This tasty cauliflower bread is gluten-free and is perfect for breakfast or lunch. Just top it with your favorite toast toppings, such as eggs and avocado.
- Bake at 200degC or 180degC (fan-forced) as well as grease and line a 20cm x 10cm x 9cm (base measurement) loaf tin with baking parchment, leaving an overhang along the long sides.
- Place the cauliflower in the food processor’s bowl. Process until the cauliflower is chopped finely in the form of grains. Transfer the cauliflower to an enormous mixing bowl.
- Mix cornflour, baking powder, salt, curry powder and add them to cauliflower. Then, fold it in. Add eggs and cheese and mix thoroughly.
- Pour into the pan you have prepared, and make sure to smooth over the surface. Sprinkle seeds on top and bake for 50-55 minutes or until golden and set, and a skewer placed in the middle is clean. Leave in the tin for about 15 minutes. Refrigerate and cover until chilled. Cut into thick, even slices and serve with poached eggs, avocado, and chopped chili.