Cauliflower is pretty popular these days, which makes sense because this veggie is super versatile. Even better, it's super nutritious. These white bunches are a great source of fibre and potassium, super low in fat and sodium. It can be consumed raw, roasted in the oven, cooked in tomato paste (yiahni - the Greek version) etc. The following recipe is not only delicious but also high in protein.
1 kilo of cauliflower
2 whole eggs
50 grams of grated parmesan
3 full tablespoons of bread crumbs
a dash of milk
1 pinch of salt
1 pinch of sweet paprika
freshly ground black pepper
- extra virgin olive oil to grease the baking pan.
Preheat your oven to 200°C.
Clean the cauliflower by completely removing the out layers.
Cut into slices about 2cm thick and remove the cauliflower florets.
Boil the cauliflower for about 10 minutes in a pot with plenty of salted water.
While boiling the cauliflower tops, beat 2 whole eggs with a handful of grated parmesan and a dash of milk in a bowl.
Adjust with a pinch of salt, paprika and the pepper.
Drain the cauliflower and dry it with a clean cloth.
Put the cauliflower in a greased baking pan and pour the mixture with the eggs.
Sprinkle everything with the breadcrumbs and grated parmesan.
Bake for about 15 minutes at 200°C. The last 5 minutes, use the grill to form the crust.
per 100g per serving (250g)
Energy 102 kcal 254 kcal
Protein 6,2 g 15 g
Carbohydrates 8 g 20 g
Fat 5 g 12 g