Cauliflower bread
2nd Nov, 2019


  • 1/2 large cauliflower
  • 100g sunflower seeds
  • 4 heaped tbsp gluten free flour
  • 1 large egg
  • 1/2 tsp dried oregano
  • 100ml water
  • 150g Brussels sprouts, halved
  • 6 sundried tomatoes, sliced
  • Drizzle olive oil
  • 1/2 tsp malden salt
  • Pinch cracked balck pepper

Equipment required:

  • Food processor
  • Baking tray

  • Blitz the cauliflower florets and half the sunflower seeds in a food processor until they resemble the texture of couscous. Tip into a bowl and add the flour, egg, oregano and water and combine to form a dough.
  • Tip the dough onto a lined baking tray and spread out until it is around 1/2 cm thick.
  • Place the halved Brussels sprouts on the cauliflower dough and gently push them into it. Do this with the sundried tomatoes and then sprinkle over the sunflower seeds. Drizzle with olive oil, salt and pepper. Roast in the oven at 200 degrees for 15-20 minutes until cooked throughout and golden on the bottom.
  • Enjoy hot from the oven and serve with a green salad

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