1 medium cauliflower, cut into florets
2 carrots, grated
1 onion, thinly sliced
Fresh parsley, chopped
Fresh spring onion, chopped
2 eggs
400 ml milk
60 ml olive or vegetable oil
4 tbsp flour
1 tsp baking powder
Salt
Black pepper
Cumin
Chili flakes
Grated melting cheese (mozzarella, emmental, etc.)
Boil the cauliflower in salted water until just tender (but not mushy). Drain well and spread in a baking dish.
Sauté the onion and grated carrots in a little oil until soft and lightly golden. Spread over the cauliflower.
In a bowl, whisk together the eggs, milk, oil, flour, baking powder, salt and spices.
Stir in the chopped parsley and spring onions.
Pour the sauce evenly over the vegetables.
Bake at 200°C conventional oven (390°F) for 25–30 minutes, until set and lightly golden.
Remove from the oven, top with grated cheese and return to the oven until bubbly and golden.
Serve hot and enjoy the fragrant, herby, cheesy goodness
