When I was diagnosed with diabetes, one of the first depressing thoughts was the great loss of bread. I grieved for weeks and I still have painful flashbacks of so many great times with bread.
That hot, crusty artisan loaf that rose right up out of my cast iron dutch oven. That one crazy weekend with that super moist, cinnamon zucchini bread that was almost like eating cake. The butter melting over the top and the edges just slightly toasty.
Man, oh man.
But, grains are full of carbs and carbs and diabetes don’t go together.
So, I am on a crusade to find and try every bread-like alternative.
Cauliflower is so incredibly versatile. It can be made into almost anything (check out this inspiring collection of 23 cauliflower creations).
If you aren’t a fan of cauliflower (it does have a quite specific aroma and flavor), then move along to a different recipe – this one is definitely not for you.
I’m going to honest about every recipe, because nobody wants to put in a ton of effort only to be disappointed by the end result.
So, for transparency: Do not expect BREAD from this recipe.
I call this a cauliflower “loaf” at home. It looks like bread. You cut it like bread. But it’s very moist and dense, you absolutely will not want butter on it, and savory versions will fit best as a dinner side.
My favorite way to enjoy this concoction is to brown up a slice and then plop down an over-easy egg on top, with the yolk marrying the two. Just one slice will do as this “bread” is VERY filling.
Watch for an update post where I will try this recipe with a sweet twist – I think the dense, moist factors will pair oh so well with loads of cinnamon and a carb-free sweetener.