- 1 Head cauliflower
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the cauliflower into quarters through the core.
- Cut out the core and leaves from each quarter in one cut. Trim any remaining core and leaves. Break the cauliflower into approximately 2-inch florets.
- Put half of the cauliflower in a food processor and process, stopping to scrape the sides of the bowl with a spatula a few times, until the cauliflower is uniformly broken down to the texture of wet sand.
- Continue to process, stopping to scrap the sides of the bowl with a spatula a few times until the blade easily moves the mixture around to create a wet, smooth, creamy mashed potato texture with little flecks.
- Spread cauliflower on a baking sheet in an even layer and bake for 15 minutes. Cool the cauliflower completely. Put one quart of the meal in a nut milk bag. Twist, then wring the liquid out over a bowl or sink.
- Break the soon to be meal apart, then twist again until it is as dry as you can get it. Repeat four to five times to ensure you get all of the liquid out
The New White Bread
- 6 large eggs, separated
- ¼ teaspoon cream of tartar
- 1 ¼ cups almond flour
- 4 ounces Cauliflower Meal
- ¼ cup ghee or unsalted butter, melted and cooled
- 1 tablespoon baking powder
- 1/8 teaspoon sea salt
- Preheat the oven to 375°F and line a by 4-inch loaf pan with parchment paper.
- Put the egg whites in a large bowl, add the cream of tartar, and beat with an electric hand mixer until firm peaks form.
- In a food processor, com-bine the almond flour, cauliflower meal, egg yolks, ghee, baking powder, stevia, and salt and process to combine. Add about one-third of the beaten egg whites and pulse until smooth; do not over process.
- Transfer to a large bowl and gently fold in the remaining beaten egg whites, one third at a time, then pour into the prepared pan. Bake for 30 minutes, or until very lightly browned on top.
- Turn off the oven and crack the oven door open. Leave in the oven for 20 minutes, then remove from the oven, place on a wire rack, and cool completely in the pan. Remove the bread from the pan, slice, and serve.
- The bread will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator and up to month in the freezer.
- 2 large eggs, beaten
- 1 tablespoon unsweetened canned coconut milk or heavy cream
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of sea salt
- 4 slices New White Bread well toasted
- 1 tablespoon ghee, butter, or coconut butter
- Topping suggestions: melted ghee or butter; sliced fresh fruit; maple syrup, honey, or coconut sugar; Berry Chia Jam; Almond Ricotta
- Beat the eggs in a small bowl and whisk in the coconut milk, vanilla, cinnamon, and salt. Pour the egg mixture into a pie plate or shallow container.
- Dip the bread into the mixture and allow to soak for about 20 seconds on each side, then remove to a wire rack set on a plate and allow to sit for I to 2 minutes.
- Melt the ghee in large skillet over medium heat. Add the bread and cook until golden brown, 2 to 3 minutes on each side.
- Place on plates and serve immediately with your choice of toppings. To make the French toast dairy-free: Make the bread without the ghee and use coco-nut oil for cooking.
DIY Cali'Flour Pizza Crusts
- 5 ounces Cauliflower Meal
- 1/2 cup shredded low-moisture whole milk mozzarella cheese (not fresh)
- 1 large egg
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine all the ingredients and mix with a rubber spatula to incorporate.
- Form the dough into a disc shape, then using your hands, press the dough out onto the prepared baking sheet to form an even 9-inch circle.
- Place in the oven and bake for about 30 minutes, until firm and lightly browned.
- Remove from the oven and use a metal spatula to slide the crust onto a wire rack to cool before adding your toppings. If you're not using the crust right away, store in a zip-top freezer bag in the freezer for up to 9 months. Do not refrigerate.
Meat Lover's Lasagna
- 15 oz can tomato sauce
- 1/2 cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion chopped
- 5 cloves garlic, chopped
- 1 pound ground beef
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 2 Cali'flour Pizza Crusts
- 1 15-ounce container ricotta cheese
- 1 large egg 1/2 cup fresh spinach leaves
- 4 ounces low-moisture whole milk mozzarella cheese (not fresh), thinly sliced 5 fresh basil leaves
- 1/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 375°F in a medium saucepan, combine the tomato sauce, tomato paste, oregano, basil, and garlic powder. Bring to a simmer over medium heat, then reduce the heat to medium-low and simmer for is minutes, or until the beef in the next step is cooked.
- While the sauce is cooking, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the fresh garlic and cook until softened, about 2 minutes.
- Add the beef and cook, stirring to break it up with a wooden spoon, until it is no longer pink and is starting to brown, about 10 minutes. Add the salt and pepper.
- Transfer the beef to the pan of simmering sauce. Add the rosemary and thyme, stir well, and simmer for five minutes to combine the flavors.
- Set one of the crusts in the bottom and slightly up the sides of a 9-inch round cake pan. Put the ricotta in a bowl and whisk the egg into it. Spread half of the ricotta mixture on top of the crust in the pan, then add half of the meat sauce and pack it down with a rubber spatula, arrange the spinach on top.
- Place the second crust over the spinach, then add the remaining ricotta mixture, followed by the remaining meat sauce. Arrange the mozzarella cheese slices on top, followed by the basil leaves, then sprinkle with the cheddar and Parmesan cheeses.
- Place the pan on a baking sheet and bake for 30 minutes, or until the cheese is melted, bubbling, and lightly browned. Let rest for Do to 15 minutes, then slice and serve.
Nana's Chocolate Chip Cookies
- ¼ cup unsalted butter, softened
- ½ cup coconut sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup smooth unsweetened almond butter
- 1 cup coconut flour
- 1/4 cup ground flax seeds
- 1 tablespoon baking soda
- ½ teaspoon sea salt
- 1 cup cauliflower meal
- 1 cup dark chocolate chips
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, use a wooden spoon or rubber spatula to mix the butter and coco-nut sugar until combined and creamy and it comes together as a loose ball. Add one egg at a time and mix until fully incorporated.
- Add the applesauce and mix until incorporated. Add the almond butter and mix until incorporated.
- In a medium bowl, combine the coconut flour, flax seeds, baking soda, and salt. Add the cauliflower meal and use your fingers to fully mix it into the dry ingredients.
- Add the cauliflower meal mixture to the wet ingredients and stir in the chocolate chips. Let the dough rest for five minutes.
- Measure out tablespoons of dough and roll them around in your hands. Place on the baking sheets and press until ½ inch thick, then make crisscross indentations with the tines of a fork.
- Bake for 12 to 14 minutes, until lightly browned on the bottom. Let cool completely on the sheets. The cookies will keep in a covered container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Bring to room temperature before serving.