Cauliflower Bread Buns

Cauliflower bread buns square measure low carb and protein free. they're excellent to use with hamburgers, sandwiches and a lot of. and in contrast to different cauliflower bread substitutes, you don’t have to be compelled to wring dry the cauliflower!

I’m extremely excited to share this instruction with you these days. for 2 months I’ve had the concept of constructing some variety of cauliflower bread. whereas I’ve created cauliflower crust pizza pie, cauliflower breadsticks and even cauliflower crusty grilled cheese, I wished one thing a touch thicker and bread-ier. All of those antecedently mentioned involve a really skinny crust, that doesn’t work furthermore for hamburgers or substantial sandwiches.

Well this is often it. It’s thicker, sturdier, breadier. however the simplest half is that you just don’t have to be compelled to dry out the cauliflower.

You may recall that some weeks past, I shared a instruction for low carb bread buns. Well, that was analysis for this. These aren’t quite as bread-like because the low carb bread buns– instead they need a texture and style a lot of just like different cauliflower bread substitutes. however {they square measure|they're} thick and hold along well and are excellent for enjoying hamburgers and different grill things this summer.

Ingredients:

•  3 cups finely riced raw cauliflower florets (see note)
•  2 large eggs
•  1/2 cup shredded parmesan cheese
•  2 tbsp almond flour
•  2 tbsp coconut flour
•  1/2 tsp baking powder
•  1/2 tsp dry Italian seasoning herb blend
•  1 tsp white sesame seeds

Directions:

1. Preheat oven to 400°F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. The mixture should be wet but not liquid.
2. Grease the cavities of a muffin top pan. If you don't own a muffin top pan, you can also make free-form ones on a baking sheet lined with parchment paper or silicone baking mat.
3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto a baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using a baking sheet, press down on the mixture with the palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
4. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.

Recipe From : Kirbie's Cravings