Delciously Easy, Paleo Cauliflower and Spinach Breakfast Bread

Super healthy, low calorie Spinach and cauliflower packed breakfast bread, that can be topped with anything you like. Eggs, mushrooms, tomato, asparagus, Sausage or turkey bacon.Paleo Cauliflower and Spinach Breakfast Bread

These little powerhouses of nutrition are a low calorie, dairy free version of my Cauliflower Flatbreads. Perfect for breakfast with nature’s perfect food, a free range egg.

Ditch The Calories
I see so many recipes that claim to be healthy and low calorie. A delicious vegetable recipe, packed with cheese or meat. Everything tastes good with these ingredients, but it defeats the object of low calorie and healthy. The trick is to find things that don’t contain the ingredients we all love but need to keep in balance. This recipe, I am happy to say, really does hit the spot. You can also use your favorite fresh herb to give it a totally ‘unique to you’ taste. Larissa, a Cavewoman fan, suggests using a butterfly cutter to shape these breads. Lovely idea!!

So Convenient
They are a vegetable (cauliflower and spinach) packed, Paleo alternative to bread (but not so good for sandwiches). You can make enough for a few meals and keep them in an airtight container in the fridge for up to a week or freeze them for up to 3 months. They can also be used as gluten free pizza bases or topped with artichoke hearts and a marinara sauce, for a tasty, hot, low calorie lunch. They store very well and do not fall apart.

Paleo Cauliflower and Spinach Breakfast Butterfly Bread

Preparation – KitchenAid Food Chopper
I have had so many people ask me about how to prepare the cauliflower. Well I use a little 3 Cup KitchenAid Food Chopper. It’s so small it fits into any space and it’s super easy to clean, unlike the regular size.  I can chop an entire cauliflower in just a few minutes and it’s around $30. It’s so small and easy to grab. I have had mine for at least 7 years.

Deliciously Crispy
Once frozen you can reheat them by defrosting, and heating them in a skillet with a smidgen of coconut oil.  They get really crispy on the edges if you leave them cooking for long enough.

Paleo Kickstart
If you want to try a month of healthy, low calorie, paleo meals yourself, try Paleo Restart. A cholesterol reducing, sugar free, gluten free, 30 day menu plan with clear recipes, directions and a shopping list. A great way to get started on a balanced, nutritious diet. You can also learn about my experiences by visiting my Paleo Restart Review.

Paleo Cauliflower and Spinach Breakfast Bread
 
Makes 7 large
Author:
Serves: 7
Ingredients
  • Touch of Coconut Oil – for saute
  • 1 Cauliflower
  • ½ Onion – Diced
  • 1 Cup Spinach – Fresh or frozen
  • ½ Cup Nuts – Ground (optional)
  • 2-3 Free Range Eggs
  • 1-2 Cloves Garlic – Crushed
  • Any herb of choice, fresh or dry – Optional
  • Freshly Ground Sea Salt and Black Pepper
Instructions
  1. In a food processor, chop the cauliflower until it resembles breadcrumbs.
  2. In a skillet, melt coconut oil and heat the cauliflower, garlic and onion until it browns slightly, 10 mins.
  3. Beat eggs in a bowl and add cauliflower mix and the remaining ingredients. Stir.
  4. Place parchment paper on a baking tray and spoon mixture into rounds (or use a butterfly cutter) onto the tray. Use a cookie cutter for a perfectly round shape.
  5. Bake at 350F for 15 minutes until browned.
 

Paleo Cauliflower and Spinach Breakfast Bread

85comments
JoAnna - January 26, 2014

I have been looking for something that would get me away from dairy and be gluten-free. I will give this a shot although I’m not sure about the cauliflower since I do not have a food processor. Hopefully the blender might do it.

Reply
    Monica the Cavewoman - January 27, 2014

    JoAnna,
    You can always chop the cauli really fine by hand. It will take a while but you can make a lot of breads all at once. Let me know how they turn out for you. You can also grate it I am told. Monica

    Reply
      Phyllis - February 3, 2015

      What constitutes one cauliflower?

