Golden Garlic Bread with Cashew Basil Pesto

12 40 506
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 5
Golden Garlic Bread with Cashew Basil Pesto
Health Highlights


1 medium head Cauliflower (about 4 cups)
1 cup Almond flour/meal, Bob's Red Mill
2 clove(s) Garlic (minced)
1/2 tsp, minced Turmeric root
1/2 tsp Himalayan sea salt
1 tsp Black pepper
4 medium Egg
2 clove(s) Garlic (for pesto)
2 cup Basil, fresh (for pesto)
1 cup Cashew nuts, raw (soaked overnight and drained, for pesto)
1/4 tsp Sea Salt (for pesto)
1/3 cup Extra virgin olive oil (or more depending on desired consistency, for pesto)


1. Preheat oven to 400°F.

2. In a food processor (or high speed blender on 1) pulse the cauliflower until it is a rice-like consistency. Remove to a large bowl.

3. Add almond flour, 2 cloves garlic, turmeric, Himalayan salt, and pepper, and mix well. Make a well in the center of the cauliflower almond mixture, and add the eggs. Whisk well before mixing in with the rest of the ingredients, until fully combined.

4. On a parchment-lined baking sheet, spread the mixture out flat, about 1/4 of an inch thick or so. Bake for 25 minutes, or until the edges just start to get golden.

5. Meanwhile, make the cashew basil pesto. Put garlic in Vitamix or food processor and pulse until chopped. Next add basil, and pulse again until it is broken down into small pieces.

6. Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. Finally, with the motor running, drizzle in the olive oil until completely combined.

7. When cauliflower bread is done, remove from the oven, slice into sticks (makes about 24), then spoon on the cashew basil pesto (you will have pesto leftover).

Nutrition Facts

Per Portion

Calories 506
Calories from fat 371
Calories from saturated fat 55
Total Fat 41 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 18.1 g
Cholesterol 153 mg
Sodium 465 mg
Potassium 777 mg
Total Carbohydrate 19.7 g
Dietary Fiber 5.1 g
Sugars 5.5 g
Protein 16.5 g

Dietary servings

Per Portion

Meat Alternative 2.0
Vegetables 2.2

Energy sources


Meal Type(s)