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Roasted garlic, rosemary and olive oil courgette and cauliflower bread

In BreadLeave a Comment

Grain free courgette and cauliflower bread recipe, grain free courgette bread, Paleo Crust, Gluten free courgette bread recipe

How good does this grain free roasted garlic, rosemary and olive oil courgette and cauliflower bread look? Oh the will power it took not to rip the corner off before I took a picture for you guys!

If you’re new to following me, I’m a big fan of veggie breads. They’re a simple and delicious way to up your veggie intake, and as always mine don’t contain grains or gluten and are also dairy free. Much better for your gut health and will help avoid the common problem many of us face with bread… the dreaded bloat! I sometimes add nuts for a more dense bread like consistency but this one’s nut free, just good old veggies. This faux bread is a powerhouse of nutrition.

Serves 3


  • 2 courgettes
  • 1 cauliflower
  • 2 banana shallots
  • 2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dried rosemary
  • 1 tablespoon fresh chives
  • 3 eggs
  • 5 garlic cloves
  • Salt and pepper


Preheat the oven to 190C (fan assisted) and grease a small loaf tin with olive oil to prevent sticking.

Place the garlic on a baking tray and roast in the oven for about 15-20 minutes until soft. Remove from the oven, allow to cool and remove the skin. Smash into a paste.

Remove the stalk and leaves from the cauliflower. Chop into chunks, along with the courgette and blitz in a high speed food processor (using the S blade) until it resembles a rice consistency.

Place the shredded courgettes and cauliflower mix in the microwave for 5 minutes to soften. Transfer to a muslin cloth or fine tea towel and squeeze to remove any excess water.

Peel and finely dice the shallots. Add a tablespoon of olive oil to a pan and sweat the onions on a medium heat for 2-3 minutes until soft.

In a bowl, combine the vegetables, cooked onion, roasted garlic, rosemary, chives, eggs, olive oil, remaining 1 tablespoon of coconut oil and a good pinch of salt and pepper. Mix well.

Place the mixture in your loaf tin, making sure you push to the edges. Bake in the oven for 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Allow to cool, tip the courgette and cauliflower bread onto a board and slice. Smother in your favourite toppings. Guacamole or my Minty Beetroot Avocado Dip works well too.

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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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