Cruciferous vegetables such as cauliflower and broccoli are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. They also are a good fiber source and have been linked to help protect against anticancer.
- Cauliflower florets (450g)
- 1 medium red onion
- ½ tsp finely chopped rosemary
- 3 eggs
- 15g fresh basil, chopped
- 120g nutty wheat flour (For a gluten free option, you can try rice flour)
- 1 ½ tsp baking powder
- 1/3 tsp ground turmeric
- 1 tsp oil
- 150g coarsely grated parmesan cheese
- 1 tbsp sesame seeds
- 1 tsp chia seeds
- Salt and pepper to taste
- 1X loaf tin/cake tin
- Preheat the oven to 200°C
- Steam the cauliflower florets until very soft.
- Cut 4 round slices of onion (0.5cm thick) and set aside. Finely chop the rest of the onion and place it into a pan with a dash of oil and the rosemary.
- Cook until the onion is soft.
- Transfer the cooked onion into a bowl and add the eggs and whisk together. Then add the flour, baking powder and turmeric and salt and pepper.
- Whisk until smooth. Then add the cauliflower and mix gently.
- Line the sides of the baking tin with baking paper and lightly brush the sides with a little oil/butter.
- Add the seeds to the tin and toss them around so that they stick to the sides of the tin.
- Tip the cauliflower mixture into the baking tin and arrange the saved onion rings on the top.
- Bake the mixture for 45 minutes and leave to cool for 20 minutes.
- Serve with a crunchy green salad and marinated aubergines. (See Salads tab for recipe)