Cauliflower and Parmesan Loaf



A delicious loaf that can be served hot or cold. Perfect for picnics, packed lunches, buffets, snacks or family tea.

Cauliflower has been hailed by some as a ‘superfood’. It’s a member of the brassica family alongside kale, cabbage and broccoli.

It’s an excellent source of vitamin K, the nutrient that works in synergy with vitamin D to aid bone and cardiovascular health. It is also high in antioxidants and vitamin C, which provide benefits for our immune system, stress management, eyes and skin. It also contains fibre, potassium, magnesium and B vitamins.

Much research is based on its plant chemicals, phytochemicals, which are reputed to be anti-cancer and also beneficial for liver health.

Recommendations by health agencies to eat several serving of cruciferous vegetables each week are for good reason, so give this recipe a try.

Prep time: 15 minutes Cook time: 35-40 minutes Serves: 6-8


  1. Break the cauliflower into florets and steam for 10-15 minutes until beginning to soften.
  2. Preheat the oven to 180C/350F/gas mark 4.
  3. Whilst the cauliflower is cooking pan fry the red onion until soft.
  4. Beat together the eggs, add the onion (keeping a tbsp. for the topping) and the basil.
  5. In another bowl combine the flour, almonds, turmeric, baking powder and Parmesan.
  6. Pour the dry ingredints into the egg mix and combine well.
  7. Add the steamed cauliflower and gently stir taking care not to break up the cauliflower.
  8. Pour into a lined loaf tin and top with the reserved onion.
  9. Bake for 35-40 minutes, until golden on top.