      Reply
        Monica the Cavewoman - February 3, 2015

        Hi Phyllis, Unlike baking, you really don’t have to be that precise with this recipe. If there is one or two more cups of cauliflower, you will just have more breads. I suggest you use one that is about 6 inches in diameter. Or use half of a giant cauli. Hope this helps. Just use your own good judgement and I am sure you will make delicious breads. I make them different every time. I add sun dried toms, mushrooms, different herbs and sometimes cheese. Have fun with it.

        Reply
      Shari - December 15, 2015

      You can use a blender – just make sure you don’t add any water (AT ALL) or you’ll get a puree. I wouldn’t advise grating cauliflower as it makes a terrible mess and you’ll end up with broccoli in your hair and all over the kitchen. From experience 😉

      P.S. I just came across your lovely website – been searching the web for recipes to recommend to my patients (I am a real food clinical and naturopathic dietitian).

      Reply
        Monica the Cavewoman - December 15, 2015

        Shari, What a very good point. Water would not be good in this recipe. I am so glad you like my website. I hope we see you back again soon.

        Reply
      ramonsharon@gmail.com - March 17, 2016

      You can prob steam the cauliflower. Then let cool acompletely and mash.

      Reply
        Monica the Cavewoman - May 28, 2016

        That is a great idea. I will have to try that. I have made these every which way with all kinds of different ingredients and cooking methods. Thanks for sharing.

        Reply
    Angie Bonner - August 8, 2014

    If you don’t have a food processor you can use a cheese grater. It works just as well and won’t take nearly as long as chopping by hand.

    Reply
      Monica the Cavewoman - August 8, 2014

      Angie, Thanks for this great tip. I hadn’t even thought of that. Drop by again on Going Cavewoman.

      Reply
    Margie - March 6, 2015

    I am allergic to eggs- have you tried it without eggs? and with a different binder? normally I use unsweetened applesauce but since I just switched to Paleo because of allergies – would you have any other suggestions as a binder? for this recipe?

    Reply
      Monica the Cavewoman - March 6, 2015

      Gosh this is a tough one. The eggs hold the entire thing together. You can use mashed potato. It would be more like a hash brown with healthy veggies, but it would be egg free. It would be like my English dish, Bubble & Squeak. You could use sweet potato to be paleo friendly. Hope this helps and let me know how you get on…All the best, Cavewoman

      Reply
      Linda - March 21, 2015

      You could also use raw chia seeds. They will “bind” most anything together if there is enough moisture. With moisture, the chia seeds expand. You could also use a small amount of ground flax or a small amount of cooked and squished lentil….

      Reply
        Monica the Cavewoman - March 25, 2016

        Chia seeds. Yes. I am going to give this one a try. I love to get those nutrition packed little nuggets into my diet. Thanks Linda.

        Reply
      Josh - April 21, 2015

      If you are allergic to chicken eggs try duck eggs they taste about the same but are less allergenic

      Reply
        Monica the Cavewoman - March 25, 2016

        I don’t think I have ever tried duck eggs, but what a great suggestion. Very creative Josh. My local free range egg supplier had a couple of duck. I will ask for some next time. Do they taste very different?

        Reply
    JJ - May 2, 2015

    Actually if you put the cauliflower in a blender with water it works fantastically. Just drain the water after blending.

    Reply
      Monica the Cavewoman - May 2, 2015

      Great suggestion. Thanks for the visiting.

      Reply
zerrin - February 3, 2014

Monica, this is such an amazing bread! Definitely so healthy! I’m always in search for great recipes with cauliflower, you know it’s not the favorite of my husband and I have to try new things to persuade him to understand it’s actually a GOOD vegetable. I love that this bread could be used as a gluten free pizza basis as well. Pinning it!

