Ottolenghi’s Cauliflower Bread Made Paleo
When I first laid eyes upon Yotam Ottolenghi’s latest cookbook, ‘Plenty More’, I knew I had to have it. Cookbooks, in general are the one type of book I splurge on. Usually I suss books out at the library, loan them out and then buy them if I really love the read and plan on revisiting it. Or if I simply want it for my collection. Collecting books is a beautiful, somewhat lost art, what with the internet and kindles and whatever other devices you millenials use.
Myself? I am every bit the techie, for the most part.
But when it comes to books, there is nothing that can replace the feel and smell of a book. Flipping through the pages, stacking them up on my nightside table, tyring to find the last page I was on, falling asleep with that warm, smokey paper smell … it’s a ritual really, one that I savour.
Cookbooks though, that’s a whole other entity. They are meant to be revisted repeatedly, until pages curl and covers become worn and splattered with all previous endeavours and adaptations of favourite recipes. When Trevor got diagnosed with gout, being the holistic wellness seeking bio-hacker that I am (say that three times fast!), I of course went on a mission to learn everything I could about vegetarian cooking. I’ve dabbled with it of couse and my love for vegetables is vast. However vegetables were never the regular highlight of our meals, especially since I went *soft* Paleo. (As in eating right for my body type and avoiding the onset of diabetes with foods that land high on the glycemic index.) Clearly, meat was. Happy meat, yes – but purine laden meat none-the-less.
It’s been a few months now since Trevor’s (finally) diagnosis, and he’s back to eating meat about three time a week TOTAL, which is still is HUGE cut-back for Mr. Meat & Potatoes. So I thought I was onto something when I discovered this caulitflower bread recipe that I made serious test kitchen designs on. I knew I could make it paleo and (thought) it was something that we could eat! Sadly, this beauty bread isn’t the best for Trevor, since cauliflower is high in purines. Purines are what cause a person’s uric acid levels to sky-rocket (if you’re a person with gout), and all horrid that uric acid gathers around joints and crystalizes to cause seriously painful and debilitating flare-ups.
Now that we have things under better control over here regarding his flare-ups, we might get adventurous and try this out again, caultiflower used to be a staple in our house, we used to enjoy it so many different ways, so. When I have time, I cook it still, however I want to while also preparing an alternative for him, but that’s rare, becasue LIFE. No time for that tom foolery on the regular.
Gout, in case you haven’t gleaned by now, sucks the big one. However this bread/cake does not! I fact, I think I’ll make it and bring with me for my weekend away for a dear friend’s birthday. Having healthy, tasty options on hand is always a must when travelling. Onto this recipe already, right?
- 1 small cauliflower, outer leaves removed, broken into 1¼-inch florets (about 4 c.)
- 1 medium red onion, peeled
- 4 tbsp. grapeseed oil
- ½ tsp. minced fresh rosemary
- 10 eggs
- ¼ c. of almond (or whatever kind) milk
- ½ c. fresh basil leaves, chopped
- ½ c. almond flour (meal, whatever you want to call it, I whizz almonds in the vitamix to make this I'm not too bothered about using blanched ones for most things, I like the rusticity of it.)
- ½ c. arrowroot flour
- 2 tbsp. coconut flour
- 2 tsp. aluminum free baking powder
- 1 tsp. aluminum free baking soda
- ⅓ tsp. ground turmeric
- ¾ c. nutritional yeast (or quality parm if you're not hung up on using dairy, parmesean is one of the best cheeses to eat if you're lactose intolerant, or eating paleo like I do - which, as we've established before, I do to keep my blood sugars down and dairy isn't a problem for that.)
- Melted ghee or coconut oil, for brushing
- 2 tbsp. white + black sesame seeds
- Sea salt and fresh ground black pepper to taste
- Preheat oven to 400 F. Simmer the caulifower in a pot of water with a dash of salt for about 15 minutes (until the florets are soft and break apart.) Drain in a colander and set aside.
- Grab the red onion, peel and cut round slices, around ¼ inch thick using up half of the onion and mince the other half. Set the rounds aside and sauté the minced with the grapeseed oil and rosemary unitl soft (8-10 m.). Remove from heat and put in a bowl into the fridge to cool.
- Meanwhile, measure your flours (almond, coconut and arrowroot) along with the baking soda and powder and sift to combine. In a seperate bowl whisk the 10 eggs with the basil, tumeric, nutritional yeast (or parmesean), 1 tsp. of sea salt and lots of fresh ground pepper. Next whisk (until smooth) the flour/baking powder and soda mix adding in the cooled onion/rosemary action and nut milk.
- Gently fold in the dried cauliflower into your eggy mixture, set aside and line the base and sides of a 9 ½ inch springform pan with parchment paper. Brush the sides with melted ghee (or coconut oil) and toss your sesame seed mix around the inside of the ban to coat all of the edges of the pan with the seeds. Pour the batter into the pan, spreading it out evenly and place your reserved onion rings on top. Bake for about 45-50 m. until risen and golden brown. A skewer should come out clean when ready. Let sit for at least 20 minutes before eating. Tastes way better at room temp.! We've enjoyed this with light, brothy soups or big crunchy salads, as a snack or for breakfast, it really is versatile.