Low Carb Cauliflower Rolls

These easy cauliflower based rolls are both low carb and gluten free!

Course bread
Total Time 30 minutes
Author Rachel Singer


  • 3 cups "riced" cauliflower we used a good sized head, and there was some left over
  • 3 Tbsp almond flour
  • 1 Tbsp coconut flour
  • 2 eggs
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • Sesame seeds + sea salt for topping and/or dried garlic, poppy seeds, other toppings of choice


  1. Wash cauliflower and chop into florets.
  2. Add to food processor and pulse until your cauliflower reaches "rice" consistency, scraping down the sides as necessary.
  3. Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined.
  4. Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat.
  5. Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.
  6. Remove carefully from baking sheet and let cool on rack.
  7. Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)