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Cauliflower Sandwich Bread


Allergen Information: Free of Dairy, egg, corn, soy, nut.

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Rate this recipe 4.6/5 (9 Votes)


  • 1 cup and 2 Tablespoons Water
  • 1 Tablespoon active yeast
  • 1 Tablespoon raw sugar or Maple syrup
  • 2 cups unbleached white flour or bread flour
  • 1 cup whole wheat flour
  • 1 cup cauliflower rice/grated/pulsed
  • 1 1/4 tsp salt
  • 1/4 tsp cumin powder (optional)
  • 1/4 tsp Italian herb blend (optional)
  • 1 Tablespoon extra virgin olive oil (optional


Servings 1
Adapted from


Step 1

Activate the yeast in 1/4 cup warm water, with sugar. Mix and let sit for 5 minutes or until frothy. Grate, pulse or rice the cauliflower and measure 1 packed cup. I put 1.5 loaded cups small florets in the Blendtec and it game me a cup of cauliflower rice. In a bowl, mix all the flours, salt, spices, grated cauliflower. Add the yeast mixture, oil and a 3/4 cup water and knead into a dough. Add more water if needed. I needed 2 Tablespoons more. Knead for 6-8 minutes. Spray water on top, cover with a towel and let the dough rise until doubled. 1.5-2 hours. Punch the dough down, use a tablespoon or so flour and shape into a jelly roll. Place seam side down in a bread pan.
Spray water on top. Sprinkle Sesame seeds or oats. Cover with a towel and let rise for 45 minutes, or until close to doubled. The rise time depends on the ambient temperature, so as soon as the the bread has risen more than 1.5 time its original size, start up the oven to pre-heat. Bake in pre-heated 375 degrees F for 35-40 minutes. Take bread out and remove from pan. Let cool completely before slicing.


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