Cauliflower & Seed Bread

Method

1. Preheat the oven to 160°C or 320°F fan-forced. Lightly oil a standard loaf tin (approximately 21cm x 11cm) with coconut oil or olive oil spray.
2. In a large mixing bowl, combine the cauliflower rice, almond meal, psyllium husk, chia seeds, pumpkin seeds or sunflower seeds, rosemary, salt, curry powder and baking power. Stir to combine. 
3. Next, add the whisked eggs and olive oil. Mix all of the ingredients, until everything is well combined. If the batter is too wet, add extra almond meal.
4. Spoon the batter into the baking tin and sprinkle over the remaining pumpkin seeds or sunflower seeds. Place the tin in oven and bake for 35–45 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done. If the top is starting to brown, cover with foil and continue baking until it’s cooked through.
5. Once cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Serve with olive oil and sea salt. Keep covered in the fridge for up to one week. It also freezes well.

Note: 

Purchase a bag of cauliflower rice from your supermarket. Alternatively, pulse 1 cauliflower head in a food processor until it turns into a fine, rice-like texture. Then place it in a tea towel and squeeze to drain any excess water. 

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