The following post was originally featured on MJ and Hungryman and written by Min Kwon, who is part of POPSUGAR Select Fitness.
The majority of the clients I counsel have multiple food allergies and sensitivities, with gluten and dairy being two of the most common triggers. Of all the foods, bread seems to be the one item that most of them have the hardest time parting ways with. No more hamburgers or sandwiches? Pizza? Thankfully, there are some wonderful gluten-free options widely available at stores now. But if I really want to blow their minds, I can introduce them to the wonderful world of cauliflower and all its creative applications.
The problem I commonly ran into whenever I tried making cauliflower bread substitutes is that they often fell apart. Now, even if I mustered up all of my arm strength to squeeze out as much of the water as possible, they didn’t always hold their shape for some reason. And that just doesn’t fly when you want to stuff them with fixings and pick them up with your hands at some point. If you’re fine with the fork and knife action, however, then you should have no issues.
Thus began my non-mushy cauliflower bun experiment. Yes, I had many, many failures, but luckily, their destiny was not the trash can. Ironically, things started to turn around when I came across this recipe that required no cooking. Bless you, Lexi. It totally simplified the whole process. The key is to not over pulse in the food processor to prevent too much liquid from being released.
To learn more about this recipe, check out her blog post on MJ and The Hungryman.
1 medium-sized head of cauliflower, cleaned and broken into large florets4 tablespoons almond meal (I used Bob’s Red Mill)2 eggs1 teaspoon curry powder1/2 teaspoon smoked paprika1/4 teaspoon Himalayan salt