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Cauliflower Bread

Posted on September 23, 2015 by Jenny Huxley | 0 comments

Spring has sprung; it’s official. Never mind the puddles and upturned umbrellas. Spring is here because Asparagus says so. Happy to headline a salad or be delicately draped on the side of your plate, it comes just at the right time for a little seasonal pick me up.

When it comes to my own preparation of this sweet nutty vegetable I’m a bit of a stuck in the mud and not terribly adventurous. If a bunch of slender (or chunky) stems came to me in my Petite Produce Box all season I would most likely prepare them the same way; roasted or grilled on my barbeque. But you really should try them shaved, raw in a salad, or braised in a little stock and a knob of butter, steamed drizzled with olive oil or jammed into your ‘whatevers in your fridge’ Friday Frittata. The message is clear; love thy Asparagus, because it’s not here for long!

But lets not forget the rest of our bounty! In the Petite Produce Box this week we have some Zoe's Garden Agria Potatoes, Te Manaia purple sprouting broccoli, lovelier than ever and makes a simple yet delicious salad with some Te Manaia sprouts and some toasted seeds. Zoe’s Garden Spring Greens for a wonderful last minute 'all in' to a stir fry or one pot wonder and Zoe’s Garden Cauliflower for a loaf of easy, no kneading, no nonsense bread.

This recipe makes a firm, moist bread and is definitely suited to open sandwiches and toasting. I use coconut flour, but you could sub in almond flour, but reduce the eggs to 2 (It also calls for some Psyllium husk powder, there is no substitute for this, it must be used to create the faux gluten).

Cauliflower Bread

Serves 8-10 slices

Ingredients

  • 1 Zoe's Garden Cauliflower, trimmed into florets
  • 5 tblspn of coconut flour
  • 4 eggs
  • 1 tblspn of psyllium husk powder
  • 1 tspn of salt
  • 1/2 tspn baking powder

Method

  • Pre-heat the oven to 200 degrees.
  • Pop the cauliflower florets into a food processor and whizz gently until the cauliflower is ‘riced’.
  • Combine all the ingredients in a bowl and mix gently.
  • Grease and line a bread tin with grease proof paper.
  • Spoon the mixture into the bread tin and press down gently with a spoon.
  • Bake for 45 minutes.

Enjoy with lashings of roasted carrot hummus and top with crunchy sprouts for a yummy, happy snack!!

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