Breads & Savouries

Cauliflower & Herb Bread

paleo, grain free loaf made from cauliflower rice & fresh herbs
Serves
14
Prep in
20 minutes
Cooks in
20 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.

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About me

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

Phoebe holding a tray of roasted vegetables