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Low Carb Cauliflower Rolls

These easy cauliflower based rolls are both low carb and gluten free!
Course bread
Total Time 30 minutes
Author Rachel Singer

Ingredients

  • 3 cups "riced" cauliflower we used a good sized head, and there was some left over
  • 3 tablespoon almond flour
  • 1 tablespoon coconut flour
  • 2 eggs
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • Sesame seeds + sea salt for topping and/or dried garlic, poppy seeds, other toppings of choice

Instructions

  • Wash cauliflower and chop into florets.
  • Add to food processor and pulse until your cauliflower reaches "rice" consistency, scraping down the sides as necessary.
  • Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined.
  • Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat.
  • Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.
  • Remove carefully from baking sheet and let cool on rack.
  • Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)