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Vegan Gluten-Free Cauliflower Biscuits {4 ingredients, oil-free}

My 4-ingredient vegan gluten-free cauliflower biscuits are a fresh, healthy and delicious new take on biscuits, made with cauliflower, almond flour & chickpea flour! Fast and easy to make, they are also grain-free, oil-free, and made with only 4 ingredients (plus water and optional salt).
Grain-free and vegan cauliflower biscuits made with 4 ingredients

Oprah is not alone: I, too, love bread. All kinds of bread float my boat, but I’m especially keen on healthy breads that are equal parts satisfying, delicious, and energizing. 

(Note: I also love toppings. Jam, preserves, nut butter, maple butter, hummus…all the more reason to make breads of all kinds!)

My latest creation–4 Ingredient Vegan Gluten-Free Cauliflower Biscuits–fits the bill!

Recipe Benefits

These wonder biscuits are delicious, but also:

  • Vegan (egg-free, dairy-free)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Sugar-Free
  • Only 63 calories each
  • Easy to make and bake

Yippee!

Ingredients for the Cauliflower Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make these biscuits, you will need the following:

Grain-free and vegan cauliflower biscuits made with 4 ingredients on a cooling rack

How to Make 4-Ingredient Vegan Gluten-Free Cauliflower Biscuits

These biscuits are a cinch to make. Here’s how to do it.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to

Step Two: Prep the Cauliflower

As the name promises, cauliflower is the star of the recipe. You will need 600 grams of cauliflower pieces to make the biscuits. This translates to roughly 1 small head, trimmed of leaves and tough stems, or 5 and 1/2 cups roughly chopped cauliflower (you can use the stems as well as the florets).

For accuracy, I strongly encourage using a kitchen scale rather than cups or general cauliflower size. Your rough chop may be bigger or smaller than my rough chop, and my idea of small may be your medium. But 600 grams is always 600 grams :).

Once the cauliflower is roughly chopped into pieces, break it down further by processing it, in batches, until it is very fine (finer than cauliflower rice).

finely chopped cauliflower

If you did not measure the cauliflower before processing, note that you should have about 4 and 1/3 cups once it is finely chopped.

Step Three: Add the Dry Ingredients

Transfer the cauliflower to a large bowl and add the almond flour, chickpea flour, baking powder, optional salt, and 2 tablespoons of water.

Chickpea flour works as an egg replacer, binding the biscuits, as well as adding umami to the flavor.

Ingredients for frain-free and vegan cauliflower biscuits

Stir the processed cauliflower and flours until the mixture is a relatively cohesive dough. Take a big spoonful; you should be able to gather it  into a ball.

The dough should feel moist, but not wet. If it feels dry, and will not hold together, add a bit more water.

Grain-free and vegan cauliflower biscuits bowl of dough

Step Four: Scoop the Biscuit Dough

On to shaping, which includes more good news: these biscuits require neither rolling nor cutting!

Scooping and nudging is the extent of shaping. I used my large scoop (which measures 1/3 cup) to portion mounds of dough. A 1/3 cup measure will work fine, too.

Drop the mounds of dough approximately 2 inches apart on the prepared baking sheet. Using your fingertips, flatten and shape the mounds into round biscuit shapes, about 2.5 inches (6.4 cm) in diameter. Perfection is not required!

Unbaked grain-free and vegan cauliflower biscuits made with 4 ingredients

Optional: Add Toppings

Leave the biscuits plain, or sprinkle the tops with some seeds (e.g., poppy or sesame) or herbs (e.g., rosemary or thyme). You could also mix in herbs, spices or seeds prior to shaping.

Unbaked grain-free and vegan cauliflower biscuits made with 4 ingredients

Step Five: Bake

Bake in the preheated oven for 30 to 35 minutes until browned at edges and tops appear dry.

Freshly baked grain-free and vegan cauliflower biscuits made with 4 ingredients

Step Six: Cool

Remove from the oven and let cool on the baking sheet for 10 minutes before transferring biscuits to a cooling rack (the biscuits will continue to firm as they cool). 

Serve the biscuits warm, or cool completely. They are scrumptious either way!

Grain-free and vegan cauliflower biscuits made with 4 ingredients on a cooling rack

Taste & Texture of the Cauliflower Biscuits

The biscuits have a light, tender, unique texture. Imagine the love child of a biscuit and a soufflé; that’s it. Despite my affection for toppings, I love these best just as they are.

FAQ

How Should the Biscuits Be Stored?

Store the cooled biscuits in an airtight container in the refrigerator for up to 5 days or freezer for up to 6 months.

Can I Use Other Flours (in place of the Chickpea Flour & Almond Flour)?

I developed and tested the recipe using blanched almond flour and chickpea flour, so I cannot recommend alternative flours for the recipe. If you eggs, you can try subbing 1 large egg (or perhaps 1 large egg + 1 egg white) for the chickpea flour and water, but I have not tried it.

