"In my opinion, there’s nothing better than having a loaf of this bread ready to go, either served up on its own or topped with yummy eggs or generous lashings of smashed avocado.
500g (about 1 small head) cauliflower, leaves removed and broken into 4 cm florets
¾ 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
¾ cup coconut flour
1 heaped tsp gluten-free baking powder
2 tsp sea salt
2. 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.
3. 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.
4. 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.
5. Using a spoon, gently stir through the cauliflower, being careful not to break up the florets as you go (these give the bread it's wonderful texture).
6. 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.
7. Remove from the oven and leave to cool slightly in the tin before turning out, slicing, and serving.
Coconut flour can sometimes be a tricky ingredient to work with as it is very absorbent and different brands can vary in density. Whichever you choose, I suggest you use your intuition when cooking with it and add extra eggs or coconut oil to help moisten your ingredients if need be."
All the best Jan