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Cauliflower and Egg Cake

A delightful dish blending veggies and eggs into a savory treat, perfect for breakfast, lunch, or a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Lunch, Snack
Cuisine: Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium cauliflower, cut into florets
  • 4 large eggs
  • 1/2 cup grated cheese (such as Parmesan or mozzarella) Feel free to use different types of cheese for varied flavors.
  • 1/4 cup breadcrumbs
  • 2 tablespoons olive oil Drizzled on top before baking.
  • to taste Salt and pepper
  • optional Fresh herbs (for garnish) Optional for added flavor and presentation.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Steam or boil the cauliflower florets until they are tender. Once cooked, mash them slightly.
  3. In a mixing bowl, beat the eggs. Stir in the grated cheese and breadcrumbs until well combined.
  4. Add the mashed cauliflower to the egg mixture. Season with salt and pepper to taste.
  5. Pour the combined mixture into a greased baking dish. Drizzle the olive oil on top for added flavor.
  6. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
  7. Let the cake cool slightly before serving. If you like, garnish with fresh herbs for a touch of color and flavor.

Notes

This dish can be served warm or cold, and pairs well with a simple salad or sautéed vegetables. Consider serving with yogurt or a dipping sauce for added flavor. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to three months.