Life-Changing Cauliflower Seed Loaf


Life-Changing Cauliflower Seed Loaf-2

Life-Changing Cauliflower Seed Loaf

This recipe was inspired by Sarah Brittons ‘Life-Changing Loaf of Bread‘. I remember being so disappointed when I read through her ingredient list and saw that Sarah’s bread was mostly rolled oats. Not low-carb. Bummer. But the idea of a loaf packed with seeds and nuts stayed with me. After making my cauliflower pizza a few weeks ago I had the brain wave to try a cauliflower and almond base for my dream seed and nut loaf. Et voila! Not only life-changing but also packed with veggies. Yay!

My only warning is if you want to toast this, do it under the grill (broiler) rather than making a mess of your toaster. It’s also lovely pan fried in a little butter to crisp up the outside.

makes: 1 loaf
takes: 80 minutes

500g (1lb) cauliflower (1/2 large cauli)
150g (5oz) almond meal
100g (3.5oz) linseeds (flaxseeds)
100g (3.5oz) sunflower seeds
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
150g (5oz) extra virgin olive oil

1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9.5in x 5in) with baking paper.

2. Whizz cauliflower in your food processor until finely chopped and looking like rice. Add almond meal, linseeds, sunflower seeds, baking powder, salt, eggs and oil to the food processor bowl. Stir to combine.

3. Spoon the mixture into the loaf pan. Smooth the top with a spoon.

4. Bake for 60 minutes or until lovely and golden brown and the loaf feels springy and firm to touch.

5. Remove from the oven and leave for a few minutes before removing the tin and cooling on a rack to stop the bottom going soggy.


nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) or ground linseeds. Will take longer to bake.

different seeds / nuts – feel free to use whatever combo of seeds or nuts you have.

no seeds – you can skip the seeds and almonds if you prefer a less chunky loaf.

higher fiber – add a few tablespoons psyllium or oat bran. You could also add extra ground linseeds (flax seeds) or chia seeds – or whole seeds for that matter.

olive loaf – toss in a handful of pitted olives before baking.

chunky feta – replace the almonds and sunflower seeds with 200g (7oz) diced feta.

herby – add a tablespoon of chopped rosemary, thyme or sage.

no food processor – grate cauli using a box grater or finely chop by hand.

different veg – try grated zucchini, carrot, beets, sweet potato (carb alert!), parsnip (carb alert!) or broccoli.

Shelf Life / Storage

Keeps for 1-2 weeks in the fridge or indefinitely in the freezer (I slice it before freezing so I can defrost under the grill or in a pan).

Life-Changing Cauliflower Seed Loaf

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{ 8 comments… read them below or add one }

Jo Crosby November 6, 2019

Just munched through two slices of this. Fabulous! Made the basic recipe, but will have a go at a few variations now.


jules November 7, 2019

Wonderful Jo!

I need to make a loaf soon too 🙂


Jenny B August 3, 2017

Jules – Have you tried with frozen grated cauliflower? Jenny


jules August 8, 2017

No I haven’t Jenny… it should be OK but might be on the moist side so prehaps defrost the cauliflower first and pat dry with paper towel.


Deanna Rose May 12, 2017

I just made this and you’re right, it’s amazing. I can’t wait to try the nut-free version now for the kids’ lunchboxes. Should the recipe be 150mL olive oil, rather than grams?


jules May 18, 2017

So glad you liked it Deanna!
I weigh the oil so 150g is correct – but 150mL will work as well.


JJ Ford April 7, 2017

I am SO making this as both the chunky feta & the herby variation! Going totally Mediterranean combo on it. I’m planning on having it with a great veg soup I’ve concocted in my Instant Pot. Thanks for sharing the recipe, Jules!


jules April 13, 2017

Yum JJ!


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