I have been experimenting with going grain free and have found that cauliflower is versatile vegetable that can be substituted for several things.  It has been a savior to my lifestyle fitness changes.  Many of you have already heard and maybe even tried cauliflower as a substitute for mashed potatoes but did you know you that it has so much more versatility?  I have used it to make fried rice, soft tacos, hamburger buns, PB&J sandwiches &  pizza crust.  All have been super yummy and so delicious.  I feel great eating it and it isn’t too heavy.

So what is my secret to making cauliflower into the new wonderbread?????

Well here is my recipe:

col_035-300x225Cauliflower – Bread or Soft Tacos

1 large head of Cauliflower (grated – only the flower part of head, do not grate the stems.) I prefer the fine grater when grating by hand.  If you have a food processor that will speed up the time.

8 Egg Whites

Pinch of Himalayan Salt (optional)


Grate Cauliflower heads

Preheat oven to 350

Microwave for 3 minutes.

Over a bowl put in strainer, then drape a clean dishtowel over the strainer.  Place the cauliflower in the dishtowel and then twist to drain all the water out.  Be careful it will be hot. Squeeze as much water as you can out of the cauliflower.  You will be surprised however it will be a lot.

After you squeeze all the water out of the cauliflower, dump the water out of the bowl and then reuse the bowl by dumping in the drained cauliflower.  Add eggs and then whip together.

col_IMAG3712-300x179Using a baking sheet, cut a piece of parchment paper and lay it across.  (If you choose not to use parchment paper make sure you use a good non stick pan and still lightly coat with coconut oil) Then take a scoop of the cauliflower mixture and put it on the pan and spread out to about 1/4 inch thick.  You can make them any size you want from street taco size to soft taco size.  (this mixture will yield approximately 8-12 fajita size taco shells).  If you want to use them as bread, make them a little bit thicker but not too thick.  (This will be where some experimentation may come into play)


Next you will back for 12 minutes and then flip and bake for another 5 minutes.  Allow them to cool.

You can cook them ahead of time and refrigerate them for a few days.  This will be helpful in saving time when busy during the week.

You can use them in a variety of ways. I have found they make great soft taco shells.  They taste amazing with peanut butter and jelly.  They are a great substitute for a hamburger bun.  The options are endless.  I plan on using them for breakfast tacos and chicken enchiladas.  I image they will be amazing.  If you have picky eaters, this is a great way to get more veggies in without them even knowing. Ok well maybe the older kids and other adults will figure out something is different but you might be surprised how much they love these. My husband absolutely loves them and I am definitely preferring them to normal bread and taco shells.  They are light and flexible.


I hope you enjoy the wonder power of Cauliflower!!  This is definitely an awesome way to stay grain free while still enjoying some of your favorite things, tacos, PB&J, hamburgers and even enchiladas.  Let me know what you think 🙂

Much love and support ~ Amanda