Gluten-Free, Vegan Cauliflower Bread

7 30 100
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Gluten-Free, Vegan Cauliflower Bread
Health Rating


1/2 large head Cauliflower (roughly chopped)
4 tbsp Flaxseed meal (ground) (combine with water to make flax eggs)
10 tbsp Water (combine with flax to make flax eggs)
6 tbsp Coconut flour
2 tbsp Garlic powder
1 tsp Sea salt
1 tsp Italian herb seasoning, McCormick (as desired, optional)


1. Heat oven to 400 degrees.

2. Put cauliflower in food processor. Pulse 20–25 times until you get a rice-like consistency. Do not overstuff food processor; pulse in 2 to 3 batches.

3. To prepare flax-egg combine flaxseed meal and water and stir. Let sit for 5-7 minutes, then add dry ingredients.

4. Slowly pour in cauliflower “rice” and mix to incorporate. Do not overmix.

5. Scoop up bread mixture evenly (there should be enough for 6 loaves). Flatten and mold to desired circle or square shape and arrange on a baking sheet. (A baking mat will eliminate the need to oil the surface of baking sheet.) 

6. Bake for 15 to 20 minutes. Cool on cooling rack.

Nutrition Facts

Per Portion

Calories 100
Calories from fat 53
Calories from saturated fat 31
Total Fat 5.9 g
Saturated Fat 3.4 g
Trans Fat 0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 463 mg
Potassium 315 mg
Total Carbohydrate 8.6 g
Dietary Fiber 3.8 g
Sugars 1.9 g
Protein 3.1 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 1.3

Energy sources