April 22nd
 

theresa albert - my friend in food

 

Cauliflower & Cheese Bake

Cauliflower

Cauliflower is an amazing hearty vegetable that lends itself to so many delicious dishes.  Fresh cauliflower is abundant this time of year and super tasty!  Along with being a delicious vegetable, cauliflower is a notable source of fibre, potassium and folic acid.  A good source of antioxidants, cauliflower contains indoles which are known for their role in cancer prevention.  This cauliflower dish uses half a large head of cauliflower and can be eaten for breakfast, lunch or dinner!

 

Ingredients

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 3/4 tsp sea salt
  • 5 cups cauliflower florets
  • 6 large eggs
  • 1 cup milk
  • 1 cup whole wheat flour
  • 3/4 cups  goat cheese, crumbled (OR 3/4 cup grated sharp cheddar)
  • 1/2 tsp cayenne, 1/2 tsp dried thyme, 1/2 tsp black pepper.

Method

  1. Preheat Oven to 350 degrees
  2. Place a large skillet over medium heat, add 1 Tbsp olive oil, add onions and cook for about 8 minutes.
  3. Place cauliflower and salt in skillet, cook for 10 minutes, stirring occasionally.
  4. While cauliflower is cooking combine eggs, milk, flour and cheese and spices in a blender and whip into a smooth batter.
  5. Grease a 9×13 pyrex dish with remaining olive oil.
  6. Place cauliflower in greased pan and pour in egg mixture.
  7. Bake in the centre of the oven for 35 minutes

 

 

Andrea

Andrea

Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.

 

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