Gluten Free Cauliflower Toast Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
• Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a "rice"-like consistency. You should have 3-4 cups. (900 g)
• Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
• Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
• Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
• Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
• Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
• Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
• Bake for 45-50 minutes, or until the bread is golden brown.
• Let cool, then slice and serve as desired.
• Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
• Enjoy!

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.