Cauliflower Focaccia Bun with Portobello Mushroom
A great version of a grain, lectin and sugar free, Focaccia Bread using Cauliflower, made into a delicious Bun!!!! As pictured we made a Portobello Mushroom Sandwich with Goat Yogurt Cilantro Sauce, also great for burgers, or your favorite sandwich toppings.
Yield: 3 Sandwiches
250 g Cauliflower Rice (medium fine using food processor)
2 Organic Eggs
200 g Almond Flour
1 tsp Baking Powder
½ cup Parmigiano
1 TBL Rosemary (finely minced)
½ cup total Castelvetrano & Kalamata Olives (chopped medium size)
4 g Italian Butter
½ tsp Himalayan Salt
3 Portobello Mushrooms
2 sprigs Rosemary (finely chopped)
1 large Shallot (minced)
2 cloves of Garlic (finely minced
1 TBL Balsamic Vinegar
1 TBL Olive Oil
1/2 cup Plain Goat Yogurt
½ small bunch Cilantro
¼ tsp Himalayan Salt
¼ tsp Ground Coriander
To taste Organic Ground Pepper
½ TBL Lemon Juice
½ TBL Olive Oil
Nice handful of Arugula
Preheat oven to 400
In very small bowl add minced rosemary and butter, blend and melt together in microwave approx. 30 seconds (or stovetop).
In a separate bowl mix minced cauliflower rice, almond flour, baking powder, salt and Parmigiano.
Whip eggs using paddle blade for one minute then add rosemary butter mixture on medium high speed until it lightly thickens three to four minutes, change to medium slow speed, and slowly add dry mixture (minced cauliflower rice, almond flour, baking powder, salt and parmigiana) for approximately three to four minutes.
To make buns use a ½ cup of mixture for each, form with your hands three top rounded and three flat bottoms, about a 4” circle, as preparing put on a cooking sheet with silicone pad for baking.
Bake until lightly browned a twinge of gold!!!! Around 40 minutes, pending on oven, watch carefully after about 30 minutes.
Remove stem, brush olive oil on both sides of mushroom, then putting stem side up in a grilling pan using a flat lid or weight or press a spatula on top to flatten out mushroom. Cook for two minutes, then add more olive oil, in addition add garlic, shallots, rosemary and balsamic vinegar and cook for an additional 2 minutes, turn mushroom stem side down, again put weight on mushroom, cook for two to three minutes until approx. 1/4” thick.
Put all ingredients in small food processor and blend, once all chopped and blended it finished
First brush olive oil on both top and bottom bun, put on same grilling pan, toast both sides until nice toasty. Add Portobello mushroom, some arugula and yogurt sauce. Enjoy!!!!