Ingredients
- 1 Medium cauliflower , outer leaves removed and broken into florets.
- 1 Heaped teaspoon of English mustard
- 1 Heaped teaspoon of finely chopped rosemary.
- 1 Heaped teaspoon of baking powder
- 120g Plain flour
- 3 Tablespoons of grated parmesan
- 7 Eggs
- 100g Cashel blue cheese (or cheddar if you prefer)
Method
- Preheat the oven to 180C
- Place the cauliflower florets in a saucepan of boiling water with a pinch of salt and simmer for 10-15 minutes until soft, strain and set aside in a colander to dry.
- Line the base of a 24cm springform tin with parchment paper, I usually rub a little olive oil on the base of the tin to get the parchment paper to stick.
- Generously smear the side of the tin with soft butter then sprinkle 2 tablespoons of grated parmesan around the inside rim of the tin as demonstrated.
- In a bowl whisk together the eggs, baking powder, flour, rosemary and a heaped teaspoon of English mustard, fold in the cauliflower and table spoon of parmesan.
- Put into the prepared tin and sprinkle Cashel blue on top. Transfer to a pre heated oven and bake for 30 minutes until cooked.
- Allow to cool, then remove from tin.
- Serve warm with a green salad.
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