I had a cauliflower sitting around in the fridge and it was starting to feel neglected, so I thought I’d give it a go. I cleaned it, cut it into florets, used some of it in sauteed vegetables, as a side dish for chicken legs, and there was enough left over that I didn’t know what to do with. I remembered that I had tried to make cauliflower bread before and it had been a complete failure. I took my courage and said that the second time is lucky. I approached the problem differently: not like a classic bread, but like a banana bread.
Ingredients:
- 200 grams of cauliflower inflorescence
- 2 eggs
- 3 tablespoons of oil
- 140 grams of millet flour (rice or chickpea flour also works)
- A teaspoon of baking powder
- About a quarter of a teaspoon of salt (or to taste)
- Half a teaspoon each of garlic and rosemary powder
- A handful of coarsely chopped walnuts (optional)
Method of preparation
Cauliflower is separated into florets, washed and then chopped very finely in the food processor, so that it is smaller than the grains of rice. Beat the eggs well. The ingredients are mixed, we put the flour last, it will result in a fluid dough, like a sponge cake, which is turned over in the bread pan lined with baking paper, a small pan. The dough should be about three fingers thick. It will grow, but not by much. We put the tray in the oven preheated to 180 degrees Celsius and leave it for 50 minutes or until it passes the toothpick test. It is wonderful for spreads with ham, tofu, scrambled eggs or all kinds of pâtés.