Crispy on the outside and tender in the inside, you are going to love this super yummy recipe.
It’s not the easiest and fastest recipe BUT the results is simply scrumptious!
Please DO READ the recipe BEFORE getting started. Because it has many steps and requires some prep work you need to make sure you are ready.
This recipe was created by super talented Kirbie and posted on her blog Kirbie Cravings.
To make dried cauliflower:
You first need to chop the cauliflower very fine. Even finer than the cauliflower rice that is now sold at most markets. Keeping the cauliflower this small will make it easier to dry out and to blend it into the dough so you aren’t left with chunks of cauliflower. If your chunks are too big, your measurements will also be off. I recommend chopping up the florets in the food processor until they resemble large crumbs. I have also seen people grate a head of cauliflower using the small holes section of a cheese grater.
The cauliflower then needs to be cooked. I usually cook it in the microwave, but you can also steam it over the stove. I don’t recommend boiling, as that will only add more moisture to the cauliflower.
Once the cauliflower is cool enough to touch, I wring it dry with a tea towel. You can also dry the entire batch in the microwave, heating a few minutes at a time and stirring in between (more details provided in the links above).
Cauliflower holds a lot of moisture. When you are done wringing it dry, you should only be left with 1 ½ cups of cauliflower. If you have too much leftover cauliflower, your cauliflower is likely not dry enough. This could lead to the bread being too moist and it could also make the mixture too crumbly.