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02 Nov, 2019

Cauliflower bread

This is such a versatile recipe: the crispy cauliflower bread base can be topped with whatever you like or needs using up. We've opted for Brussels sprouts (as firm sprouts lovers) and sun-dried tomatoes, plus a sprinkling of sunflower seeds for crunch.



Food processor
Baking tray


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


  • 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