Cauliflower Bread
I had this for breakfast/brunch this week, but it would also be a great snack or lunch option! A cool Gluten Free alternative to ‘normal’ bread plus it’s a great way to up your daily veg intake!
Ingredients (serves 2)
2 packets Cauliflower Rice (500g or make your own cauli rice)
2 eggs
2 egg whites
1/2 cup nutritional yeast (or Parmesan cheese for non-DF option)
Dried or fresh rosemary, to taste (or you could use any spices/herbs you like! I think it would also be great with Mexican spice or paprika!)
Salt and pepper, to taste
Method
Preheat the oven to 180 degrees Celsius and line 2 baking trays.
Squeeze out all the excess water from the Cauliflower rice using a tea towel.
Beat the eggs and egg whites together, then add in nutritional yeast, herbs, salt and pepper. Mix well then add in your cauliflower rice and stir until a batter forms.
On the lined baking trays, portion out your bread slices - I did about 1.5 tbsp per slice (or 60-70g). With your fingers, or a spoon, shape each pile into a flat, rustic square shape. Each one is about ¼ inch thick. You should get roughly 12 slices out of this batter. Be sure to press the slice together and down firmly so it stays together.
Bake for 18 minutes, until start to go slightly golden on the edges. Then flip each slice and back for another 10-12 minutes until golden and cooked through.
Take the tray out and let the bread cool. Patience is needed here as trying to move them while hot will cause them to fall apart.
SERVING: I heated mine in the toaster before serving to make it warm and crispy (highly recommend doing this!). Then topped with avo and vegemite. I think it would also be amazing with a slice of cheeze in the middle of 2 slices and then toasted in a fry pan! *drool*