Reply
    Monica the Cavewoman - February 3, 2014

    Thanks for your comment Zerrin. I make a big stack of them and freeze them. It’s such a good way to start the day – Vegetables. And so low calorie too. You can also add cauliflower crumbs to pasta sauce or meat or sups to thicken. It’s a wonderful vegetable. Hope to see you on Going Cavewoman again.

    Reply
Jenna - February 11, 2014

This looks great and healthy! How big did you make your rounds and how many did the recipe make?

Reply
    Monica the Cavewoman - March 25, 2016

    I made them about 4 inches, but I have made them all different sizes. Each batch is always a little different, but the recipe posted made 7. You may get a few more or less depending on the size of the cauli. Hope this helps Jenna.

    Reply
TickieYoung - April 9, 2014

Monica, love your website. Came on it while looking for a tasty, cauliflower flatbread recipe. Now I must become a follower ! I am a life style coach at a diet clinic and prepare food on Saturdays to reintroduce dieters to healthy tasty foods that they haven’t considered in years. I plan to make this one slightly modified for our Phase 1 dieters — and provide your recipe to the dieter’s on all other phases with source credit and URL — so they too can get full exposure to the lovely things you do with cauliflower and so many other foods. Cheers to you for your noble endeavor.

Reply
    Monica the Cavewoman - April 9, 2014

    Thanks Tickie, And what a wonderful thing you are doing for people. What city are you in? I would love to see your website. You must also show them my Fresh spring Rolls. After they have made them a couple for times, they will see how easy they are to make. They are fresh, raw and so tasty. Great to meet you and stay in touch. Monica

    Reply
camille - May 9, 2014

Thanks so much for this recipe!
The size of cauliflower varies greatly at the markets I frequent (I live in France). Would you be able to provide a weight (ideally) or size measurement for the amount of cauliflower needed for this recipe? Thank you!

Reply
    Monica the Cavewoman - May 9, 2014

    Hi Camille, Unlike baking, you really don’t have to be that precise with this recipe. If there is one or two more cups of cauliflower, you will just have more breads. I suggest you use one that is about 6 inches in diameter. Or use half of a giant cauli. Hope this helps. Just use your own good judgement and I am sure you will make delicious breads. I make them different every time. I add sun dried toms, mushrooms, different herbs and sometimes cheese. Have fun with it.

    Reply
Patricia - May 25, 2014

This recipe looks blooming brilliant – thanks

Reply
    Monica the Cavewoman - May 25, 2014

    Thanks Patricia, I love these little chaps. Just freeze them and have plenty when you need them. Hope to see you again….

    Reply
Allyson - June 17, 2014

Hi,
Just had a question. I just tried making this recipe, which by the way is BRILLIANT, but for some reason it does not come out of the oven firm. It’s still mushy somewhat. I left it in for an extra ten minutes (25 minutes total) and it had the same consistency. Is there anything I should be doing differently?

Reply
    Monica the Cavewoman - June 20, 2014

    Hi Allyson, I had the same comment from Jill. Please see my reply to her. Let me know if you still have a problem. Just try making them thinner and cooking them for longer. I hope this help you both. Please let me know if this works for you. Thanks for your comment…

    Reply
Jill - June 18, 2014

I tried to make these today, but when I get them out of the oven, they start falling apart. What did I do wrong?

Reply
    Monica the Cavewoman - June 20, 2014

    I have made these many times and have never this issue myself. All I can imagine is that they need a little more time in the oven. My oven is very hot and efficient, and perhaps your oven does not reach quite such a high temp. Your eggs may also be larger and therefore extra cooking time may be required. Just keep them cooking until they feel firm. It is just like cooking a quiche. You know it is ready when the egg feels set to the touch. You may have also made them thicker. Try making a thinner bread so they set faster. Let me know how you get on Jill and many thanks for your comment.

    Reply
      Jill - June 23, 2014

      So I wasn’t going to give up on these delicious looking, healthy breads. Today I made them again. I think last time I shredded the cauliflower too much, so it became mushy.
      This time they look great.. And they’re not falling apart!
      Love this recipe. Much appreciation from the Netherlands!

