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.
Ingreadient:
- 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
Direction:
- 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
