Garlic and Rosemary Cauliflower Bread from Smart Carbs

Garlic and Rosemary Cauliflower Bread from Smart Carbs

One of my favourite recipes from Smart Carbs

Garlic and Rosemary Cauliflower Bread

Here is an exclusive look at one of my brand new recipes from my #1 Best Selling Cookbook Smart Carbs! To my mind, there’s not much better than having a loaf of this bread ready to go, either served up on its own or topped with yummy eggs or generous lashings of smashed avocado. This recipe makes one loaf, and is perfect made on a Sunday and enjoyed toasted each day for the week ahead! 

If you love this recipe you will LOVE the 120 more that are jam packed in Smart Carbs. They're all gluten, dairy and refined sugar PLUS Low Carb and Keto friendly! And did I mention that signed copies are currently available for 25% OFF at Booktopia?

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  • Ingredients

    500 g (about 1 small head) cauliflower, outer leaves removed, broken into 4 cm florets
    185 ml (3⁄4 cup) Incredible Coconut Oil, shop online here
    2 garlic cloves, finely chopped
    1 red onion, finely diced
    1⁄2 teaspoon finely chopped rosemary, plus extra sprigs to garnish
    6 eggs, at room temperature, plus 1 extra if needed
    100 g (3⁄4 cup) coconut flour
    1 heaped teaspoon gluten-free baking powder
    2 teaspoons sea salt
    1 tablespoon sesame seeds

  • Method

    Preheat the oven to 200°C and line a 22 cm loaf tin with baking paper.

    Add the cauliflower florets to a saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes, or until the florets are soft, then drain and set aside to dry.

    Melt a tablespoon of the coconut oil in a frying pan over medium heat, add the garlic, onion and rosemary and cook, stirring regularly, for 3–4 minutes, or until the onion is caramelised and translucent.

    Transfer the garlic, onion and rosemary mixture to a large bowl and whisk in the eggs, then add the coconut flour, baking powder and salt and mix well to combine, adding an extra egg if the mixture looks a little dry. Using a spoon, gently stir through the cauliflower, being careful not to break up the florets as you go (these give the bread its wonderful texture).

    Pour the mixture into the prepared loaf tin, sprinkle over the sesame seeds and bake for 45 minutes, or until the top is golden brown and the loaf is set. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready. Remove from the oven and leave to cool slightly in the tin before turning out, slicing and serving.

    Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. If not eating straight away, toast under the grill for best results.

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