      Reply
        Monica the Cavewoman - June 23, 2014

        Jill, You made my day. I am so happy they worked out for you. They really are wonderful and freeze well. What a wonderful way to start off the day. Veggies and natures perfect food, the egg. Hope to see you back again…..Best wishes

        Reply
        Helena - January 30, 2015

        Mine are really breaking up….did I wizzt the cauliflower too much?

        Reply
          Monica the Cavewoman - January 30, 2015

          You have to let them cook until the egg sets before you flip them. Like an omelet. I don’t think you can make the cauli too small. Keep them quite thin. It’s hard to turn them unless you have a good Spatula. Here is one I recommend. Or one just like this. Thanks for dropping by and I hope this helps, The Cave Woman.

          Reply
Sue Hillard - August 22, 2014

This looks fabulous!! I’m assuming I can use this as a pizza crust?

Reply
    Monica the Cavewoman - August 22, 2014

    Yes Sue, but you have to cook it on the rack, not a baking tray. This makes the crust crispy. You can put a try on the bottom rack to catch any cheese.See you again on Going Cavewoman. Monica

    Reply
      Sue Hillard - August 23, 2014

      Thank you!! Right after I submitted the question, I saw my answer in the article…sorry. I appreciate your extra tips. I have it on the menu for Sunday or Monday:)

      Reply
        Monica the Cavewoman - August 23, 2014

        Sue, No need to apologize. I love questions. Let me know how you get on when you make them. BTW… I used a cookie cutter to get the round shape. Monica.

        Reply
Donna - September 21, 2014

To make the shape, I cut it using the container I plan to store it in. No need for a cookie cutter.

Just take the bottom part of the plastic container and turn it upside down on top of the ‘dough’ and press down. Taa daa you have a shape that fits!

Reply
    Monica the Cavewoman - September 22, 2014

    Great idea Donna. I hope you enjoyed them. Thanks for leaving your comment.

    Reply
      Donna - September 22, 2014

      Last idea. These are so so good!!

      I’m making the bread in a small round sizes for faux English muffins with poached eggs!! Soooo yummy!

      Reply
        Monica the Cavewoman - September 22, 2014

        Donna, I love your ideas. Keep them coming!! I think this dish is my best invention and I love it when it works out for other people. Let me know if you have any suggestions for recipes. You sound creative. Monica

        Reply
Emma - September 23, 2014

I love all of your ideas and i am going to try Paleo Cauliflower and Spinach Breakfast Bread tomorrow morning.
Thank you for the inspiration.

Reply
    Monica the Cavewoman - February 15, 2016

    I hope the bread worked out for you Emma. See you here again!!

    Reply
Donna - September 27, 2014

I have a question. How do I incorporate the spinach? I plan to use fresh spinach. Do I chop/mince or saute it before I add it into the egg / cauliflower mixture?

Is the method different for frozen spinach?

Thanks!

Reply
Kara - October 18, 2014

Does the cauliflower need to be raw or steamed to start?

Reply
    Monica the Cavewoman - October 18, 2014

    No need to steam the cauliflower. The cauliflower gets cooked enough when you brown it in the skillet. The crumbles are so small, it will cook easily. Hope that helps. Monica

    Reply
Anita - November 10, 2014

I’m making these as we speak! Love the way the cauliflower browns up. I’m using frozen spinach, so letting it drain, and I keep squeezing it. I’m in a high altitude area, so trying to adjust since I just moved here! Don’t want it too soggy. I’ll play with it. I miss my bread so hoping these come out, so I can keep on my diet!

Reply
    Monica the Cavewoman - November 10, 2014

    I really hope they worked for you. Caramelized cauli is so good. You can make so many things with it or just add it to meat. It can take a few times to perfect them. Let me know how they turned out for you. Monica

    Reply
Dan FitzGerald - December 13, 2014

I dug up our old salad shoooter. I can zoom through two heads of cauliflower in five minutes. If I blanch and ice water-chill I can freeze portions for us two big eaters. Not losing weight but tasting great! Dan

Reply
    Monica the Cavewoman - February 15, 2016

    Thats a great idea Dan. Always love to prep ahead. Thanks for your comment.

