I’ve been using Cauliflower as ‘bread’ or ‘crust’ base forever.  Usually it blends with some cheese, but last night I needed something to go with the Chicken Parmigiana that was on the menu – and I thought – why not give garlic rolls a try?

They turned out even more amazing than I thought they would.

Light, fluffy, incredibly garlicky – and to think, I was eating my veggies!

While they don’t look or feel much like dough when plopped on the baking sheet….

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…but after baking they were perfect – I couldn’t even wait to take a photo before sampling









Cauliflower Garlic Rolls
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Prep Time
10 min
Prep Time
10 min
  1. 1 head of cauliflower
  2. 2 Tbsp almond meal
  3. 2 Tbsp coconut flour
  4. 1 Tbsp. psyllium husk
  5. 1 tsp. garlic powder
  6. 2 Tbsp. dried minced garlic
  7. 2 large organic eggs
  8. 2 Tbsp. dried Italian seasoning
  9. 2 tsp. sea salt
  1. Preheat oven to 400˚F/200˚C
  2. Chop cauliflower into small-medium size florets. Add to food processor and chop until very fine.
  3. Remove from food processor and add to a large mixing bowl. Add the almond meal, coconut flour, psyllium husk, garlic powder, salt and 1 Tbsp of the minced garlic. Mix well.
  4. Whisk eggs in a separate bowl. Add the eggs to the cauliflower mixture and stir until the moist and will holding together.
  5. I love baking with a stone - if you don't have one, line a baking sheet with parchment paper. Taking roll size amounts of dough, squeeze them into a rough ball shape, then plop them from onto the baking sheet from a bit above. Add remaining minced garlic and Italian seasoning to tops of rolls.
  6. Place in oven and bake for 20-30 minutes until golden brown around the edges.
  1. These are great with warm with some butter xo
Katey Caswell https://kateycaswell.com/
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