Garlic and Rosemary Cauliflower Bread | FOOD MATTERS®

Name: Garlic and Rosemary Cauliflower Bread | FOOD MATTERS®
Ingredients: 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; 1⁄2 teaspoon 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 teaspoon gluten-free baking powder; 2 teaspoons sea salt; 1 tablespoon sesame seeds

www.foodmatters.com

Breakfast has always been my favorite meal of the day – I often find myself thinking of it as I go to sleep, wondering what I will cook up the next morning. In my opinion, there’s nothing better...

View Original

Share this recipe:

Ingredients

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
1⁄2 teaspoon 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 teaspoon gluten-free baking powder
2 teaspoons sea salt
1 tablespoon sesame seeds