I can’t begin to describe how delicious these are. Cauliflower and spinach breakfast rounds that make paleo eating just so TASTY!
Having just made some spanakorizo last night for dinner, I wanted to use up the cauli and spinach that was leftover so decided upon this breakfast bread. I saw this idea on Going Cavewoman and just thought, yep, this is the one!
It is a bit of a schlep because it requires some steps but after you do it once, it’s a breeze. Please give this a try – I promise you, it really is fantastic!! It complements your breakfast eggs brilliantly … And I reckon a tuna salad won’t be sorry either!
Recipe for Cauli-Spinach Brekkie (or anytime!) Bread
Yield: 4 slices/rounds
Prep time: 15 minutes
Cooking time: 15 minutes
What you need
1 cup grated cauliflower
1/2 cup chopped spinach
1 tspn crushed garlic
2 tblspns almond flour (optional)
2 large eggs
Salt and pepper to taste
What you need to do
1. Preheat oven to 210°C. Using a food processor, add the cauli and spinach together and pulse. Alternatively, you can grate and chop them by hand. Then add mixture to a pan over medium high heat, with a dash of oil. Allow to brown (approx 10 minutes). Set aside.
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