90 Min
DF
GF
NF
V
Cauliflower Bread
This bread is inspired by one of the savory baked breads of Gujarat called the handvo. It’s often made with semolina or a combination of lentil flours.
This bread is inspired by one of the savory baked breads of Gujarat called the handvo. It’s often made with semolina or a combination of lentil flours.
Cook Time
90 Minutes
Serves
4
Directions
Step 1
Preheat oven to 300°F.
Step 2
Line a baking sheet (roughly 6 by 9-inches) with parchment paper and brush it with oil.
Step 3
Trim the cauliflower and cut the florets and the edible parts of the stems into 1-inch pieces. In a small frying pan, heat the coconut oil and pop the mustard seeds. Immediately add the sliced cauliflower and kari leaves. Cook it on medium heat stirring frequently until it is golden brown on both sides and slightly cooked (it will finish cooking in the bread).
Step 4
Add ginger, serrano, and one teaspoon salt to the cauliflower and spread it onto a parchment paper lined small baking sheet.
Step 5
In a mixing bowl, combine the grits, chickpea flour, turmeric, black pepper, remaining salt, baking powder, and coconut milk. Add the hot water to the mix, stir it and immediately pour it evenly over the cauliflower. Tap the pan on the floor to make sure some of the batter seeps into the cauliflower. Bake it at 300°F for 25 to 30 minutes or until a toothpick comes out clean. Let the bread cool before cutting it into slices.
Notes & Variations
- Instead of grits, use semolina, cornmeal or polenta.
- Replace the cauliflower with broccoli or chopped carrots.
- The coconut oil adds a touch of sweetness and a distinct flavor. Use olive oil if wanting a more savory flavor.
Ingredients
Half a cauliflower head
3 tablespoons coconut oil
1 teaspoon black mustard seeds
10 to 12 kari leaves
2 tablespoons ginger purée, squeezed dry
1 medium serrano chile, sliced
1 1/2 teaspoons sea salt, divided
1 cup corn or rice grits
1/2 cup chickpea flour
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/2 cup coconut milk
1/2 cup warm water
Step 1
Preheat oven to 300°F.
Step 2
Line a baking sheet (roughly 6 by 9-inches) with parchment paper and brush it with oil.
Step 3
Trim the cauliflower and cut the florets and the edible parts of the stems into 1-inch pieces. In a small frying pan, heat the coconut oil and pop the mustard seeds. Immediately add the sliced cauliflower and kari leaves. Cook it on medium heat stirring frequently until it is golden brown on both sides and slightly cooked (it will finish cooking in the bread).
Step 4
Add ginger, serrano, and one teaspoon salt to the cauliflower and spread it onto a parchment paper lined small baking sheet.
Step 5
In a mixing bowl, combine the grits, chickpea flour, turmeric, black pepper, remaining salt, baking powder, and coconut milk. Add the hot water to the mix, stir it and immediately pour it evenly over the cauliflower. Tap the pan on the floor to make sure some of the batter seeps into the cauliflower. Bake it at 300°F for 25 to 30 minutes or until a toothpick comes out clean. Let the bread cool before cutting it into slices.
Half a cauliflower head
3 tablespoons coconut oil
1 teaspoon black mustard seeds
10 to 12 kari leaves
2 tablespoons ginger purée, squeezed dry
1 medium serrano chile, sliced
1 1/2 teaspoons sea salt, divided
1 cup corn or rice grits
1/2 cup chickpea flour
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/2 cup coconut milk
1/2 cup warm water
Notes & Variations
- Instead of grits, use semolina, cornmeal or polenta.
- Replace the cauliflower with broccoli or chopped carrots.
- The coconut oil adds a touch of sweetness and a distinct flavor. Use olive oil if wanting a more savory flavor.
Tags:
90 Min
DF
GF
NF
V
Tags:
90 Min
DF
GF
NF
V
Got a cauliflower craving? We've got just the thing.
High in fiber, vitamins and antioxidants, this cruciferous vegetable has become the darling of the plant-based world.
CAULIFLOWER LOVE
