Veggie Bread

Sometimes you just want some bread, you know?!

Well, what is better than having bread and veggies at the same time- delicious and nutritious! This recipe does take a little bit of prep work, but it is worth it!

Dress this bread up for pizza or spread some avocado on it or grass fed butter! Enjoy!

Cauliflower Flat Bread

4-6 servings

4 cups cauliflower, bite size florets (14 ounces)

3-4 large organic eggs

2 Tablespoons coconut flour

½ teaspoon REAL® sea salt

Add in’s for Sundried Tomato Bread:

1 teaspoon garlic powder

1 teaspoon Italian herb seasoning

1/8 teaspoon ground black pepper

¼ cup sundried tomatoes in extra-virgin olive oil, drained

Directions:

1) Preheat oven to 400 degrees.

2) Process the cauliflower florets in a food processor until fine granules that look like snow. Pour the cauliflower granules into the cheese cloth. Gather the four corners of the cheese cloth and gently twist and continue twisting the cauliflower granules to release excess water. Twist and squeeze as much water out as possible! You may drain as much as a ½ cup of water out of the cauliflower. This is important, otherwise the dough will not be able to be picked up and eaten.

3) Place the cauliflower granules back into the blender along with the eggs, coconut flour, sea salt, and additional seasonings (if using). Drain the sundried tomatoes. Add in only the tomatoes. Process 40 seconds or until well combined.

4) Line a stainless steel or stoneware baking sheet with unbleached parchment paper and pour the batter onto the parchment paper. The batter should be creamy and cohesive. If grainy and crumbly, it needs one more egg. (3 large eggs should work, 3 small-medium wasn’t always enough to hold it together). Smooth out with a spatula to about 1/8 of an inch thickness evenly across the parchment paper.

5) Bake in 400 degree oven for 15-20 minutes until golden brown. Some thin areas may brown first or burn a little.

6) Remove from oven and test to see if the dough is able to hold together when lifted up off edge of parchment paper.

7) Immediately slide the dough off of the parchment paper and onto a cooling rack. Do not let it sweat! Otherwise it will get soggy.

Suggestions: Enjoy as a wrap, as a garlic bread with spaghetti, use as bread for a sandwich, eat with an egg or alongside a salad. Makes a great pizza crust!

Featured on page 270 of Cook 2 Flourish Cookbook