CAULIFLOWER HERB FLAT BREAD


My favourite thing about starting my blog is discovering new ways to enjoy food. Reaching my 40s I’ve had to put behind me pizza and pasta nights and focus on more healthier alternatives to enjoy such meals and this CAULIFLOWER HERB FLAT BREAD is one of them. I’ve seen on instagram so many times cauliflower crust pizza that it dawned on me why not make cauliflower bread sticks? To tell you the truth I’m a little proud of myself with this one. Of course I know others have created similar recipes but this has been altered to be vegan friendly as well by using Orgran’s Vegan Eggs and My Life Bio grated cheese. The recipe is has both paleo and vegan options available.

I’d like to remind all that eating choices are a lifestyle, necessity or health choice. I am tired of seeing people judging others because they enjoy a steak or refuse to eat a steak. Again, lets be respectful of the choices we all make.

I hope you give this a try! You can serve it with a tomato chutney or on its own. I was very fortunate to be sent a bottle of @redduckfoods Curry Ketchup to try from @purenaturalsandorganics (which is the sauce in the photograph) and all I can say is OMG. Put it this way, my daughter licked the bowl afterwards which was the funniest thing to see! Enjoy x

Serves 6

Prep: 15 minutes

Cooking: 30 minutes

600g cauliflower

2 cups grated cheese (dairy or paleo cheese)

4 eggs, whisked

2 garlic cloves, minced

sprinkling of sage, thyme and oregano

¼ cup fresh parsley, finely chopped

sea salt and pepper

Vegan Option:

Replace the eggs and cheese with the following

65g Orgran Vegan Eggs + 280ml water + 3 tsp olive oil

2 cups vegan grated cheese

  1. Place cauliflower into food processor and pulse until resembles rice. Place into microwave proof bowl, cover and steam for 7 minutes.

  2. Preheat oven to 180C fan forced. Line tray (approx. 30 x 30cm) with baking paper.

  3. Combine all ingredients in a bowl and then pour into tray. Spread out evenly and flatten. Bake for 35 minutes.

  4. Allow to slightly cool before serving. Cut into finger length rectangles, sprinkle with extra parsley leaves and serve with sauce of choice.

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