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January 22, 2018

Cauliflower Bake with Red Onion Marmalade

Posted on January 28, 2016 by in vegetables, vegetarian

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Cauliflower

Cauliflower has for may years been banned to side dish status on the Sunday lunch table. Smothered in thick, cheesy white sauce and topped with more cheese. Basically a carb-bomb.

Cauliflower then suddenly took center stage when Tim Noakes and his Banting Diet entered the arena. I remember buying anything between 5 and 10 cauliflowers to bring to my neighbors when I passed a shop on my daily trips. R15 – R21 was cheap and recipes for cauli-rice, cauli-mash and cauli-wraps were in every magazine possible. Now, I LOVE it, but for me it ain’t rice and it ain’t mash! ( rant over!) I would sell parts of my body for a creamy  soup or pureé. Can you imagine it, deep-fried? Heavenly!

Cauliflower


I wanted to use mine in something different. I had no meat planned for dinner and the cauliflowers were fast losing their freshness, so I had to make a plan. I broke the cauliflower into florets and steamed it still soft. I added a few other bits and bobs and it turned out ok, my family loved it! I hope your do to. Do let me know! This just happen to be a low-carb dish, but was it was not at all intended to be, just enjoy!

Cauliflower

The end result was something between a quiche and Mac ‘n cheese. Creamy and cheesy, it needed the tartness of the red onion marmalade. The recipe for the marmalade, you can find here.

Cauliflower Bake with Red Onion Marmalade

serves 6

Ingredients

1 head cauliflower – broken into small florents

3 eggs

250 ml Greek yogurt

2 cups strong white cheddar or parmesan

salt and pepper

5 ml mustard powder

10 ml Physillium Husk

Method

Preheat oven to 180 C. Steam the cauliflower florets in a pot with a little water or in your micrwave oven until they are soft. Cool slightly and place in your food processor. Blitz until the cauliflower has a coarse texture. Mix the cauliflower mix and all the other ingredients in a bowl. Pour into a 20 x 20 cm oven dish and bake until golden brown and firm to the touch. Let it cool for 10 minutes before your slice it. Serve with the red onion marmalade.

Cauliflower

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3 Responses to “Cauliflower Bake with Red Onion Marmalade”

  1. Estelle McLachlan 5 February 2016 at 8:57 am #

    Dit lyk absoluut heerlik, maar ek het geen idee wat Physillium Husk is nie – help asseblief.

    • nerinatimm 10 February 2016 at 11:53 am #

      Physillium Husk is ‘n produk wat hulle gebruik in geregte waar daar nie meel en gluten in is om te bind nie. “Psyllium is a form of fiber made from the Plantago ovata plant, specifically from the husks of the plant’s seed.”


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