Egg bread with cauliflower
4 servings
50 minutes
Egg bread with cauliflower is a light and airy version of a traditional Yugoslav dish that combines the tenderness of the protein base with the rich aroma of spices. Historically, such baked goods were popular among those seeking nutritious and easy-to-make alternatives to classic pastries. The taste of the bread surprises with its harmony—it is both soft and slightly crispy, while the subtle aroma of garlic and cumin adds a piquancy. Cauliflower adds tenderness and lightness, making the bread an ideal complement to vegetable or meat dishes. This bread is especially good as a base for light sandwiches or simply as a standalone treat with olive oil and herbs.
1
Place egg whites and bran in a container, add salt, and mix thoroughly with a fork.
- Egg white: 10 pieces
- Bran: 50 g
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
2
Chop the cabbage into small pieces with a knife. The cauliflower should be fresh and dry; frozen is not suitable. Fresh broccoli can be used. It's important that this ingredient contains minimal moisture.
- Cauliflower: 200 g
3
Add all other ingredients except cumin to the eggs and breadcrumbs, and blend for 10 minutes until thick. The pieces of the mixture should not be larger than a match head.
- Baking powder: 1 teaspoon
- Ground dried garlic: 1 teaspoon
- Coriander: to taste
4
Pour oil into a deep dish and thoroughly rub it into the bottom and sides.
- Olive oil: 1 tablespoon
5
Sprinkle the bottom of the mold with bran, carefully pour the beaten mixture into the mold, and sprinkle with cumin.
- Caraway: to taste
6
Preheat the oven to 180 degrees and bake for 35 minutes.
7
Place on a wooden board and let cool.