Begin by ricing your cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Steam for 3-4 minutes until tender, then drain excess moisture.
In a large mixing bowl, combine almond flour, psyllium husk, salt, and baking soda. Stir well.
In another bowl, whisk together the eggs. Add riced cauliflower to the eggs and mix until combined. Gradually add this to the dry ingredients, stirring until a dough forms.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Shape the dough into a loaf or individual rolls, placing onto the prepared baking sheet. Sprinkle pumpkin, sesame, and poppy seeds on top.
Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool on a wire rack for at least 10 minutes before slicing. Enjoy fresh or toasted!
