I’ve been experimenting with low carb recipes for a long time. I made my version of cauliflower pizza crust over a year ago and still enjoy making it. Recently, I took a look at the many recipes for “Cloud Bread” or “Oopsie Bread”. These recipes use a combination of whipped egg whites folded into an egg yolk and cream cheese mixtures. I tried a few and the predominant egg flavor and almost angel food cake like texture just wasn’t working for me. I experimented with brining in the cauliflower to give the bread a bit more texture and to offset the egg flavor. I really like the result. One of the keys to this recipe, though, is to let the baked bread set uncovered at room temperature for about 20 hours. It helps remove a bit more moisture and makes the slices much more sturdy when used in sandwiches. I do have nutritional information below that I pulled, ingredient-by-ingredient, from FatSecret.com website. As long as that resource is accurate, then the information provided here should be accurate as well.

LowCarb Cauliflower Bread
Makes 6 medium/large rounds
1 slice of bread is 80 calories, 1 gram fat, 1.96 grams carbs, 2.11 grams protein

Ingredients

3 lg Eggs, separated
1/2 tsp Cream Of Tartar
3 oz Cream Cheese, softened
1/2 lb Cauliflower (trimmed weight), broken into large pieces
1/2 tsp Onion Powder
1/2 tsp Dried Rosemary
1/4 tsp Sea salt

Method

Preheat oven to 300º F.

Place cauliflower in a food processor and process until broken into small uniform rice-sized pieces. Remove and place in a microwave oven safe bowl. Place in a dry saucepan over medium high heat. Sauté the cauliflower, stirring constantly, for about 10 minutes, until it is dry and a light toasty color color. Remove and allow to cool. Once cooled, transfer the cauliflower into a large mixing bowl. Add cream cheese and blend with a handheld or stand mixer until smooth.

Add egg yolks, onion powder, rosemary and sea salt and continue to mix until thoroughly blended, about 2 minutes.

Separately, place egg whites and cream of tartar in a clean mixing bowl. Whip using a handheld or stand mixer until very stiff peaks form. Spoon whipped egg whites on top of cauliflower mixture. With a spatula, gently fold the egg whites into the yolk mixture until no streaks are visible.

Spoon the mixture onto a parchment lined baking sheet forming 6 uniform circles. Alternatively, you can transfer the mixture to a large disposable bag, cut off a 1” corner and pipe the mixture into circles.

Bake for 30-35 minutes, until gold brown. Remove from oven and let them sit on the baking sheet undisturbed for at least 30-40 minutes. Then, gently remove and transfer to clean parchment or a cooling rack. Let bread air dry for an additional 2 hours before storing in an air tight plastic bag. This extra time helps dry the bread and enhance the texture.

Serve as you would any slice of bread. It’s best let them stay flat until you’re ready to eat them. If you want to stack them, separate them with wax paper or parchment. And, they should NOT be placed in an airtight container. They tend to become moist and stick together over time. It’s best to leave them in an open container on the counter top and consumed within 1-2 days.

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