Blitz 480g cauliflower in processor; steam for 3 mins; blot thoroughly with a tea towel; mix in a bowl with 1tbsp almond flour, salt & pepper, 1 tsp yeast flakes, 2tsps Italian seasoning and one egg. Spread mixture on a greased piece of parchment paper and bake in low oven (160c) for 45 mins. Spread pesto over it, place roasted veg on top (I used peppers and capers and tomatoes), tear some mozzarella over it and stick under the grill for 5 mins.
Ps recipe from Amelia Freer's book (2015) , Eat. Nourish. Glow.
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monday1957
3kg
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I didn't know you could do this. I'm looking into substitutes for all the carbs that I consume, as I have PCOS (and thus, insulin resistance, apparently.)
I'm thinking of looking into a blender or processor now. I think it'll help me.
And almond flour? Why have I never heard of this? I'm definitely looking into that, too.
Morning, DDiZia. Almond flour is sometimes trickier to get, so I use ground almonds. The original recipe calls for brown rice flour, but as I'm trying to be as lchf as possible, I thought my substitution would be fine. I won't deny, the cauliflower rice, especially before you steam it, clings to everything so be prepared to have to keep wiping and rinsing your utensils, worktops etc! Today I used the remainder of the uncooked cauliflower rice and fried it up with some leeks and red peppers so it was almost like a risotto - v filling and tasty. Cauliflower 'steaks' are good, too, where you slice wedges, marinade them for an hour or so in a nice mixture eg olive oil, tamari sauce, lemon juice and roast for 40 mins. As the 'steaks' hold their shape quite well, it always feels like you're eating something substantial. Nice with a big mixed salad with some toasted nuts and seeds scattered over the top.
Re almond flour, I make keto biscuits - and also pastry for a quiche - with it.
For the bics , mix one egg with 2 cups almond flour (or ground almonds) and a pinch of sea salt. Roll out between some greaseproof paper and cut circles with pastry cutters. Bake in moderate oven on greaseproof paper for about 12 mins. Nice with cheese - or peanut butter. For the pastry recipe, just double up the amounts and bake blind for 12-15 mins before putting your quiche mixture on top.
Yep. A certain big health food shop (H&B) do almond flour which is marginally finer than ground almonds, but I don’t often go near that shop at present.
I also use ground almonds to make a white sauce for veg lasagne (I’m vegetarian btw).
Some purists might debate the taste & texture but it’s fine for me 🌻
Thank you for reassuring me! I have several recipes that call for almond flour, and buy it occasionally (I get most of my wholefoods online) but ground almonds are much easier. I love the idea of using them in white sauce.
I use coconut flour in preference to almond flour as a substitute in some recipes, but in recipes that require fluids, quantities have to be adjusted as it absorbs more than ordinary flour.
I’d definitely make it again. My hub isn’t so keen on cauliflower so I cooked it surreptitiously then made him guess. He said it tasted good first & foremost then was v surprised when he finally guessed it was cauliflower!
He baked the most incredible courgette cake recently and no-one could guess what was in it!
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