- 3 cups finely riced raw cauliflower florets (cauliflower should be riced until it resembles coarse/large crumbs (3 cups equals about 1/2 of a large head of cauliflower)
- 2 large organic / free range eggs
- 1/3 cup firm mashed tofu
- 6 tablespoons finely ground white or black sesame seeds
- 1 tablespoon tahini, almond or sesame butter
- 3-4 tablespoons Besan (chickpea) flour
- 1 teaspoon baking powder
- 1 teaspoon each dill, fennel seeds and/or dried oregano or basil
1. Preheat oven to 205 C/ 400F. Blend the cauliflower in a food processor till it resembles breadcrumbs.
2. In a large bowl, combine cauliflower, eggs, mashed tofu, ground seeds, chickpea flour, baking powder, dill, fennel or oregano, basil or mixed blend. Mix with a large spoon or in the food processor until everything is thoroughly combined. Mixture should be wet but not liquid.
3. Oil baking sheet very well. Measure out 1/3-1/2 cup lightly packed cauliflower mix onto baking sheet and press down in the middle with the palm of your hand. If you are using a round mould evenly spread the cauliflower across it and compact it down slightly with your fingers so that the crumbs of the cauliflower will be tight.
4. If using a baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc a few centimetres wide and slightly more than 1.2 cm. high. Sprinkle tops of bread buns with sesame seeds. (Optional)
5. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads. You can flip over and bake a few minutes longer.
Allow breads to cool slightly before making your sandwiches.
Alternatively: Heat pan, add some oil and pan fry the buns till lightly brown. Flip over and fry on the other side. Omit sesame seeds on top if you are frying the buns.