lay the mixture onto a tray that has been covered in baking paper.
- Press it out until it is about 1cm thick and make it into a large square. You can bake like this and cut later but I prefer to cut into four squares (bread) now.
- Cook in over for approx. 20 mins or until browed on top/around edges.
- Take out of oven and proceed to make sandwiches. (I like to layer two slices of one cheese and two of another and butter the outside of the bread).
- Put in a frying pan on a low-med heat (so that the cheese melts well) and add a little butter to the pan.
- Add sandwiches and cook. Flip so that you cook on both sides and make the bread nice and golden brown.
- Eat and enjoy.
Hi and welcome! I’m Bianca :)
36 yo sugar and preservative free, whole food-loving, low carb healthy fat Aussie nutritionist, teacher, babe, single lady and mother to two of the cutest and naughtiest American Shorthair kitties living in Shanghai, China Let me show you the health benefits of LCHF living and how easy it is to find, prepare and eat whole foods in this crazy-awesome city - or anywhere! Let's not just survive together in this city but let's thrive together!
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