Author: Jeff Cassman

Sarah’s Keto cauliflower bread has become a staple of my new diet.  This ‘bread’ is physically satisfying and has resulted in a rapid and dramatic reduction of my glucose readings as I’ve substituted it for bread, crackers and pasta.  It leaves me so much more full than a simple slab of meat and a bowl of rabbit food that I now go six or eight hours and still feel full.

Google requires that I now tell you that you may not like this bread, may not improve your blood sugar numbers, may not lose weight, may not feel full, might and may invest more time in preparation than I estimate below.  Some of you will even find a way to hurt yourselves in the kitchen.

After you’ve read the recipe closely and studied the process at length, scroll to the bottom for a few more helpful observations and disclaimers.

Here’s the recipe:

• One head of cauliflower
• Two large eggs
• 1/2 cup sharp cheddar (this is critical)
• 1/2 mozzarella
• 1/4 tsp ground black pepper
• Pinch of salt
• Optional seasonings.

Here’s the process, which your eight year-old daughter or 12 year-0ld son can handle on their own:

1.  Start with your large head of cauliflower
   
2. Break up the cauliflower into palm-sized portions
3. Place the cauliflower into your food processor.  You will probably need to do half at a time.
4. Process the cauliflower until you achieve a rice-like texture.  This is a good activity for a pre-pubescent child who likes loud noises and destroying