Cauliflower bruschetta

Cauliflower bruschettaOh cauliflower – is there anything you can’t do? I have used cauliflower to make rice, pizza bases and even tortilla chips, and now I have used it to make a base for bruschetta. This bruschetta makes a light and healthy entrée for two or it could be a meal for one if served with a salad. My only recommendation is to eat the bruschetta immediately after making it as the vinegar can make the cauliflower base slightly soggy; so don’t waste time taking photos of your meal – just eat it. If you have a craving for bruschetta but don’t want the refined carbohydrates and excess calories then this recipe is for you.

Cauliflower bruschetta 1Cauliflower bruschetta


Cauliflower base

¾ of a head of cauliflower, broken into small florets

1 clove garlic

1 egg

¼ cup coconut flour

Salt, to taste


2 Roma tomatoes, diced

½ red onion, diced

1 tablespoon dried basil

1 tablespoon balsamic vinegar




Chopping board

Sharp knife

Food processor

Large microwave safe bowl


Measuring cups and spoons

2 Chux cloths or any open weave cloths

Pizza tray or large, flat baking tray

Baking paper

Mixing bowl


  • Preheat the oven to 180°C. For the cauliflower base, add the cauliflower florets in batches to a food processor and process until the cauliflower resembles the texture of fine couscous. Add the garlic clove during the processing. Tip the processed cauliflower into a large microwave safe bowl and microwave for 5 minutes.
  • Tip the microwaved cauliflower into the centre of the two cloths laid on top of one another. Wrap up the cauliflower and squeeze out the moisture. You may want to allow the cauliflower to cool before you do this as the moisture that you squeeze out will be hot after microwaving, or wear gloves (or just put up with the burning as I did). I suggest using 2 cloths as all this squeezing can cause the cloths to tear.
  • After squeezing out as much excess moisture as possible, tip the cauliflower back into the large bowl. Add in the egg, coconut flour and salt to taste, and mix well to combine.
  • Tip the cauliflower dough onto a large, flat baking tray lined with baking paper. Spread the cauliflower dough out evenly with wet hands to a make a large circle about 1cm thick. Bake for 30 minutes at 180°C or until the edges begin to turn golden brown.
  • Meanwhile, add the diced tomatoes, red onion, dried basil, balsamic vinegar, salt and pepper to a mixing bowl and mix to combine. Let that sit while the base is baking.
  • Once the cauliflower base is baked, allow it to cool briefly. Transfer the base to a chopping board, cut it into quarters and spoon the topping onto the sliced base. Eat immediately.

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