Ingredients
3 c. riced cauliflower
6 large eggs, separated
1 1/4 c. almond flour
1 tbsp. baking powder
1 tsp. kosher salt
6 tbsp. melted butter
5 cloves garlic, minced
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped parsley
Freshly grated Parmesan, for serving
Preparation
Step 1Preheat oven to 350°. Line a 9"-x-5” loaf pan with parchment paper. Step 2In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.Step 3In a medium bowl, beat egg whites until stiff peaks form. Set aside.Step 4 In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic, and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Step 5Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.) Fold in the thyme and most of the parsley (save some for topping). Transfer batter to prepared pan and sprinkle with remaining herbs. Step 6Bake until the top is golden, about 45 to 50 minutes. Step 7Let cool completely before slicing. Sprinkle slices with Parmesan and more parsley before serving.
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