Cauliflower, cheese and onion make perfect partners in this dish which combines herbs and spices to deliver an inexpensive, tasty dinner for five.
Prep: 15 mins | Cooking: 35 mins
- 1 small head of cauliflower (Substitute fresh with approx 250g of frozen cauliflower florets – defrosted)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 7 eggs
- ½ cup cream
- ½ cup grated parmesan cheese
- ½ cup grated tasty cheddar cheese
- 1 red onion sliced into thin rings
- 1 cup cooked long grain white rice
Preheat oven to 200°C. Grease a 20 x 28cm baking dish. Divide the cauliflower into florets and arrange in a roasting dish.
Drizzle with oil, season with salt, cumin, paprika, coriander and cayenne and bake for 15 minutes until the cauliflower is starting to colour.
Whisk the eggs together with the cream in a large bowl and stir through the cheeses.
Arrange the cauliflower and onion in the baking dish and scatter over the rice. Pour over the egg and cheese mixture.
Bake for 20 minutes or until the egg is just set. Sit for 10 minutes before serving.
