This is a great addition to the 4 Phase recipe repertoire. If you are having eggs in Phase 2, it includes your protein and your vegetable serving and the recipe makes 2 serves.
Don’t worry if you haven’t got a Thermomix. You can achieve the same results by steaming the cauliflower in a saucepan until tender drain, then blend with eggs and seasoning in a food processor or blender. Then tray up and cook as instructed.
Sometimes I cook this in a loaf tin at a cooler temperature of 180 degrees Celsius for 20-30mins, then remove from tin to cooling rack.
It is great to use for salad wraps for lunch or to top with salsa and add salad leaves for dinner.
Once you’ve completed the protocol it is a great addition to your favourite curry 🙂
2 cups cauliflower florets
2 whole eggs
6 egg whites
2-3 Tablespoons chopped, parsley
1 clove grated, garlic
1/2 teaspoon salt
Preheat oven to 200 degrees Celsius.
Boil kettle and pour approx. 500 mls water into Thermomix jug.
Place 2 cups cauliflower florets into steam basket. Steam 15mins/Varoma/speed 2.5.
Check that cauliflower is tender, drain cooking liquid.
Return cooked cauliflower to Thermomix jug with whole eggs, egg whites and seasoning.
Blend 3 seconds/speed 6.
Line an oven tray 42cm x 30 with baking paper (make sure your paper overlaps the tray as the mixture is runny).
Smooth out mixture evenly. Top with chopped parsley and garlic.
Season with salt & pepper.
Cook 200 degrees Celsius for 10-15 mins until golden brown.
Remove from oven and cool on wire rack.
Serve with a salsa and salad greens or cut and use as a wrap.