University student Ellie loves food and is always looking for ways to eat healthy while sticking to the budget that is living as a student. She believes there is life beyond beans on toast and wants to raise awareness that take-away and ready-made meals are more expensive than buying ingredients fresh.
I have recently discovered the versatility of cauliflower; a vegetable I used to not bother with has now become a staple in my kitchen. With 2016 seeing a rise in awareness about the detrimental health effects of sugar, I have decided to reduce my intake where I can. Although bread is clearly not the most prominent source, it's still quite processed and contains more hidden sugar than you would expect. While making it at home can make it much healthier, you need a bread maker, which is expensive, and enough people to eat a whole loaf before it goes off. This is where the cauliflower comes in.
Not only is it cheap and healthy, this recipe makes a form of bread that is gluten-free and tasty, something many people with celiac disease will be thankful for. This may also be a good way to encourage children to eat vegetables because they would never know they're in there and, along with egg and cheese, this bread provides a healthy dose of fiber and protein. While it does take some prep time, it's worth it in the end and can be used as bread for a sandwich, a pizza base or even just a snack on its own. What's more, cauliflower is in season most of the year round, making it much better for the environment than wheat.
Cost: £4.81 as purchased, ~£1.60 as served
- 1-2 people
- 1head - cauliflower
- 1 - egg
- 50grams - cheddar cheese
- 50grams - mozzarella cheese
Preheat the oven to 180 degrees.
Trim the cauliflower and cut into small chunks.
Put in a food processor or blender and pulse until it becomes the consistency of rice.
Tip onto a tea towel or cheese cloth and squeeze out all the moisture.
Grate the cheese and put it in a mixing bowl with the cauliflower.
Combine together and add the egg.
Mix until it forms a dough-like consistency.
Flatten onto a sheet of grease-proof paper.
Bake until golden brown.
- Don’t worry if there are still some small chunks of cauliflower – you won’t notice them in the end.
- Make sure to thoroughly squeeze out the moisture or it will end up all soggy.
- Feel free to try different cheeses – I’ve seen recipes with various combinations!
- I suggest even greasing the baking sheet because mine ended up sticking quite badly.
- Mine took longer than expected to cook so keep an eye on it so it doesn’t burn!
- Why not add some herbs or spices for more flavour?