Be prepared, this bread is a little different. If you are familiar with cauliflower you will know it has a strong, slightly nutty flavor. I love cauliflower and had a huge head sitting in the fridge without a plan for it. As I am trying to avoid grains at the moment I thought if I ground up the cauliflower I could create a savory paleo bread to have in the house for breakfast or lunch.
Slightly eggy, this bread shares some similarity to a frittata, yet more springy and bread like in texture. The first batch I made plain which was quite powerful with the cauliflower flavors. Adding a little homemade pesto and swirling through the mixture gave the bread a lot more depth and helped bring down the intensity of the cauliflower.
This bread is best sliced then toasted up to crunchy and golden under a grill. I had a few slices for lunch with a big leafy salad and for breakfast spread with ripe avocado.
- 2 cups ground raw cauliflower
- 1 1/4 cup almond meal
- 2 whole eggs plus one white
- 1 tsp of salt and generous amount of pepper
- 1/4 cup very good quality extra virgin olive oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- Squeeze of fresh lemon juice (1/4 lemon)
- Handful Fresh basil
- Generous amount of sea salt
- Extra virgin olive oil
- Handful pine nuts
Blend pesto together in a food processor to a paste. I left my pesto chunky. The important thing is to get the basil infused with the olive oil.
Preheat the oven to 350F. Make sure the cauliflower is dry before you begin pulsing into a fine meal in a food processor or blender. Beat ingredients together well with a spoon until a somewhat smooth batter is formed. I like to beat everything up together first before adding the lemon, then mix again well. You will feel the batter get lighter and fluffier!
Pour the batter into a rectangular cake tin then take a few big tablespoons spoonfuls of the pesto and scatter over the top of the batter then gently swirl through with a knife. Crack a little extra pepper over the top of the batter.
Bake in the oven for approximately 30 minutes, until entire top surface and edges are golden. Allow to cool before slicing.