- 500 g (about 1 small head) cauliflower, outer leaves removed, broken into 4 cm florets
- 185 ml (3/4 cup) coconut oil
- 2 garlic cloves, finely chopped
- 1 red onion, finely diced
- ½ tsp finely chopped rosemary, plus extra sprigs to garnish
- 6 eggs, at room temperature, plus 1 extra if needed
- 100 g (3/4 cup) coconut flour
- 1 heaped tsp gluten-free baking powder
- 2 tsp sea salt
- 1 tbs sesame seeds
Preheat the oven to 200°C and line a 22 cm loaf tin with baking paper.
Add the cauliflower florets to a saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes, or until the florets are soft, then drain and set aside to dry.
Melt a tablespoon of the coconut oil in a frying pan over medium heat, add the garlic, onion and rosemary and cook, stirring regularly, for 3–4 minutes, or until the onion is caramelised and translucent.
Transfer the garlic, onion and rosemary mixture to a large bowl and whisk in the eggs, then add the coconut flour, baking powder and salt and mix well to combine, adding an extra egg if the mixture looks a little dry. Using a spoon, gently stir through the cauliflower, being careful not to break up the florets as you go (these give the bread its wonderful texture).
Pour the mixture into the prepared loaf tin, sprinkle over the sesame seeds and bake for 45 minutes, or until the top is golden brown and the loaf is set. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready.
Remove from the oven and leave to cool slightly in the tin before turning out, slicing and serving.
Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. If not eating straight away, toast under the grill for best results.
Makes 1 loaf