    Reply
Pippa Morris - February 1, 2015

Hi Monica,

I just wanted to let you know I tried these this morning for our Sunday morning breakfast. I don’t have an oven working at the moment, so used a sandwich press to cook them. They turned out beautifully!

I added half a cup of chickpea flour as my mix was a little runny! They were delicious.

We topped them with some fresh tomato, onion, capsicum and cilantro salsa. YUMMO!

I run a 12 week health and fitness challenge and am always on the look out for new healthy and tasty recipes to share with my clients. This is definitely one I will be sharing.

Thanks!

Pippa

Reply
    Monica the Cavewoman - February 2, 2015

    Thanks for your lovely comment Pippa. Your addition sounds ideal. They can be runny, but I like the eggyness. You can pour them into round cookie cutters and let the egg set. Adding flour is still a great solution. I hope this helps. Hope to see you again on Going Cave Woman.

    Reply
Kevin@doubletroubledaddy - February 12, 2015

We have been really trying to avoid carbs, so i’m trying it tonight to use as “bread” for vegi-burgers. I added a little bit of dill, and am going to use Havarti dill cheese on the burgers as well.

Thanks for sharing!

Reply
    Monica the Cavewoman - February 12, 2015

    That sounds delightful. Make sure you let one side of the bread ‘set’ before you flip them. Try having the burgers on top of a bread like an open face sandwhich and using a knife and fork to eat it. You can’t pick these up like you can bread burgers, but you can still put all the burger fixin’s, Onion, tomato, mustard and it will be a treat for sure. Let me know how you get on Kevin. Thanks for your comment. CaveWoman

    Reply
Julie - February 18, 2015

If I use fresh spinach- should I cook it first? And would that be one cup cooked?

Reply
    Monica the Cavewoman - February 18, 2015

    No need to cook fresh spinach. It requires very little cooking as it is so delicate. Just try and chop finely so you don’t have big leaves misshaping the breads. Thanks for dropping by Going Cavewoman.

    Reply
Ada - March 1, 2015

I JUST saw your recipe on Pinterest. I had all the ingredients on hand except the onion but I decided to make them anyway. I did use the optional 1/2 C. of ground almonds, and I added some dried basil and cayenne pepper for a little kick (I’m Latin, it’s what I do :). Everything looked great until I realized that I had mixed all the ingredients together without the browning the cauliflower first. My solution was to bake them for the suggested 15 minutes and then broil them for a bit until they became golden brown. They turned out perfectly delicious! Thanks for the wonderful recipe. :)

Reply
    Monica the Cavewoman - March 2, 2015

    You sound very resourceful and creative. I do admire that. I am so glad everything worked out for you. Thank you for your lovely comment. Hope to see you back here soon.

    Reply
Paleo Recipes With Cauliflower - paleorecipesgood.net - April 21, 2015

[…] Cauliflower bread made with spinach and cauliflower recipe […]

Reply
    Monica the Cavewoman - April 21, 2015

    Thanks for that great idea Josh.

    Reply
Jessica - May 7, 2015

Really looking forward to trying this recipe out!

I noticed the recipe calls for 1/2 cup of nuts — do you have a recommendation on what kind of nut would work best? I think pine nuts could be interesting, but they might be too much.

Reply
    Monica the Cavewoman - May 7, 2015

    I think any nuts would work. Give the pine nuts a try. I just like to add them for the health benefits and added good fats. I like to use Almonds. All the best, Monica

    Reply
cherie - June 6, 2015

i tried this without cooking the cauliflower, but I did cook the onion before I mixed it altogether. It was a little bit crumbly, but it turned out good in general. I like it. Here are some more similar cookbooks and recipes: http://www.amazon.com/gp/aw/s/ref=is_s?k=Cooking+without+grains I’m looking forward to reading my cauliflower breakfast bread in a little oil for breakfast tomorrow morning :-). Thanks for the recipe!

