Cauliflower garlic bread

February 16, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Makes 1 8 x 4 loaf


  • 1 1/2 cups riced cauliflower
  • 3 large eggs, separated
  • 10 tablespoons almond flour or regular flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoon melted butter or olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon Italian seasoning
  • Freshly grated Parmesan, for serving


1. Preheat your oven to 350 degrees and coat your loaf pan with baking spray or oil.

2. Take your riced cauliflower and squeeze out at much water as possible and place in a large mixing bowl.

3. Add egg yolks, flour, baking powder, salt, butter, garlic, and Italian seasoning together, mix well.

4. In a clean bowl, beat the egg whites until stiff peaks form. Take 1/3 of the egg white mixture and mix it well into the cauliflower mixture. Fold in the remaining egg white.

5. Pour the batter into the prepared pan and bake for 35- 40 minutes or until the loaf sets and is golden brown.