Cauliflower Sandwich Bread Loaf. Vegan Recipe

Cauliflower Sandwich Bread | Vegan Richa

You know whats the secret ingredient in this Loaf? You guessed it right. There is cauliflower in the bread. I heart that vegetable and there isnt anything that cauliflower cannot do. And there isnt anything the Blendtec cannot do. 

Yup, I grated the cauliflower in the Blendtec. Chop up small florets and pulse them in small quantities(1.5 to 2 cups at a time) and you will get easy cauliflower rice. Added it to the flours, yeast and water, kneaded it up and bam. I added cumin and herbs as the cauliflower was going to give the bread a savory feel. You can add any other spices or herbs or omit them. 

This is a delicious Sandwich bread. Easy and works everywhere. It will make great croutons or Savory french toasts stuffed with samosa potatoes.
Ah, the weekend cannot be here soon:) and someone please take this crazy fog out of Seattle.

More Sandwich loafs on the blog. 
Everyday Sandwich loaf
Lentil Wheat Loaf
Pumpkin Bread Loaf 
Rye almond Loaf
White Sandwich Loaf
Multi-grain Buns
100% Whole grain Focaccia

Diwali, the festival of lights is one of the big festivals celebrated in India and is coming up on November 3. The Sweets and Desserts served for the festival are quite heavily dependent on dairy. Like any major festival or holiday in any country, we all get obsessed with vegan-izing some family favorites. With very few Vegan Indian commercial options in India and almost none in the United states, I try to vegan-ize some of my favorites around the Indian festivals that people can make at home. This year I have a decent collection that I could make into an E-book. :)

The names of the sweets and flavors might be new to some, but they are delicious and addictive. I have tried to keep the sweets close to traditional wherever possible, that means a few do have similar oil content as you would find in a ghee laden sweet. A good number of the recipes though are low-fat with no or little refined oil and some also use natural sugars like maple syrup. Gluten-free options are mentioned wherever possible. 
I fixed the Paypal issue on the Ebook page, so now you can checkout without a paypal login. 

I also tried the pdf on kindle and the conversion is fabulous! Just send the pdf to your kindle id and it gets converted to the kindle format. 
Thank you for all the support. I am so humbled that so many of you are buying it and also already making the recipes! Please do share the E-book page, and also write your experiences in the comments on the Vegan Diwali Sweets E-book page
If some Indian restaurant claims that they cannot make things vegan, tell them you can 😉


Process the cauliflower. Yes the blendtec can do that. a couple of long pulses and done.

Get ingredients together. Proof the yeast. Add to to the ingredients and knead.

Make a nice soft smooth dough.

Cover with towel and let rise until doubled.

Punch down, then fold it up like a jelly roll. Place seam side down in bread pan. Spray water generously on top. Sprinkle sesame seeds.

Let rise for 40-45 minutes until just about doubled. Then bake till golden.

Cauliflower Sandwich Bread 
Allergen Information: Free of Dairy, egg, corn, soy, nut. 

1 cup and 2 Tablespoons Water
1 Tablespoon active yeast
1 Tablespoon raw sugar or Maple syrup

2 cups unbleached white flour or bread flour
1 cup whole wheat flour
1 cup cauliflower rice/grated/pulsed
1 1/4 tsp salt
1/4 tsp cumin powder (optional)
1/4 tsp Italian herb blend (optional)
1 Tablespoon extra virgin olive oil (optional)

Activate the yeast in 1/4 cup warm water, with sugar. Mix and let sit for 5 minutes or until frothy. Grate, pulse or rice the cauliflower and measure 1 packed cup. I put 1.5 loaded cups small florets in the Blendtec and it game me a cup of cauliflower rice. In a bowl, mix all the flours, salt, spices, grated cauliflower. Add the yeast mixture, oil and a 3/4 cup water and knead into a dough. Add more water if needed. I needed 2 Tablespoons more. Knead for 6-8 minutes. Spray water on top, cover with a towel and let the dough rise until doubled. 1.5-2 hours. Punch the dough down, use a tablespoon or so flour and shape into a jelly roll. Place seam side down in a bread pan.
Spray water on top. Sprinkle Sesame seeds or oats. Cover with a towel and let rise for 45 minutes, or until close to doubled. The rise time depends on the ambient temperature, so as soon as the the bread has risen more than 1.5 time its original size, start up the oven to pre-heat. Bake in pre-heated 375 degrees F for 35-40 minutes. Take bread out and remove from pan. Let cool completely before slicing. 

Remember the pretty bread slices on this “finger” sandwich, they were this delicious cauliflower bread. 

This bread is being shared at Ricki’s wellness weekend. 

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  1. says

    Crazyamazing Richa…how do you do it? It’s wonderfully brilliant and I can see all sorts of hummuses on it or herby cheeze melts or curried nut butters or a towering stack of pesto-stuffed grilled portobellos. Many thanks…I’m off to find your ebook! :)

  2. says

    Cauliflower in bread? I suppose only you can think of such unique combos. Good going Richa!! Definitely gonna try this one. By white flour, do you mean APF? Would switching it with any other flour make a difference? I have had quite a few bread baking disasters :(

    • says

      you can use bread flour or all purpose flour. Yes, if you switch it to a whole grain flour(wheat or other), the bread will turn out to be dense. with whole grain flours, you need to add a bit of gluten, extra moisture and also knead longer.

  3. says

    Cauliflower in bread? I suppose only you can think of such unique combos. Good going Richa!! Definitely gonna try this one. By white flour, do you mean APF? Would switching it with any other flour make a difference? I have had quite a few bread baking disasters :(

    • says

      you can taste it. it is a mild taste of a lightly roasted cauliflower. i like fruits and veggies in breads, saves me from making sure to add some to the meal 😉

  4. says

    I’ve been blogging for a couple years now, beginning on a whim when I transitioned to plant-based diet. I’ve since lost 20#, and feel much better. My blog has been an ongoing evolution. I’m trying now to connect w/ other bloggers. I’ve never had enough time to really explore what was out there. I’m duly humbled and impressed. So many amazing looking vegan blogs! This looks awesome. I may have to switch to a WP site at some point. Glad to connect. I’ve subscribed. Visitors (& advice) welcome at my blog! I do things w/ SAS ~Simple, Affordable, & Sustainable. ~Tracy

    • says

      baking powder. but it would be an entirely different recipe. you would have to change a lot of things including adding more liquid, not kneading it and so on. this recipe will not work with anything other than yeast.

  5. says

    Hi RICHA! I was wondering if you think it may be alright to use coconut nectar in place of maple syrup and replace the flours with “cup-for-cup” gluten free blend? I hope so! Hope to hear back soon! This is GENIUS by the way! Cauliflower in bread? HAH! Love it! I just LOVE cauliflower however you “slice” it! Heheh 😉

  6. Pongodhall says

    I have to have wheat free, yeast free and egg free (safe for gf really) and I would love those suggestions richa. I wonder if you could add a tick for reply to email button as I search and forget to get my answer! I am a bit forgetful (senior moments!) nowadays.

  7. Joliane says

    Hi Richa !

    If you were to make a gluten-free version of this bread, what flours would you use instead of the white flour?

    Cauliflower bread is genius!

    Thanks so much!

    • says

      A basic bread (all wheat, all white etc) can be stored on the counter for upto 5 days or a week in a bread storage container or a box or ziplock. Breads such as these which contain vegetable or fruit should be refrigerated if they will not be used within the day. Slice and refrigerate in a ziplock or airtight container. Toast and use.


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