Cauliflower Bread (Airy, Chewy, Easy!)

Cook the cauliflower rice according to the instructions here. Cool completely. Wrap in a kitchen towel and squeeze over the sink to release as much moisture as possible. Set aside.

Preheat the oven to 325 degrees F (163 degrees C). Line a 1-lb loaf pan with parchment paper.

Using a hand mixer in a large bowl, whip egg whites with cream of tartar until stiff peaks form.

In a second large bowl, use the hand mixer to cream the butter, until fluffy and light in color.

Add the egg yolks, cooked and squeezed cauliflower, baking powder, salt, protein powder, and coconut flour to the butter. Stir until combined.

Using a spatula, gently fold the whipped egg whites with the batter, being careful not to break down the whites.

Pour the batter into the prepared loaf pan.

Bake cauliflower bread for 45-50 minutes, until an inserted toothpick comes out clean. (If the top of the bread browns but the center is still raw, tent with foil and continue baking until a toothpick comes out clean.)