Sometimes my craving for bread appears out of nowhere, for no reason… like two weeks ago. Whilst reading through the September issue of Delicious magazine, I saw a recipe called Cauliflower cake by the chef Ottolenghi. Then, mysteriously, I couldn’t stop thinking about bread. I say mysteriously because that is not bread, it’s a cake!! But who cares ? I had already decided to turn it into bread, so that was what I did.
So here it is: My Paleo cauliflower bread loaf!
The Ottolengui recipe calls for all-purpose flour which was substituted for coconut flour. However the biggest challenge was to get the bread loaf not too dry so, as you know, coconut flour tends to be extremely absorbent , like a sponge. If you want to know how to cook with coconut flour, have a quick look at this post, where I give some tips.
This cauliflower bread loaf had a lovely moist texture and flavors made up from coconut and cheese. But the most important thing was that it wasn’t too dry, which had been my biggest concern. It’s perfect to eat with some spreadable light cheese and ham, as I did!
PALEO CAULIFLOWER BREAD LOAF
1 small cauliflower (450g), outer leaves removed, broken into 3cm florets
2 tsp salt
1 medium red onion
75ml olive oil
1/2 tsp finely chopped fresh rosemary
6-7 large free-range eggs, at room temperature
15 g chopped basil, chopped
3/4 cup coconut flour,
1½ tsp gluten-free baking powder
1/2 tsp ground turmeric
150g grated parmesan, or other mature cheese, coarsely grated
Melted butter, for greasing
1 tbsp white sesame seeds
Heat the oven to 200C/400F.
Put the cauliflower florets in a saucepan and add half of the salt. Cover with water and simmer for 15 minutes or until the florets are quite soft. Strain, and set aside in the colander to dry.
Cut 4 x 5mm thick slices off one end of the onion, break into rings and set aside. Chop finely the rest of the onion and put in a pan with the oil and rosemary. Cook, stirring occasionally, over a medium heat for 10 minutes until soft. Remove from the heat and set aside to cool.
Put the cooled onion and rosemary mixture into a large bowl, add the eggs and basil, and whisk well.
Add the coconut flour, baking powder and turmeric into a large bowl, and add the Parmesan cheese, the remaining salt and season with plenty of black pepper.
Whisk until combined, add an extra egg if you find the mixture too dry. Add the cauliflower and stir gently, trying to keep some florets whole.
Line the base and sides of a 24 cm spring-form cake tin with baking paper. Brush the sides with melted butter, toss the sesame seeds around the inside of the tin so they stick to the greased baking paper.
Tip in the cauliflower mix and arrange the onion rings on top.
Bake the cake in the centre of the oven for 45 minutes, until golden brown and set.
Remove from the oven and leave for at least 20 minutes before serving. It can be served warm or at room temperature. Enjoy!
Adapted from Yotam Ottolenghi‘s recipe