Gluten Free Cauliflower Loaf Recipe

Did you know that only 7% of Australians are eating enough veg? We're supposed to eat at least five serves of vegetables a day but many of us are finding it difficult to do so.

This loaf recipe makes it easy to up your veg intake, including a whole cauliflower. Serve with salad or avocado to take this recipe even further.

Prep time: 15 minutes, plus chilling and standing time

Cook time: 50-55 minutes

Serves: 4-6

Difficulty: Easy

Ingredients

1kg cauliflower florets (approx. 1 large cauliflower)
⅔ cup (100g) cornflour
2 tsp baking powder
2 tsp curry powder
1 tsp salt
250g grated cheese (reduced fat)
4 eggs
1 tbsp each of sunflower and pumpkin seeds

Method

Preheat 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.
Place 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.
Sift cornflour, baking powder, curry powder and salt together and add to cauliflower. Mix well. Add cheese and eggs and stir through.
Spoon 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 centre comes out clean. Stand in tin for 15 minutes. Cover and refrigerate until cold, then serve.

Tips

This loaf is delicious served with poached eggs, avocado and chopped red chilli.
Use a gluten free pizza cheese blend for a complete gluten free bread.
The loaf will slice easier when cold. It may be eaten while still warm, but it will be soft and crumbly.
Reheat slices in toaster or heat between layers of baking paper in a sandwich press.
Spread with your favourite lunch toppings for a healthy lunch.
Use any type of seeds for the top such as sesame and hemp seeds.
Cauliflower bread will keep for 3-4 days in a sealed container in the refrigerator.
To freeze, slice thickly and wrap tightly in cling wrap. Freeze for up to one month. Defrost in the refrigerator before toasting.

Recipe courtesy of Australian Eggs.