This recipe for cauliflower flat “bread” is perfect if you’re trying to cut down on bread, or if you’re following a gluten-free diet. (Great too for getting cauliflower into children if they’re fussing about their veggies.) It’s easy to make and can be used in variety of ways – gently warmed and served with avocado or poached eggs or enjoyed with dips or curries.
- 1 medium sized cauliflower, chopped roughly into florets, (wash and allow to air dry)
- 100g ground almonds
- 3 organic eggs
- 1 tsp dried herbs (e.g thyme, oregano)
- sea salt and black pepper
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Blend the cauliflower in a food processor and until you have a fine rice-like texture.
- Pour into a large mixing bowl.
- Add the ground almonds, season generously with salt and pepper (plus herbs, if using) and mix with your hands.
- Whisk the eggs in a separate bowl.
- Add the eggs to the cauliflower mixture and mix well with a spoon or your hands until you have very loose dough.
- Transfer to the baking tray and spread the mixture evenly to form a rectangular base by flattening the dough with your hands or a spatula.
- Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm.
- Remove from the oven and let cool completely.
- Turn it upside-down and very carefully remove the baking paper. Cut into squares, fingers or triangles. Stores in the fridge for a few days.
Before putting in the oven you can sprinkle sesame seeds into the mixture. If enjoying with curry or Middle Eastern dishes, try a pinch of cumin in the mix, then sprinkle with Nigella seeds before baking. You can also use a large head of broccoli instead of the cauliflower.
(Image source: PaleoLeap)