Cauliflower breads

I made for us on easter lamb chops which were served with cauliflower parmesan wood garlic mash and of course there were some left overs.. I knew neither of my men would eat it if I would reheat it. I had to figure out something to with it.


We have in Finland simple potato bread recipe which I like. We did it at school in our cooking lessons.Here is the recipe:

8-12 portions

  • 500 ml (2 cups) left over mashed potato, (cooled)
  • 3 tbsp melted butter (cooled)
  • 1-2 tsp salt (to taste)
  • 2 large egg
  • 300- 400 ml spelt flour (250 ml flour+100 ml instant oat flakes)
  • 1 ½ tsp baking powder
  • Preheat the oven to 230C.
  • Mix together the flour with baking powder.
  • In a bowl beat lightly together egg, salt, sugar and melted butter, add potato and stir well.
  • Gradually adding the flour make a dough, cover and leave to stand for 15-20 minutes before using.
  • Turn the dough out onto a floured work surface (the dough is very sticky) and dived into 8-12 portions.
  • Roll out (or flatten with flour dusted fingers) each piece into a circle of 5-10 mm thick, pierce with the fork and transfer to a baking tray covered with the parchment paper.
  • Bake for 15-20 minutes, until golden. Serve warm.

So what I did,I replaced potato with that left over cauliflower mash and it worked nice!

Instead of the mashed potato you can use 150 ml potato flakes mixed with 250 ml milk+250 ml water. You can roll out each piece more thick or thin, depends on your taste. Add some herbs or spice, as a rosemary, anis, caraway seeds and etc You can use oat, spelt, whole wheat or any other flour instead of oat flakes. In this case do adjust amount of liquid, as every kind of flour absorbs the water differently. Serve fresh and warm with salmon, smoked cooked ham, or with butter and fresh cucumber.What ever you like the best.These are perfect for breakfast or for brunch. It is always simply delicious. Keep the bread in an airtight container and warm before using.

Here is the link for the cauliflower mash:


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