Reply
    Monica the Cavewoman - February 15, 2016

    Thanks for the info Cherie, hope to see you here again.

    Reply
Katie - June 28, 2015

Made these today – just delicious! What a great bread alternative in the morning. I used pine nuts and we had it with smoked salmon and poached eggs.

Reply
    Monica the Cavewoman - June 29, 2015

    I am so glad these worked out for you. I just love smoked salmon and poached eggs. My favorite combo. You sound so creative. Hope to see you back on Going Cavewoman.

    Reply
RINA COETSEE - July 21, 2015

Thank you for this recipe. I left out the nuts and added a small Habenero chilli. Added some Tyme and Sweet basil. Yummy!!!!!

Reply
    Monica the Cavewoman - July 21, 2015

    How creative you are Rina! What a delightful recipe you created. I hope you enjoyed your breads!

    Reply
Larissa - August 17, 2015

HI. We tried this recipe on the weekend Thanks. We really enjoyed it. I made it using a butterfly shaped cutter and the kids renamed it Butterfly Bread. Bound to become a new family favourite. Thanks again for sharing. Your instructions were really clear and easy to follow.

Reply
    Monica the Cavewoman - August 17, 2015

    Hi Larissa, Butterfly bread is my new name for this. What a wonderful re-name. Thank you so much for your comment and I am so glad you enjoyed this recipe. Hope to see you again on Going Cavewoman.

    Reply
CleanEatr - October 2, 2015

Hi Monica – what is the texture of this like?

Reply
    Monica the Cavewoman - October 3, 2015

    Hi Brian, The texture is like a quiche without the pastry. A bit like an omelet, but more dense. Like a soufflé but not as fluffy. It tastes fresh and alive and like you are eating something that fuels your body rather than kills it, like when you eat sugary cereal. It is like eating eggs with fresh vegetables that are blended together and baked. It has a little crunch on the edge if you take your time and let it crisp a little. Beyond that, I can’t really describe the texture without sending you off to make them.

    Reply
Jolene - November 5, 2015

This recipe looks delicious! One of the only recipes I’ve seen for cauliflower bread that doesn’t include a bunch of cheese. YUM, thanks so much. Pinning this!

Reply
Nina - January 6, 2016

I just found your Cauliflower and Spinach breakfast bread. It looks wonderful, and since it is made with ingredients that agree with me, I will be making this, for sure! Thank you for developing this recipe!

Reply
    Monica the Cavewoman - January 6, 2016

    I am so happy to help you. Try all kinds of variations. Since making these I have changed the herbs and vegetables and each time I just love the outcome. They last really well in the fridge and you can easily freeze them. Let me know how they work for you. Monica

    Reply
Donna - February 2, 2016

Just made this batter up and cooked it in my WAFFLE maker! Totally awesome. Thank you 😉

Reply
    Monica the Cavewoman - February 2, 2016

    Donna, What a great idea. I love it. Thanks for dropping by.

    Reply
Melanie - February 21, 2016

Hi there

Is there a spread or a dip of choice that goes well with this bread? Kid friendly:)
We are taking small steps towards grain free eating so my kids are the taste testers lol

Reply
    Monica the Cavewoman - February 29, 2016

    You could try a ranch dressing. I have my Paleo, Raw Ranch Dressing made with soaked cashews. Leave out the garlic if they are not fans. Hope to see you back here again and thanks for your comment Melanie.

    Reply
Yum Girl - March 4, 2016

Welcome to Yum Goggle! we are following you on all your social media platforms and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!

Reply
Katherine - May 21, 2016

This sounds great, and I am keen to try it. Just wondering if this would work if it was cooked in a sandwich tin or baking dish in a thin layer?

Reply
    Monica the Cavewoman - May 28, 2016

    I have cooked these many times on a baking tray. I have a large round cookie cutter that I use to shape them. Hope you enjoy them Katherine!!

    Reply
Click here to add a comment

Leave a comment: