We love cooking with cauliflower, broccoli’s more versatile cousin. It can be used as a healthy alternative to carbs, like in this recipe for “bread.” Pumping up the nutrition, the yeast in this recipe is not only vegan, but full of B vitamins.
Mix it up by adding your favorite toppings. Attune Health nutritionist and research associate Natalie Fortune makes hers with fresh tomato slices and broccoli sprouts.
Cauliflower Bread with Avocado Spread
- 1 medium head of cauliflower
- 2 large eggs
- 4 tablespoons of nutritional yeast.
- 1 teaspoon of dried rosemary
- 1 ½ teaspoon of salt
- 1 teaspoon of olive oil
- 2 medium ripe avocados
- 1 lemon, juiced
- 1 minced clove of garlic
- ¼ cup of chopped fresh basil
- ¼ teaspoon of black pepper
- Preheat oven to 425 ⁰F. Prepare two baking sheets with cooking spray, or lightly coat with 1 teaspoon of olive oil.
- Roughly chop the cauliflower into florets. Pulse in a food processor until the cauliflower looks like rice. You will need 4 cups of “riced” cauliflower.
- Empty the cauliflower onto a clean kitchen towel or cheese cloth. Over a sink, squeeze out all of the extra water from the cauliflower. Empty the dried cauliflower into a large bowl.
- Mix cauliflower with eggs, nutritional yeast, rosemary and salt.
- Use a ½ cup measuring cup to portion out the 8-10 pieces of bread. Press cauliflower into a circle that is about a half of an inch thick.
- Place in oven and bake for approximately 20 minutes or until edges are golden brown.
- While cauliflower bread is cooking, half and scoop out the inside of two avocados into a medium size bowl.
- Squeeze the juice of one lemon over the avocado, add the garlic, basil, salt and pepper. Mash the avocado and mix the ingredients until desired smoothness.
- When the cauliflower bread is out of the oven, let cool on the baking sheets for about 5-10 minutes. Take the bread and top with avocado mixture and any other ingredient you choose.