Cauliflower & Herb Bread

paleo, grain free loaf made from cauliflower rice & fresh herbs
  • 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


  • 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


  1. 01

    Preheat your oven to 200C, line a loaf tin with parchment.

  2. 02

    Remove the leaves from the cauliflower. Eat them, or make these waffles or these crisps.

  3. 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).

  4. 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.

  5. 05

    Fold in the whites in 4-5 batches making sure not to knock the air out.

  6. 06

    Pour into your tin & bake in the middle of your oven for 30-35 minutes until well risen & golden.

  7. 07

    Cool completely on a rack, slice & keep in the fridge. Use within 3 days or freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more

Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

Learn more