My Open Letter to People Who Love Lists
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A cauliflower bread that slices well. The taste is reminiscent of a quiche due to the egg content. I added smoked salt and paprika for a really subtle smoky flavour, however, you could substitute this with a variety of other herbs or spices to suit your family.
Serves: 1 loaf
  • 500g cauliflower (about 1 small head of cauliflower)
  • 55g coconut flour
  • 25g parmesan cheese
  • ½ tsp Saxa Smoked Cyprus flavoured salt
  • 1 tsp smoked paprika
  • 1 tsp bi-carb soda
  • 3 egg whites
  • 3 eggs
  • 1 tsp lemon juice
  1. Preheat oven to 200oC and line a loaf tin with baking paper.
  2. Blitz the cauliflower in the food processor until it resembles rice.
  3. Add all the other ingredients and blitz until well combined and the mixture is pulling away from the sides.
  4. Put mixture into your loat tin and use a fork to make a pattern in the top.
  5. Turn temperature down to 190oC and put in the oven for 10 minutes.
  6. Turn the temperature down again to 180oC and let cook for a further 50 minutes.
  7. It keeps in the fridge in an airtight container for about 3 days. It can be frozen by wrapping in plastic and then foil. It can stay in the freezer for 2 months.
Recipe by Play With Food at