Prep time 15 minutes
Cooking time 10-15 minutes
Serves 2
Ingredients
2 cups cauliflower
1 ½ tsp chopped parsley (extra to garnish)
2 whole eggs + 6 egg whites
Pinch of course Himalayan salt or Seaweed Salt (extra to garnish)
1 teaspoon crushed/chopped garlic
Thermomix Method
- Set oven to 200C and line baking tray with baking paper
- Add cauliflower to Thermomix bowl just covering with water. Steam on varoma temp for 10 minutes on speed 1.5
- Drain water from Thermomix bowl making sure no moisture is left behind. Add eggs, pinch of salt and pepper to cauliflower and blitz on speed 6 for 3 seconds.
- Scrape down sides of bowl then transfer and spread mixture onto the lined baking tray.
- In a small bowl mix the chopped garlic and parsley together, then spread evenly across cauliflower mix.
- Sprinkle with course salt and bake for 10-15 minutes until golden brown.
- Garnish with extra fresh parsley and course salt.
Note: Transfer cauliflower bread to a paper towel or baking rack directly after baking, this will reduce moisture build up.
Standard Method
- Set oven to 200C and line baking tray with baking paper
- Steam cauliflower until cooked
- Drain any moisture and water from cauliflower (even pat dry with a paper towel)
- In a blender, add cauliflower, eggs, pinch of salt and pepper and blitz until well combined.
- Spread mixture onto the lined baking tray.
- In a small bowl mix the chopped garlic and parsley together, then spread evenly across cauliflower mix.
- Sprinkle with salt and bake for 10-15 minutes until golden brown.
- Garnish with extra fresh parsley and course salt.
Note: Transfer cauliflower bread to a paper towel or baking rack directly after baking, this will reduce moisture build up.