Recipe slightly adapted from smitten kitchen. Surprisingly quite good!medium cauliflower
1 large red onion, chopped
3 T olive oil
1/2 t rosemary or sage, preferably fresh
10 medium or 8 large eggs (I used our eggs)
Handful basil, chopped
Scant 1 1/2 C white-wheat flour
2 1/2 t baking powder
1/2 t ground turmeric
1 C grated Romano cheese
Salt and black pepper
Butter, for greasing pan
Break cauliflower into medium florets and place in a pot with a teaspoon of salt, cover and simmer for 15 to 20 minutes, until quite soft. Strain well.
In another pan, saute red onion with rosemary or sage until soft. Remove from heat and allow to cool.
Whisk eggs, olive oil and onion mixture together. Stir in basil. Add flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt and several grinds of black pepper. Stir to remove lumps and then gently stir in cauliflower.
Grease a 9" pan with spray, pour cauliflower batter in, and bake at 350 for 30-45 minutes, until golden brown and set. Be careful not to over-bake.
3 T olive oil
1/2 t rosemary or sage, preferably fresh
10 medium or 8 large eggs (I used our eggs)
Handful basil, chopped
Scant 1 1/2 C white-wheat flour
2 1/2 t baking powder
1/2 t ground turmeric
1 C grated Romano cheese
Salt and black pepper
Butter, for greasing pan
Break cauliflower into medium florets and place in a pot with a teaspoon of salt, cover and simmer for 15 to 20 minutes, until quite soft. Strain well.
In another pan, saute red onion with rosemary or sage until soft. Remove from heat and allow to cool.
Whisk eggs, olive oil and onion mixture together. Stir in basil. Add flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt and several grinds of black pepper. Stir to remove lumps and then gently stir in cauliflower.
Grease a 9" pan with spray, pour cauliflower batter in, and bake at 350 for 30-45 minutes, until golden brown and set. Be careful not to over-bake.
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