Description
Light and cheesy cauliflower bread buns that are low-carb and gluten-free, perfect for sandwiches or as a side.
Ingredients
1 medium head of cauliflower (about 3 cups grated)
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 large eggs
1/4 tsp garlic powder
1/4 tsp onion powder
Optional: 1/4 tsp Italian herbs or dried parsley
Salt & pepper to taste
Instructions
- Grate or rice the cauliflower, then microwave for 4–5 minutes.
- Allow cauliflower to cool, then place it in a clean kitchen towel and squeeze out all the water.
- In a bowl, mix the cauliflower with eggs, mozzarella, Parmesan, garlic powder, onion powder, herbs (if using), salt, and pepper until well combined.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop the mixture into bun-sized rounds and flatten slightly to form buns.
- Bake for 18–22 minutes until golden and firm.
- Let cool a few minutes before removing from the baking sheet.
Notes
Ensure to squeeze out all moisture from the cauliflower to help buns hold their shape.
For firmer buns, bake longer or toast before serving.
Optional toppings: sesame or poppy seeds for extra texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat by toasting lightly in a toaster or oven to restore crispness.
Frozen cauliflower can be used if fully thawed and moisture squeezed out.
Omitting cheese may affect texture; dairy-free cheese alternatives can be tried with varied results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Low-Carb
Nutrition
- Serving Size: 1 bun
- Calories: Approximately 80 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
