Roasted Cauliflower Bread


Roasted Cauliflower Bread

Chef Michael Turner

Serving Size: 8-12 Adults

Time 2 Hours

Herbes De Provence



  • 1 1/4 Cup Warm Water

  • 1 Tablespoon Activated Yeast

  • 1 Tablespoon Cane/Raw Sugar

  Secondary Ingredients

  • 4 Cups Bread Wheat Flour

  • 1 Cup Soft Wheat Flour

  • 2 Cups Roasted Cauliflower puree

  • 3 Egg Yokes

  • 1 1/2 Teaspoon Kosher Salt

  • 4 Tablespoon Herbes De Provence Olive Oil


Preheat oven to 350 F. Break head of cauliflower down into bite size flowerets. Toss in olive oil and roast for 30-35 minutes until tender or browned to desired color. (The more you cook the richer and smokier the bread will taste) Let cool for 5-10 minutes, while flowerets are cooling create your starter in a large mixing bowl. After cauliflower has cooled add to a food processor and puree them into small grain size pieces, do not add any liquid or olive oil, as you want the mixture to resembles dry mash potatoes. Transfer mixture into bowl with starter, add hard and soft flour to mixture and kneed to smooth dough bowl. Cover with warm towel and allow to proof for 35-45 minutes or until mixture has doubled in size. Carefully cut mixture into two sections and carefully place in a two separate bread pans with parchment paper underneath to allow for easy removal. Bake bread at 375 F for 35-40 minutes till top is golden brown, remove pans from oven and allow to cool for 30 minutes until you remove bread from pan.

For longevity, slice bread once it comes to room temperature, keeping it in loaf form, tightly wrap loaf leaving on side loose. Stick in freezer tightly closed, for perfect frozen bread reheat in oven for 1-3 minutes at 400F

For gluten free options omit bread and soft flower. Replace with one cup almond and 1 1/3 cups coconut flour. Also increase the total eggs to 7 to allow enough protein to bind the mixture together. Do not allow it to rise more than 10-15 minutes as the yeast will quickly eat through the sugars, gluten-free bread is much more dense as such you will only have 1 loaf of bread from this recipe instead of two.

Michael Turner