Cheesy Cauliflower Bake Recipe

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SERVES:

4-6 PEOPLE

Prep Time:

20 MINUTES

Cook Time:

40 MINUTES

Cauliflower doesn't usually get much credit beyond the florets, but this bake puts the whole thing to work — stalk leaves and all. A cumin and smoked paprika custard binds everything together with carrot, onion and a generous layer of melted cheese on top. It's the kind of bake that works as a midweek dinner on its own, or as a solid side if you've got something else on the go. Low effort, high reward.

_INGREDIENTS:

1 head of cauliflower, including the leaves
2 carrots
1 onion
2 cups grated cheese (tasty or mozzarella both work)
1 tsp ground cumin
½ tsp smoked paprika
1 Tbsp dried parsley
Salt and freshly ground black pepper
3 eggs
400ml whole milk
4 Tbsp plain flour
1 tsp baking powder
Olive oil, for cooking

_{INSTRUCTIONS:}

Preheat the oven to 200°C.
Cut the cauliflower into florets. Wash the cauliflower leaves well and roughly chop into bite-sized pieces.
Bring a large pot of salted water to the boil. Add the cauliflower florets and cook for 10 minutes, until just tender. Drain well and set aside.
Slice the onion and peel and dice the carrots.
Heat a drizzle of olive oil in a large frying pan over medium heat. Add the onion and carrots and cook for 6–8 minutes, stirring occasionally, until softened but not browned.
Add the chopped cauliflower leaves and cook for another 2–3 minutes, until wilted and tender. Remove from the heat.
In a large bowl, whisk together the eggs, milk, cumin, smoked paprika, dried parsley, salt and pepper. Add the flour and baking powder and whisk until smooth with no lumps. Stir in half of the grated cheese.
Transfer the cauliflower florets, onion, carrots and wilted leaves to a baking dish. Season lightly with salt and pepper.
Pour the egg and cheese mixture evenly over the vegetables. Scatter the remaining cheese on top.
Bake for 25–30 minutes, or until golden, set in the centre and bubbling at the edges.
Rest for 5 minutes before serving.

wonkybox

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