Cauliflower Garlic Bread....

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I had no expectations for this bread. Nobody in Delish's test kitchen did it. I thought it would be just another low carbon cauliflower (not that we did not find them), and nothing really liked the bread. But then I received a text from someone in the kitchen and said, "It sounds good." And then another, "it smells so good." And finally, 'it's unavailable!' I was defeated. Can the garlic bread and cauliflower be as good as the real?

 The difference between this recipe and all our other (always delicious) cauliflower bread is huge. First of all, there are six eggs you have to divorce. There is also a little almond flower and a lot of bicarbonate of soda. Eggs make the difference.

 We had the idea of ​​the Healthy Yum blog, which uses ten eggs and coconut flour. We were intrigued by their method of striking the proteins separately, but we could not use a dozen or so dozen of yolks to reduce the amount. We also changed the coconut meal and the herbs changed. But the craziest thing we changed was cheese. 

 There is nobody! At least not in bread All our previous cauli bread recipes were largely based on cheese. It does not need it! With all the proteins struck, the bread comes as real bread! It's not flat like all the past experiences, it's beautifully vaulted. And cut! People literally screamed as I cut the bread into thick slices.

 So, is it as good as the garlic bread made with, for example, a baguette? Probably not. Texturally, the bread is a bit soft and eggy. BUT, it's the best carbohydrate bread with low carb, and if you eat it, you will not miss the bread.

 INGREDIENTS.
• 3 el. Cauliflower, Spicy
• 6 eggs, separated
• 1 1/4 teaspoon almond meal
• 1 teaspoon Yeast powder
• 1 teaspoon kosher salt
• 6 tablespoons melted butter
• 5 chopped garlic cans
• 1 teaspoon minced thyme
• 1 teaspoon parsley, minced meat
• Parmesan, to serve.

 DIRECTIONS
1. Preheat the oven to 350 ° and cover a 9 x 5 inch parchment paper. In a medium sized bowl, microwave in the oven for 3 to 4 minutes or until soft and tender. When cold enough to process, put cauliflower on a clean towel and squeeze to release as much moisture as possible.

 2. Put the egg whites in a medium bowl to form the stiff peaks. To release

 3. Combine almond meal, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the baked protein in a large bowl. Beat until smooth, add the cauliflower to the microwave. Fold the remaining proteins and mix until they are included. (The mixture must be spongy.) Fold the thyme and most parsley (hold a little to cover).

 4. Transfer the mixture to the pot of bread and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Cool completely before cutting.

 5. Sprinkle with parmesan slices and more parsley.

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