2 cups (16 oz) riced cauliflower
5 eggs (yolks and whites separated)
1 cup almond flour
½ tbsp baking powder
1 tsp salt
4 Tbsp butter (melted)
1 to 2 garlic cloves (minced)
3 to 4 Tbsp chopped parsley
2 to 3 Tbsp grated Parmesan cheese
Microwave cauliflower for 4 minutes (8 minutes if using frozen).
In a large bowl, beat egg whites until soft peaks form.
In another large bowl, whisk the flour, baking powder and salt together.
Mix in the butter, garlic, parsley and Parmesan cheese.
Add about ½ of the whipped egg whites. Stir well to combine.
Fold in rest of egg whites until just combined.
Pour into a loaf pan lined with parchment paper.
Bake at 350℉ for about 50 minutes.
Let cool in pan for about 20 minutes before removing to a wire rack.