Gluten Free Cauliflower Bread
★★★★★ 4.2 (6)
Ingredients
Method
- Boil potatoes in a large saucepan of boiling water until tender. Meanwhile, boil carrots in a separate saucepan of boiling water until tender, add peas then immediately drain.
- Place all vegetables in a bowl and mash roughly to break up large chunks. Set aside.
- Heat 1 tablespoon of the oil in a 28cm, ovenproof, non-stick frying pan over medium heat. Add onion and Brussels sprouts, cook stirring for 4 minutes. Let cool slightly.
- Add beaten egg and Dijon mustard to the potato mixture and mix well. Then add the onion and sprouts mix. Gently mix through until evenly combined.
- In the same frying pan, heat remaining tablespoon of oil and butter over medium low heat. Spoon the bubble & squeak mix into the pan spreading out evenly over the base to the edges of the frying pan. Cook, without stirring, for 15-20 minutes or until the base is golden brown.
- Meanwhile, preheat oven to 180C fan-forced.
- Make four indents into the top of bubble and squeak with the back of a spoon. Break an egg into a bowl and carefully pour into each indent. Sprinkle with parmesan.
- Bake in the oven for 12 minutes or until eggs are set and cheese has melted. Stand for 5 minutes before cutting into wedges. Serve drizzled with sriracha if using.
Tips & Hints:
- Bubble and squeak is traditionally using made with leftover roast vegetables from your Sunday roast. Use in place of cooking vegetables.
- Lower the GI or carbs by using Low GI/Low Carb potatoes such as Carisma.
- Try substituting roasted pumpkin, sweet potato or zucchini. You can also replace half the potatoes with roasted swede or sweet potato.
- Boil potatoes in a large saucepan of boiling water until tender. Meanwhile, boil carrots in a separate saucepan of boiling water until tender, add peas then immediately drain.
- Place all vegetables in a bowl and mash roughly to break up large chunks. Set aside.
- Heat 1 tablespoon of the oil in a 28cm, ovenproof, non-stick frying pan over medium heat. Add onion and Brussels sprouts, cook stirring for 4 minutes. Let cool slightly.
- Add beaten egg and Dijon mustard to the potato mixture and mix well. Then add the onion and sprouts mix. Gently mix through until evenly combined.
- In the same frying pan, heat remaining tablespoon of oil and butter over medium low heat. Spoon the bubble & squeak mix into the pan spreading out evenly over the base to the edges of the frying pan. Cook, without stirring, for 15-20 minutes or until the base is golden brown.
- Meanwhile, preheat oven to 180C fan-forced.
- Make four indents into the top of bubble and squeak with the back of a spoon. Break an egg into a bowl and carefully pour into each indent. Sprinkle with parmesan.
- Bake in the oven for 12 minutes or until eggs are set and cheese has melted. Stand for 5 minutes before cutting into wedges. Serve drizzled with sriracha if using.
Tips & Hints:
- Bubble and squeak is traditionally using made with leftover roast vegetables from your Sunday roast. Use in place of cooking vegetables.
- Lower the GI or carbs by using Low GI/Low Carb potatoes such as Carisma.
- Try substituting roasted pumpkin, sweet potato or zucchini. You can also replace half the potatoes with roasted swede or sweet potato.
Nutrition Information
Per adult serving (400g)
- Energy
- 1690kJ
- Calories
- 404kcal
- Protein
- 18g
- Fat Total
- 21g
- Fat Saturated
- 7g
- Carbs
- 33g
- Sugars
- 7g
- Fibre
- 7g
- Sodium
- 375mg
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