RECIPE: Toasted Cauliflower & Herb Bread (Gluten & Grain Free)

    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

    Makes 1 loaf

    • 1 small cauliflower
    • 6 organic eggs
    • 6 tablespoons Hunter & Gather avocado oil or cold pressed extra virgin olive oil
    • 1 large handful fresh parsley
    • 4 each of fresh rosemary & oregano or thyme sprigs
    • 1 1/4 cups ground almonds
    • 1 tablespoon baking powder
    • 1/2 cup pumpkin seeds
    • 1 teaspoon black pepper
    • pinch of salt
    1. Preheat your oven to 200C, line a loaf tin with parchment.
    2. Remove the leaves from the cauliflower. Eat them. Or make these waffles or these crisps.
    3. Quarter the cauli & 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 mins. Some will stick, this is OK. Turn the heat off, leave to steam for 10 minutes (now stir again a couple of times & the sticky bits will come off the pan).
    4. Separate the eggs, whisk the whites to stiff peaks. 
    5. Add your chopped herbs, almonds, seeds, baking powder, seasoning & oil to the cauliflower. Mix well then stir through the egg yolks.
    6. Fold in the whites in 4-5 batches making sure not to knock the air out.
    7. Pour into your tin & bake in the middle of your oven for 30-35 mins until well risen & golden.
    8. Cool completely on a rack before slicing. Use within 3 days or freeze for 3 months