Cauliflower Bread (Gluten Free)
Recipe: #42499
March 09, 2024
Categories: Breakfast, Cheese, Eggs, Cauliflower, Australian, Brunch Easter, Mothers Day, Oven Bake, Gluten-Free, Vegetarian, more
"I really want to try this recipe, and soon. This recipe comes from "Australian Eggs" and served with poached eggs, avocado and chopped red chilli this will make a delicious gluten free lunch or breakfast. The loaf will slice easier when cold. Although it may be eaten while still warm, but it will be soft and crumbly, so it is best to reheat slices in toaster or heat between layers of baking paper in a sandwich press."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (404.4 g)
- Calories 710.4
- Total Fat - 44.3 g
- Saturated Fat - 16.1 g
- Cholesterol - 939 mg
- Sodium - 1427.4 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 6.1 g
- Sugars - 2.2 g
- Protein - 52.2 g
- Calcium - 895.4 mg
- Iron - 6.1 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the 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.
Step 2
Place the 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.
Step 3
Sift cornflour, baking powder, curry powder and salt together and add to cauliflower, folding through.
Step 4
Add cheese and eggs and mix well.
Step 5
Spoon the mix 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 center comes out clean.
Step 6
Stand in tin for 15 minutes, cover and refrigerate until cold.
Step 7
Cut into thick even slices and serve topped with avocado, poached eggs and chopped chilli.
Tips
No special items needed.
0 Reviews
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