These Cauliflower Almond Flour Bread Rolls are a light, fluffy, and flavorful alternative to traditional bread. Whether you’re following a gluten-free, keto, or paleo lifestyle—or simply looking for a healthier option—these rolls make the perfect companion to soups, salads, and main dishes. Made with finely riced cauliflower, almond flour, and whipped egg whites for lift, these rolls are not only rich in nutrients but also satisfyingly soft and chewy. The blend of simple ingredients makes them incredibly easy to prepare, and they store well for meal prep or snacking. Let’s bake something both wholesome and delicious!
Preparation, Bake, and Total Time
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Preparation Time: 25 minutes
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Bake Time: 25 minutes
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Total Time: 50 minutes
Yield: 12 small rolls
Cuisine: Gluten-Free / Keto / Paleo
Ingredients (in Cups and Grams)
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Cauliflower – 3 cups (approx. 300 g), finely riced
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Eggs – 6 large, separated into yolks and whites
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Canola oil – 6 tablespoons (or olive oil for keto/paleo)
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Superfine almond flour – 1¼ cups (120 g)
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Baking powder – 1 tablespoon
Directions
Step 1: Prepare the Cauliflower
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Wash and chop fresh cauliflower into florets.
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Pulse in a food processor until it reaches a rice-like texture.
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Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for keeping the rolls from becoming soggy.
Step 2: Preheat the Oven
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Preheat your oven to 375°F (190°C).
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Line a baking sheet with parchment paper or use a silicone baking mat.
Step 3: Separate the Eggs
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Crack the eggs, placing yolks in one bowl and whites in another.
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Set the yolks aside.
Step 4: Whip the Egg Whites
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Using a hand mixer or stand mixer, beat the egg whites on high until stiff peaks form.
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This helps incorporate air into the dough, making the rolls fluffy and light.
Step 5: Mix the Dry and Wet Ingredients
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In the bowl with the egg yolks, add the riced cauliflower, almond flour, canola (or olive) oil, and baking powder.
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Mix until well combined.
Step 6: Fold in the Egg Whites
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Gently fold the whipped egg whites into the cauliflower mixture in 2–3 batches.
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Be careful not to deflate the mixture—fold gently until just combined.
Step 7: Shape the Rolls
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Using a scoop or spoon, portion the mixture into 12 even mounds on your prepared baking sheet.
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You can lightly shape them with your hands if needed.
Step 8: Bake
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Bake in the preheated oven for 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Allow to cool for 10 minutes before serving.
Serving Suggestions
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Serve warm with grass-fed butter or ghee.
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Pair with soups, stews, or as a side to a hearty salad.
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Use them as mini sandwich buns or sliders.
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Toast and top with mashed avocado and chili flakes for a low-carb breakfast option.
Cooking Tips
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Squeeze out as much water as possible from the cauliflower—it’s key to avoiding soggy rolls.
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For even fluffier rolls, let the batter rest for 5–10 minutes before baking.
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You can add herbs like rosemary or thyme to the batter for a flavorful twist.
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Use a muffin tin for perfectly round, uniform rolls.
Nutritional Benefits
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Cauliflower: Low in calories and carbs, high in fiber, vitamin C, and antioxidants.
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Almond Flour: Rich in healthy fats, vitamin E, magnesium, and provides a grain-free flour option.
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Eggs: Excellent source of protein and nutrients like choline, essential for brain health.
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Olive Oil (if used): Full of heart-healthy monounsaturated fats and anti-inflammatory compounds.
Dietary Information
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Gluten-Free
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Grain-Free
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Low-Carb / Keto-Friendly
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Paleo (if using olive oil)
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Dairy-Free
Nutritional Facts (Per Roll – Approximate)
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Calories: 115 kcal
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Protein: 5 g
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Fat: 9 g
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Carbohydrates: 3 g
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Fiber: 1.5 g
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Net Carbs: 1.5 g
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Sugar: <1 g
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Sodium: 85 mg
Storage
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Store cooled rolls in an airtight container in the fridge for up to 5 days.
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Reheat in a toaster oven or conventional oven at 300°F (150°C) for 5–7 minutes.
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Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why You’ll Love This Recipe
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Fluffy and Light: Whipped egg whites give these rolls an airy texture without needing yeast.
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Wholesome Ingredients: Made with cauliflower and almond flour—no fillers or preservatives.
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Versatile: Great as a side dish, snack, or mini bun substitute.
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Meal-Prep Friendly: They keep well and are freezer-friendly.
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Customizable: Add herbs, garlic powder, or cheese (if not dairy-free) for extra flavor.
Recipe Conclusion
Whether you’re cutting back on carbs, avoiding gluten, or simply love trying wholesome alternatives, these Cauliflower Almond Flour Bread Rolls are a must-bake. They offer a savory, satisfying bite without the heaviness of traditional bread. Simple to prepare and easy to love, these rolls will become a go-to favorite in your kitchen—perfect for meal prep, holiday dinners, or just your everyday bread replacement.
Frequently Asked Questions (FAQ)
1. Can I use frozen cauliflower rice?
Yes, but make sure it’s fully thawed and you squeeze out all the moisture before using.
2. Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent and will require adjustments. Stick with almond flour for best results.
3. Can I add cheese to this recipe?
Yes! You can add ½ cup of shredded parmesan or cheddar if not dairy-free.
4. What can I use instead of baking powder?
You can use ½ teaspoon baking soda + 1 teaspoon lemon juice or vinegar as a substitute.
5. Can I use flax eggs instead of regular eggs?
Whipping egg whites is essential for this recipe’s structure. For a vegan version, consider trying psyllium-based recipes instead.
6. How do I know the rolls are done?
They should be golden on top, firm to the touch, and a toothpick should come out clean.
7. Can I make these into a loaf instead?
Yes, pour the batter into a greased loaf tin and bake for 35–40 minutes, checking for doneness.
8. Are these freezer-friendly?
Absolutely! Freeze in a zip-lock bag for up to 2 months. Reheat before serving.
9. Can I season these with herbs?
Yes! Add dried basil, oregano, garlic powder, or even chili flakes for extra flavor.
10. Are they suitable for kids?
Yes, they’re a great nutritious alternative to white bread and can be shaped into fun forms for lunchboxes.