Ingredients (on a large tray):

  • 500 g of cauliflower
  • 4 eggs
  • 100 g hazelnut flour
  • 1 teaspoon of herbal garlic salt
  • 1 teaspoon of sweet pepper
  • 1 teaspoon of black cumin
  • 1 teaspoon of Provencal herbs
  • 1/4 teaspoon of dried garlic
  • 1/8 teaspoon of chilli
  • black pepper

Cauliflower bread

  1. Grind the cauliflower with a food processor or blender to form rice-like particles, not to purée.
  2. Beat the eggs into the bowl and beat them gently - with a mixer or a hand whisk - until the first bubbles appear and a small amount of foam; eggs should also slightly increase in volume
  3. Add crushed cauliflower, peanut flour, spices.
  4. Mix or blend everything together
  5. Put the mass on a baking sheet lined with baking paper and spread it with your hands. The mass is quite thin, but there should be no standing water. If it is better add a tablespoon or two of potato flour. Spread the mass to a thickness of about 4-5 mm, creating a rectangular shape - it usually fills almost the entire sheet.
  6. Put in an oven preheated to 200 degrees and bake for 20 minutes. Bread should be slightly golden at the edges and corners.
  7. Leave the baked bread on the paper to cool down. When it is completely cold - turn it over to the other side and gently remove the paper.
  8. Cut the loaf into 8 or 12 equal parts or any shape.

More details, practical tips and more photos can be found on the blog Z widokiem na stół.
Copyrighted photos before copying - ask.

Author of the recipe and photo: Zuzanna Mann
Blog:  z widokiem na stół



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