Ingredients
- 1 Medium Cauliflower
- 1 cup (50g) Parmesan cheese grated
- 1 Red onion cut into rings
- 1/2 teaspoon Turmeric
- 8 Eggs beaten
- 1/2 cup (56g) coconut flour
- 1/2 teaspoon baking powder
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons Thyme, fresh chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Make it step by step
- Pre-heat the oven to 200C/400F degrees.
- Thoroughly grease a spring-form cake tin and line the bottom with parchment paper.
- Heat one tablespoon of the olive oil in a frying pan on a medium heat.
- Add the red onion rings and gently cook until soft and tender.
- Remove the onion from the frying pan. Set aside a few of the “good” onion rings as they will be placed on the top of the cake.
- Rice the cauliflower by either grating it or running the florets in the food processor.
- Place the cauliflower in the frying pan and cook for about 8-10 minutes, stirring occasionally.
- In a bowl, add the coconut flour, turmeric and baking powder. Stir to combine.
- Add the cauliflower rice, thyme, Parmesan cheese, cooked onion and mustard. Mix thoroughly.
- Add the beaten eggs, stir to combine and season with the salt and pepper.
- Pour into the cake tin and place the onion rings that you set aside on top of the cake.
- Bake for 40 minutes until firm and golden.
- Remove from the tin, eat and enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Angela Coleby, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.