Cauliflower “Flour”


Yield varies. Read more about how to use this "flour" in A Wall-Flower No More.


Cauliflower “Flour”


For 1 Batch(es)


  • 1 head of cauliflower, cut off the base and then cut into small florets

Cauliflower “Flour” Directions

  1. Heat the oven to 400°.
  2. Use a food processor to puree the cauliflower in batches.
  3. Pack the cauliflower puree into a glass baking dish and spread to distribute evenly. Bake for 15 minutes.
  4. Allow the puree to cool enough to work with it by hand—stirring with a spoon to facilitate faster cooling.
  5. Scrape the puree onto a flour sack towel or a fine-weave cheesecloth and wrap tightly.
  6. Squeeze the liquid out of the cauliflower over a measuring cup.
  7. (A 2¾-pound head of cauliflower yielded approximately 4 cups of packed, riced cauliflower, approximately 2¾ cups pressed “flour” and 1½ cups of water squeezed from the puree.)

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