Cauliflower Bread (gluten free)
2 trays of bread
1 cauliflower head
½ cup (170g) cheese, parmesan or asiago
Oregano (or any other dry herb that you like)
2 teaspoon chia seeds (my new obsession and an excellent source of protein)
Chili flakes, salt & pepper
Blend the cauliflower in a food processor until it has the consistency of couscous. Drain the extra water with a kitchen towel.
In a bowl, mix with the cheese, the egg, and the oregano. Add salt and pepper and, if you want, the chia seeds. Combine until the mixture holds.
Put a baking sheet on an oven tray and spread the mixture in the form that you wish, I sometimes cover all the tray with a thin coat, or I do individual circles. The thinner you spread, the crispier it will be.
Put it in a preheated oven at 350˚F and cook it until crispy. You can conserve the extra bread in your freezer.
You can use this recipe to replace pizza dough.
You can make this recipe with broccoli instead of cauliflower.
Now instead of only adding the chia seeds, I add chia, hemp and flax seed.