| 7 | 30 | 73 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 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.
| Meat Alternative | 0.2 |
| Vegetables | 1.3 |
