1 head of cauliflower
1 red pepper
1 green pepper
1 clove garlic
1 tbsp cold pressed rapeseed oil
2 tsp fennel seeds
sea salt and freshly ground black pepper
6 large free range eggs
125g plain flour
150g wensleydale cheese
4tbsp chopped fresh parsley
Line the base and sides of 23cm spring form tin with parchment paper.
Trim the cauliflower and cut into small florets. Place in a steamer and steam for about 10 mins until just tender. Slice the onions, then de-seed and slice the peppers and chop the garlic.
Heat oil in a large frying pan and sauté the onion and peppers until softened. Add the garlic and fennel seeds, cook, stirring for about 1 min. Whisk eggs in a large bowl until mixed and gradually whisk in the flour, season well. Crumblein the cheese and add the parsley, then add the pepper mixture and cauliflower and gently stir to combine. Spoon the mixture into the prepared cake pan and spread level. Bake in a preheated oven 190C/gas 5 for 35–40 mins or until golden and set. Allow to cool for 20 minutes in the pan before removing. Serve warm or at room temperature.
Other cauliflower recipes from our Mar/Apr 2015 issue:
• Creamy mashed cauliflower
• Cauliflower, Romanesco and broccoli gratin
• Cauliflower and apple salad
• Sauteed cauliflower with bacon and cherry tomatoes