You can always use this recipe as a starting point for experiments with other flours and meals, but it might take several attempts to get it right. 

Happy baking, everyone!

Yield: 12 biscuits

Vegan Gluten-Free Cauliflower Biscuits {4-ingredients, grain-free, oil-free}

Vegan Gluten-Free Cauliflower Biscuits {4-ingredients, grain-free, oil-free}

My vegan gluten-free cauliflower biscuits are a fresh, healthy and delicious new take on biscuits, made with cauliflower, almond flour & chickpea flour! Fast and easy to make, they are vegan, grain-free, gluten-free, oil-free and sugar-free.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 600 g cauliflower pieces (about 5 and 1/2 cups roughly chopped cauliflower)
  • 3/4 cup (84 g) blanched almond flour
  • 1/3 cup (40 g) chickpea flour
  • 1 and 1/2 teaspoons baking powder
  • Optional: 1/2 teaspoon fine sea salt
  • 2 tablespoons (30 mL) water
  • Optional: fresh chopped herbs or seeds for sprinkling

Instructions

  1. Preheat oven to 400F (200 C).
  2. In a food processor, process the cauliflower (in batches, as needed), until very fine. Transfer to a large bowl.
  3. Add the remaining ingredients to bowl and stir until completley combined. If the dough feels too dry, add a small amount more water until it comes together into a dough.
  4. Using a large scoop or 1/3-cup measure, scoop 12 equal mounds of dough onto the prepared sheet, spacing about 2 inches apart. Using fingertips, flatten and shape into round biscuit shapes, about 2.5 inches (6.4 cm) in diameter,
  5. If desired, sprinkle tops of biscuits with seeds or herbs.
  6. Bake in the preheated oven for 30 to 35 minutes until browned at edges and tops appear dry. Remove from oven and let cool on sheet for 10 minutes before transferring biscuits to a cooling rack (the biscuits will continue to firm as they cool). Serve warm or cool completely.

Notes

Storage: Store the cooled biscuits in an airtight container in the refrigerator for up to 5 days or freezer for up to 6 months.

Nutrition Information

Yield

12

Serving Size

1 biscuit

Amount Per Serving Calories 63Total Fat 3.8gSaturated Fat 0.3gCholesterol 0mgSodium 174.5mgCarbohydrates 5.7gFiber 2.3gSugar 1.5gProtein 3.1g

Did you make this recipe?

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julie

Monday 21st of March 2022

for people with nut allergies, what can be used to substitute for almond flour?

Camilla

Thursday 9th of June 2022

Hi Julie! You can use my DIY Sunflower Seed Flour (cheap and easy :). You can also purchase ready-to-use sunflower seed flour.

Maria

Wednesday 3rd of February 2021

Hello haven't tried your recipe yet, hence haven't rated it. I have a LOT of frozen riced cauliflower that needs to be used up and would love to use it for this recipe if possible. How many ounces or US cups of riced cauliflower would be needed?

Thank you in advance for your kind response

Camilla

Wednesday 3rd of February 2021

Hi Maria! Ooh, these would be a good way to use up your cauliflower rice bounty. I do not have cauliflower rice on hand to measure, so I looked at frozen riced cauliflower (e.g., Green Giant brand) to get a sense of cups for the cauliflower rice. 1/2 cup of the thawed (not drained) cauliflower rice is 85 g, or 170 grams per cup. My recipe calls for 600 g of cauliflower, so 600/170 is roughly 3.5. In other words, you will need 3.5 cups of the thawed (undrained) rice for the recipe. :)

Maria

Wednesday 30th of December 2020

Hello! this looks delicious! Am on the Plant Paradox program and also vegan. What other grain free flour could be used instead of chickpea flour (no bean flour allowed)?

Mark

Saturday 30th of July 2022

@Camilla,

My suggestion is a scant amount of xantham gum wet the tapioca starch. :)

Camilla

Wednesday 3rd of February 2021

You could try using about 2/3 cup almond flour (plus 1 or 2 tablespoons or so of starch, such as tapioca starch).

Can this recipe might be made with just cauliflower flour?

Friday 20th of November 2020

Can this recipe might be made with just cauliflower flour?

Camilla

Friday 20th of November 2020

Hi! I have heard of cauliflower flour, but never used it. I bet you could indeed use it to make biscuits, but I'm sorry, I cannot provide details of how to do so given my lack of familiarity of the cauli-flour.

Janice

Sunday 21st of June 2020

This is not a cookie correct? I'm not sure what to liken it to. Can it be sweetened without ruining it?

Camilla

Monday 22nd of June 2020

Hi Janice,

I am guessing you are not in the US? Biscuits in the US are not cookies (like in the UK), but instead are individual breads (typically leavened with baking soda or baking powder, a soft dough that is rolled out and cut into rounds). I hope that helps!

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