Cauliflower toast

A low-carb option that will add more veggies to your diet

“Cauliflower contains vitamins C, K, and B6 and helps reduce inflammation,” says Lauren Blake, RD, a Columbus, Ohio-based recipe developer and founder of Whole Living Lauren. This recipe is also great for those who are sensitive to gluten.

Yields 6 slices

Photography and styling by Julia Gartland


1 large head of cauliflower
1 tablespoon olive oil
1 egg
1 cup almond flour
1 teaspoon garlic powder
Sea salt



Preheat the oven to 350 degrees and line a baking sheet with parchment paper.


Chop the cauliflower head into florets, then place them in a food processor and pulse until the mixture resembles rice.


Remove from food processor and use a cheesecloth or paper towel to pat cauliflower rice dry.


In a large pan over medium heat, warm the olive oil. Add the cauliflower rice and cook, stirring regularly for five minutes, then remove from heat and transfer to a large bowl; add the egg and mix to combine.


Add the almond flour and garlic powder to the bowl and season with salt and pepper; mix well to combine.


Transfer the cauliflower mixture onto the baking sheet, forming six squares, about ½-inch thick.


Bake for 15 minutes, then gently flip and bake for an additional 12 to 15 minutes, or until slightly golden.

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