Cauliflower bread can be very useful if you want to make a snack on the go.
Preheat the convection oven to 180 degrees. Cut the cauliflower into smaller pieces and put it in a food processor, add the sunflower seeds, parmesan, cumin, curry powder and salt and puree until smooth.
Add the eggs and the pofiber and mash into a coarse but even dough. Put dollops of the dough on a baking tray lined with baking paper and form flat circles with your hands.
Bake the loaves in the oven for about 20-22 minutes, or until golden brown. Remove the baking sheet from the oven and gently loosen the loaves with a spatula. let them cool completely on a baking rack.
Keep them in the fridge with baking paper in between. They have a shelf life of 4-5 days
8 Bread Pieces
300 g cauliflower
50 g sunflower seeds
50 g parmesan
1 tsp ground cumin
1 tsp curry powder 1
-2 tsp salt 3 eggs
20 g fiberglass
Fat: 7 g