1 head of organic cauliflower
1 organic garlic head (yes it’s a lot of garlic but then I’m a bit of a garlic lover!)
3 T dried basil (or a handful of freshly chopped basil could also be used)
3 eggs, organic or pastured/free-range
2 T olive oil
1 T sea salt
1 T ground black pepper
½ cup grated organic mozzarella cheese (optional)
And another ½ to 1 cup grated organic mozzarella cheese for the topping (optional)
Butter to grease the casserole dishes (enough for 3 of them)
Chop the cauliflower finely (or place in a food processor) and steam until well cooked (about 15 minutes – longer than you’d typically steam it, so it’s quite soft). Once it’s soft, you may need to use a potato masher to get it really mushy and soft. Remove the garlic bulbs, peel and chop and add to the cooked cauliflower. Add the rest of the ingredients and mix together: dried or fresh basil, eggs, olive oil, sea salt, ground black pepper and grated mozzarella cheese (if dairy is not an issue).
Grease 3 casserole dishes with butter and pour/spoon the mixture into them so it’s about 1 inch (or 2.5 cm) deep – this will make sure it sets nicely and has plenty of nice and crispy stuff at the bottom and sides. It’s purely optional to add some grated mozzarella cheese on top too.
Place the 3 casserole dishes into an oven that has been heated to 350°F (175°C) and bake for about 25 to 30 minutes until the mixture sets, the bottom/edges start to brown and the topping turns a nice golden color.
This makes a lot and the left-overs can easily be put in the fridge as is (covered of course) and heated up the next day in the same casserole dish at the same temperature (about 10-15 minutes seemed to work.
I love this recipe because you prepare once and get a super dish for at least 3 meals, plus there’s not a lot of washing of pots and casserole dishes to do.
This is a new recipe I created based on inspiration from another recipe I saw. I often do this – see something fun and yummy and tweak it to suit my needs and likes. Brad says it’s the best cauliflower he’s eaten and I must say that I feel the same way!
I hope you enjoy making it and enjoy eating it as much as we did!
Huge thanks to you Trudy for sharing your delicious recipe for your Cauliflower Bake! I can’t wait to make this. I just know it’s going to be so tasty. YUM!!!
My pleasure! enjoy and come back and let us know how it was Kathy 🙂
This looks and sounds delicious! I’ll definitely make it. Thanks for including this recipe in your email today.
You’re so welcome Tanya – do come back and let us know how it turned out 🙂
This looks incredible. Can’t wait to try it. I love how cauliflower make an amazing “starchy” texture without the starch. Yum. Thanks for sharing.
Enjoy Julie – and I hear you! this recipe is especially yum and has that amazing “starchy” texture we often crave. I also really enjoy the crunchy edge/bottom bits!
This looks and sounds delicious. I look forward to trying it and to using it for certain inspiration. Thanks for sharing your recipe and technique, Trudy. And like you and Julie commented, I too value cauliflower for its trick of starchiness, so we enjoy without such concerns: we win!
Fabulous Adele – lovely to “see” you here on my blog – enjoy the “starchiness” 🙂
Oh my gosh that looks so good! I could easily make that vegan. Yum!
Yummy yummy for my tummy:-) I just got another head of cauliflower and want to try this recipe. I’ll have to try it when it’s just my girls since my son has a pretty picky appetite.
You may find that even your son enjoys it!
Trudy, I feel like President Bush 1 did about broccoli. “I don’t like cauliflower!” But since my husband likes it I may give this a try.
This looks fabulous Trudy! I can’t do dairy right now but plan to try this with nutritional yeast for that “cheesy” flavor on top.
What an excellent idea – thanks and enjoy!
Trudy,
You caught my eye with the garlic!
We are big time garlic fans too!
This is going to be added to our
cooking list for next weekend.
Yay for garlic – I use way more than most people and love it when I hear others love it – enjoy!
Trudy,
This looks absolutely fabulous. I wish I could “Pin” it to my Recipes and Yummy Things board on Pinterest. Are you on there, too?
I have a recipe for buffalo cauliflower pinned on my page and it’s delicious. I imagine your recipe is, too. Looking forward to trying it.
Write on!~
Lisa
Enjoy and please feel free to pin it to your board – I’m on pinterest and here is the pin https://www.pinterest.com/pin/273875221065897424/
…eating it right now, yummmm. My husband has said, “Mmm, it’s good!” three times so far and I think he had 4 bites in that time frame. =) It’s a hit.
I love it! thanks for letting me know…
Sounds like you didn’t think your husband would like it. I am giving this a try, thanks! You are the only one who commented after making it. My hubby is the only reason I don’t try some things that I know will be good [or I have to try to change something about it and sometimes still doesn’t turn out well]. I will try to come back and comment on my results.
Thanks Fayette – do let us know. I’ve had many comments on facebook from people who’ve tried it and loved it!
Hi, I made this and it was good. However, it was a bit salty. Is the T meant to signify a tablespoon or teaspoon? I used Tablespoons of basil, oil, s & p. I will make it again, but with more restraint on the spicing. Overall, a very good recipe, thank you!
Lenore
Thanks for letting us know. T means tablespoon (i.e. Big T = big spoon, small t – small spoon – a South African recipe book thing!)
Please do modify to suit your likes!
Trudy
What a great recipe! Thank you for sharing. Would love to learn more of what you eat every day.
Violeta
Glad you enjoyed it! Great idea for a future blog post. In summary…grass-fed red meat/salmon/sardines/chicken/eggs, veggies, fruit, sauerkraut, occasional cheese and nuts, coconut everything, avocados, olive oil/olives, butter, salad greens etc. This is one of my favorite salad recipes https://www.everywomanover29.com/blog/healthy-mind-cookbook-pomegranate-olive-mint-salsa/
This looks delicious! I can’t eat eggs, though. What would you recommend I substitute?