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Directions
processor and pulse for about 10 seconds or until you achieve a snowflake-like consistency. Measure 3 cups of finely riced cauliflower. Transfer the riced cauliflower to a cheesecloth and wring out the liquid as much as possible. Work in batches if necessary.
Beat Egg Whites: In a large bowl, beat the egg whites with an electric hand mixer for about 2 minutes or until stiff peaks form.
Mix Ingredients: In another large bowl, whisk together the egg yolks and olive oil. Add the almond flour, Parmesan cheese, baking powder, salt, and fresh thyme leaves, and mix until combined. Stir in the riced cauliflower.
Combine Mixtures: Gently fold in 1/3 of the egg whites at a time into the cauliflower mixture until fully incorporated.
Bake: Transfer the batter to the prepared loaf pan and sprinkle an additional tablespoon of Parmesan cheese on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool: Allow the bread to rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
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