Wednesday, 3 February 2016

Cauliflower bake

Cauliflower bake - Nina Timm
serves 6
1 head cauliflower – broken into small florents
3 eggs
250 ml Greek yogurt
2 cups strong white cheddar or parmesan
salt and pepper
5 ml mustard powder
10 ml Physillium Husk
Preheat oven to 180 C. Steam the cauliflower florets in a pot with a little water or in your micrwave oven until they are soft. Cool slightly and place in your food processor. Blitz until the cauliflower has a coarse texture. Mix the cauliflower mix and all the other ingredients in a bowl. Pour into a 20 x 20 cm oven dish and bake until golden brown and firm to the touch. Let it cool for 10 minutes before your slice it. Serve with the red onion marmalade.
Red Onion Marmalade
1-2 big red onions, finely sliced ( not chopped)
15 ml grated fresh ginger
2 cloves
zest of 1 lemon
200 ml red wine
80 ml sugar
Place all the ingredients in a small pot and slowly bring to the boil. Once it is boiling, reduce the heat to a slow simmer and cook until the onions are soft and the syrup is sticky. Spoon into a small glass jar and keep in the fridge until needed!

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