Cauliflower. That bland, often-avoided cruciferous vegetable. Or so you thought. Banish your preconceptions, because with this recipe, cauliflower leaps from the sidelines to become the star of the show. No greasy frying, no soggy florets, just pure, unadulterated cauliflower magic. Buckle up, because this ain’t your grandma’s cauliflower bake.
Ingredients
- 1.5 kg cauliflower, chopped into bite-sized florets
- 1.5 liters water
- 1 teaspoon salt
- 2 tablespoons milk
- 3 eggs
- 3 tablespoons flour
- 3 tablespoons vegetable oil
- 5 mushrooms, sliced
- 4 green peppers, sliced
- 2 red peppers, sliced
- 1 carrot, grated
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon mint
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 150 grams cheddar cheese, grated
Instructions
- Preheat your oven to 180°C (350°F). In a large pot, combine the water, salt, and milk. Bring to a boil and add the cauliflower florets. Cover and cook for 8-10 minutes, or until tender. Drain and set aside.
- This is where things get interesting. Grab your blender and in batches, puree the cooked cauliflower until smooth and creamy. Trust us, this silky texture is a game-changer.
- In a bowl, whisk together the eggs and flour until smooth. Gently fold in the pureed cauliflower and mix until well combined. Season with a pinch of salt.
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Toss in the carrots and mushrooms, and cook for another 7-8 minutes, until slightly tender. Now, throw in the tomatoes and let them simmer for 5 minutes more.
- Season the veggie mixture with the remaining teaspoon of salt, mint, red pepper flakes, and black pepper. Give it a quick stir and turn off the heat.
- Spread the cauliflower batter evenly on a baking tray. Top with the sauteed vegetables and sprinkle generously with the grated cheddar cheese.
- Slide the tray into the preheated oven and bake for 20 minutes, or until golden brown and bubbly.
- Take a moment to appreciate the aroma wafting from your kitchen. Now, grab a knife and slice into this cauliflower masterpiece. Each bite is a burst of flavor and texture – creamy, crispy, savory, and oh-so-satisfying.
Tips
- Get creative with the veggies: Swap out the peppers for broccoli, zucchini, or even roasted sweet potatoes. The possibilities are endless!
- Spice it up, or down: Adjust the chili flakes to your desired level of heat. Want a smoky twist? Add a pinch of paprika.
- Go vegan: Ditch the cheese and drizzle with tahini sauce or pesto for a plant-based version.
- Leftovers? Yes, please! This dish reheats beautifully and makes for a fantastic lunch the next day.
Ditch the frying pan and embrace this revolutionary cauliflower recipe. You won’t regret it. Trust us, this is cauliflower, not as you know it. This is cauliflower, elevated. This is cauliflower, ready to rock your taste buds and redefine your veggie expectations. So, what are you waiting for? Get chopping, blending, and baking. Cauliflower nirvana awaits!
