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79% would make again

Gluten-Free Cauliflower Toast

These individual cauliflower toasts are gluten-free and paleo! Add your favorite toppings and enjoy for any meal of the day!

Tasty Team
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

  • 1 large egg
  • 2 tablespoons flax meal
  • 2 cups riced cauliflower (400 g)
  • 1 ½ cups almond meal (225 g)
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons canola oil
  • nonstick cooking spray, for greasing
  • topping of your choice, for serving

Special Equipment

  • cast iron pan, 4 1/2 in (11 cm)

Nutrition Info

  • Calories 602
  • Fat 47g
  • Carbs 29g
  • Fiber 15g
  • Sugar 7g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
  3. In a medium microwave-safe bowl, microwave the riced cauliflower for 3-4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
  4. Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture. You should be left with about 1½ cups (450 G) of cauliflower.
  5. In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder and salt. Process for 30-60 seconds, until well combined.
  6. Heat 1 teaspoon of canola oil in a small square cast iron skillet over medium heat. Add half of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
  7. Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
  8. Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3-4 minutes, until golden brown. Let cool in the pans for 10 minutes before topping as desired and serving.
  9. Enjoy!

Ingredients

for 2 servings

  • 1 large egg
  • 2 tablespoons flax meal
  • 2 cups riced cauliflower (400 g)
  • 1 ½ cups almond meal (225 g)
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons canola oil
  • nonstick cooking spray, for greasing
  • topping of your choice, for serving

Special Equipment

  • cast iron pan, 4 1/2 in (11 cm)

Nutrition Info

  • Calories 602
  • Fat 47g
  • Carbs 29g
  • Fiber 15g
  • Sugar 7g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
  3. In a medium microwave-safe bowl, microwave the riced cauliflower for 3-4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
  4. Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture. You should be left with about 1½ cups (450 G) of cauliflower.
  5. In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder and salt. Process for 30-60 seconds, until well combined.
  6. Heat 1 teaspoon of canola oil in a small square cast iron skillet over medium heat. Add half of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
  7. Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
  8. Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3-4 minutes, until golden brown. Let cool in the pans for 10 minutes before topping as desired and serving.
  9. Enjoy!

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