This savoury cauliflower bread is completely gluten free and ideal for breakfast for lunch. Simply top with your favourite toast toppings like eggs and avocado.
Ingredients
1kg cauliflower florets (approx. 1 large cauliflower)
⅔ cup (100g) cornflour
2 tsp baking powder
2 tsp curry powder
1 tsp salt
250g grated pizza cheese
4 eggs
1 tbsp each of sunflower and pumpkin seeds
Poached eggs, avocado and chopped red chilli to serve
Method
Preheat oven to 200°C/180°C (fan-forced) and grease and line a large 20cm x 11cm x 9cm (base measurement) loaf tin with baking paper, making sure to leave an overhang on the long sides
Place cauliflower into the bowl of a food processor and process until finely chopped to the size of rice grains. Transfer to a large mixing bowl
Sift cornflour, baking powder, curry powder and salt together and add to cauliflower and fold through. Add cheese and eggs and mix well.
Spoon into prepared pan and smooth the top. Sprinkle over seeds and bake 50-55 minutes, or until set and golden and a skewer inserted into the centre comes out clean. Stand in tin for 15 minutes. Cover and refrigerate until cold. Cut into thick even slices and serve topped with avocado, poached eggs and chopped chilli
Tips & Hints
Use a gluten free pizza cheese blend for a completely gluten free bread.
The loaf will slice easier when cold. It may be eaten while still warm, but it will be soft and crumbly.
Reheat slices in toaster or heat between layers of baking paper in a sandwich press.
Top with your favourite lunch toppings for a healthy lunch.
Use any type of seeds for the top such as sesame and hemp seeds.
Cauliflower bread will keep for 3-4 days in a sealed container in the refrigerator.
To freeze, slice thickly and wrap tightly in cling wrap. Freeze for up to one month. Defrost in the refrigerator before toasting.
