Cauliflower & Herb Bread
- Serves 14
- Prep in 20 minutes
- Cook in 35 minutes
If someone were to ask me to summarise my entire professional career into 1 mission statement it would probably come down to finding endlessly inventive ways to encourage everyone to eat more vegetables.
An endeavour I am pretty happy to put significant quantities of effort into. Not least because I adore vegetables & am more than delighted to eat both the successes & failures of such experimentation.
(This 1 was definitely a success though)
We have had the sweet potato ‘toasts’, where you literally just roast slices of this wonderful root & top it as you were a regular slice. They are divine & I will happily munch my way through them on a daily basis.
The cruciferous veg however (your broccoli, cauliflower, cabbage etc) tend to be less of an easy sell to the uninamoured if left quite so bare….so I thought it better to disguise this.
Key Facts
- High Fibre, High Protein, Low Carb, Sugar Free
- Great For The Gut!
- Super Easy
- Family Friendly
Ingredients
1 small cauliflower
6 organic eggs
6 tablespoons cold pressed avocado or olive oil
1 large bunch fresh parsley
4 sprigs fresh rosemary, thyme or oregano
1 1/4 cups ground almonds
1 tablespoon baking powder
1/2 cup pumpkin seeds
1 teaspoon black pepper
Pinch of salt
Preparation
- 01
Preheat your oven to 200C, line a loaf tin with parchment.
- 02
Remove the leaves from the cauliflower. Eat them, or make these waffles or these crisps.
- 03
Quarter the cauliflower & in 3-4 batches blitz to form rice in a food processor. Add to a pan & cook on a medium heat, stirring pretty constantly for 7-8 minutes. Some will stick, this is OK. Turn the heat off, leave to steam (now stir & the sticky bits will come off the pan).
- 04
Separate the eggs, whisk the whites to stiff peaks. Add your chopped herbs, ground almonds, seeds, baking powder, seasoning & oil to the cauliflower. Mix well. Stir through the egg yolks.
- 05
Fold in the whites in 4-5 batches making sure not to knock the air out.
- 06
Pour into your tin & bake in the middle of your oven for 30-35 minutes until well risen & golden.
- 07
Cool completely on a rack, slice & keep in the fridge. Use within 3 days or freeze for up to 3 months.
