(recipe from the iron you)
Ingredients
Serves 6
1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped
1 medium cauliflower head, washed, trimmed, cored and cut into
florets
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 ½ tablespoons olive oil
1 tablespoon coarse sea salt
½ teaspoon fine grain sea salt
ground pepper
2 large free-range organic eggs
⅓ cup / 1.5 oz / 42 grams dubliner (or sharp
cheddar cheese), shredded
½ cup / 5 oz / 140 gr Greek yogurt (or sour cream)
⅓ cup / 0.6 oz / 16 gr Parmesan cheese, grated
handful fresh parsley leaves, chopped
Directions
Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a
medium-large baking dish with a bit of olive oil and set aside.
Spread cauliflower florets in an even layer on a rimmed baking sheet.
Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and
pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized,
turning once.
In the meantime, in a large skillet over medium-high heat saute’ the
mushrooms in ½ tablespoon of olive oil sprinkled with a couple of pinches of
salt. Stir every minute or so until the mushrooms have released their liquid
and have browned a bit. Add the onions and cook for another 4 to 5 minutes
until translucent. Stir in the garlic, cook for another minute and remove from
the heat.
When the cauliflower is ready, add to the skillet and stir until
combined.
In a large bowl combine eggs, cheese and Greek yogurt. Add
cauliflower mushroom mixture, stir until well combined and turn out into your
prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
Lower oven temperature to 350°F (175°C).
Bake in the oven for 30 minutes. Remove the foil and bake for 10
minutes, until golden around the edges.
Sprinkle with chopped fresh parsley before serving.
Nutrition facts
One serving yields 165 calories, 7.85 grams of fat, 11.5 grams of
carbs and 11.2 grams of protein.
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