3 cups cauliflower, riced and steamed
10 large eggs
1/4 tsp cream of tartar
1 1/4 cups coconut flour
1 1/2 tbsp aluminum free baking powder
1 tsp pink salt
6 tbsp butter
6 cloves garlic, crushed
1 tbsp fresh or dried rosemary
1 tbsp fresh or dried parsley, finely chopped
Gather all the ingredients. Pre-heat oven to 350F. Line 9" x 5" loaf pan with parchment paper.
Separate the egg whites from the egg yolk. Use a hand mixer and beat the egg whites and cream of tartar until stiff peaks form.
Add coconut flour, salt, egg yolks, baking powder, melted butter, crushed garlic and 1/4 of the whipped egg whites in the food processor and blend until combined.
Place steamed cauliflower in kitchen towel and squeeze out excess water.
Add cauliflower in food processor and process until well combined.
Add remaining egg whites to food processor. Fold in just a little and then pulse a few times to combine. Add in the rosemary and parsley.
Transfer batter into lined baking pan and bake for 40–45 min, until the top is golden. Remove from the oven and lit it cool completely before cutting.