Ingredients

  • 1 teaspoon bicarbonate of soda
  • 575 grams chopped cauliflower (about 1 medium cauliflower)
  • 25 grams coconut flour
  • 1 large egg
  • 1 teaspoon fresh lemon juice
  • 198 grams liquid egg whites (about 6 large egg whites)
  • 25 grams Grana Padano or Reggiano cheese, grated
  • 1 teaspoon sea salt
  • 45 grams unflavoured micellar casein* (substitute whey or rice protein isolate or 30 grams coconut flour)
  • 45 grams unflavoured micellar casein* (substitute whey or rice protein isolate or 30 grams coconut flour)

Ready In 75 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat the oven to 200℃.Line the loaf tin with non-stick silicone paper. It pays to use a double thickness of paper for this. Set aside.
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Step 2

  • Place the cauliflower in to the bowl of a food processor. Pulse a few times, until chopped finely. It will resemble cauliflower rice.
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Step 3

  • Add the remaining ingredients and pulse until smooth. If you are adding chilli, paprika, garlic, or herbs, to the bread, add them with the other ingredients. Adjust the seasoning, if desired.
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Step 4

  • Transfer to the prepared tin and smooth the top. If you prefer to sprinkle some chilli or herbs on top, do it now.Lower the oven temperature to 190℃ and bake the bread for 10 minutes. Reduce the temperature to 180℃ and bake for a further 50 minutes, or until risen and golden and cooked through.
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  • Length: 60 minutes

Step 5

  • Remove from the oven and cool on a wire rack, in the tin. When cool, carefully remove the bread, and serve.Store, wrapped in foil in a freezer bag, in the refrigerator. It will keep fresh for several days if stored this way.
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