Oprah is not alone: I, too, love bread. All kinds of bread float my boat, but I'm especially keen on healthy breads that are equal parts satisfying, delicious, and energizing. 

(Note: I also love toppings. Jam, preserves, nut butter, maple butter, hummus...all the more reason to make breads of all kinds!)

My latest creation--4 Ingredient Cauliflower Biscuits--fits the bill!

The biscuits also happen to be:

• Vegan
• Grain-free
• Gluten-free
• Oil-free
• Sugar-Free
• Only 63 calories each

Yippee!

How to Make 4-Ingredient Vegan Cauliflower Biscuits

These biscuits are a cinch to make. Here's how to do it.

As the name promises, cauliflower is the star of the recipe. You will need 600 grams of cauliflower pieces to make the biscuits. This translates to roughly 1 small head, trimmed of leaves and tough stems, or 5 and 1/2 cups roughly chopped cauliflower (you can use the stems as well as the florets).

For accuracy, I strongly encourage using a kitchen scale rather than cups or general cauliflower size. Your rough chop may be bigger or smaller than my rough chop, and my idea of small may be your medium. But 600 grams is always 600 grams :).

Once the cauliflower is roughly chopped into pieces, break it down further by processing it, in batches, until it is very fine (finer than cauliflower rice).

If you did not measure the cauliflower before processing, note that you should have about 4 and 1/3 cups once it is finely chopped.

Transfer the cauliflower to a large bowl and add the remaining ingredients: 3/4 cup almond flour, 1/3 cup chickpea flour, 1 and 1/2 teaspoons baking powder, optional salt, and 2 tablespoons of water. Chickpea flour works as an egg replacer, binding the biscuits, as well as adding umami to the flavor.

Can I Replace the Almond Flour or Chickpea Flour?

I developed and tested the recipe using blanched almond flour and chickpea flour, so I cannot recommend alternative flours for the recipe. If you eggs, you can try subbing 1 large egg (or perhaps 1 large egg + 1 egg white) for the chickpea flour and water, but I have not tried it.

You can always use this recipe as a starting point for experiments with other flours and meals, but it might take several attempts to get it right. 

Stir the processed cauliflower and flours until the mixture is a relatively cohesive dough. Take a big spoonful; you should be able to gather it  into a ball.

The dough should feel moist, but not wet. If it feels dry, and will not hold together, add a bit more water.

No-Roll, No-Cut Biscuits

On to shaping, which includes more good news: these biscuits require neither rolling nor cutting! Scooping and nudging is the extent of shaping. I used my large scoop (which measures 1/3 cup) to portion mounds of dough. A 1/3 cup measure will work fine, too.

Drop the mounds of dough approximately 2 inches apart on a parchment paper-lined baking sheet. Using your fingertips, flatten and shape the mounds into round biscuit shapes, about 2.5 inches (6.4 cm) in diameter. Perfection is not required!

Leave the biscuits plain, or sprinkle the tops with some seeds (e.g., poppy or sesame) or herbs (e.g., rosemary or thyme). You could also mix in herbs, spices or seeds prior to shaping.

Bake in the preheated oven for 30 to 35 minutes until browned at edges and tops appear dry. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring biscuits to a cooling rack (the biscuits will continue to firm as they cool). 

Serve warm or cool completely.

The biscuits have a light, tender, unique texture. Imagine the love child of a biscuit and a soufflé; that's it. Despite my affection for toppings, I love these best just as they are.

Happy baking, everyone!

[tasty-recipe id="17331"]