Cauliflower buns/rolls (No grains / gluten / nuts / soy / diary) Paleo / LCHF by Food 4 Thought. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Cauliflower buns/rolls (No grains / gluten / nuts / soy / diary) Paleo / LCHF

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Ingredients

6 portion(s)

Cauliflower buns/rolls (No grains / gluten / nuts / soy / diary) Makes 6 complete buns

2 eggs
1 1/2 - 2 tablespoons Nutritional Yeast Flakes, (optional)
Poppy/sesame seeds, to sprinkle on top, (optional)
1 sprig rosemary, (approx. 20cm in length) fresh rosemary, leaves only OR 1 tsp dried rosemary
1 clove garlic, peeled
400 grams cauliflower florets, chopped into bite-sized pieces
1/2 teaspoon Ground Salt
2 tablespoons Coconut Flour, approx 30g

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6

50min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

You will need

Oven
Egg flip or similar
Glass bowl
2 x baking tray lined with non-stick paper
9-10cm round cookie cutter or similar
Cooling rack

Preparation

Pre-heat oven to 180°C and prepare baking trays.

Place rosemary leaves into mixing bowl and mill for 1 minute / Speed 10 (If using dried rosemary, skip this step). Add garlic and chop for 5 seconds / Speed 6. Add cauliflower and chop for 4 – 6 seconds / Speed 5. This should be a rice texture.

Scrape around sides of mixing bowl, add remaining ingredients and mix for 20 seconds / Reverse / Speed 4. Scrape mixture into a separate bowl.

Place cookie cutter onto lined baking tray. Take approx. 80g (1/3 cup packed) of mixture and pour into cutter. Using hands or back of a spoon, press the mixture firmly into shape. Complete with remaining mixture. See tips for shaping. Sprinkle half with seeds if you wish.

Place buns in the oven and bake for 20 minutes, then turn over and bake for further 10 minutes or until golden and firm to touch.

Once cooked, remove from oven and place onto cooling rack, cool enough to handle and serve. To store, cool completely and store in an air tight container for up to 2 days.

When you want to use them, you can reheat them in a 180°C for 5 – 7 minutes or crisp them under the grill.

Accessories you need

Spatula TM5/TM6
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Tip

*Substitute any other dried herb if you don’t have rosemary.
*Shaping - Make sure the mixture is pressed in firmly. To make the "bun tops", once pressed into shape remove cutter then gentle press edges down so they are slightly thinner than centre and have a tapered appearance.
*Add any burger and toppings that you like.
*We didn’t have any left over to check how they freeze but I think they would freeze quite well.
*To reheat these I used an air fryer. 180°C for 4 minutes was perfect

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.