I love batter-dipped fried cauliflower! But…
I try to skip grain flour where ever it is possible and I don’t like frying my food in a lot of fat.
However, I like the combination of cauliflower and eggs and was contemplating how I might get the same taste despite skipping the flour and fat. Without flour or any kind of
Et voila! Here comes the cupcake tin into play!
It is a quick and easy recipe and you can adapt the ingredients to your children’s taste by adding more cheese, bacon, ham, other vegetables, or spices.
Cauliflower Egg Cups
Ingredients
- 1 head cauliflower, small
- 1/4 cup onion, finely minced
- 3 eggs
- 1 tbsp parsley, finely chopped
- salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
- butter and coconut flour, to grease and dust the tin
Instructions
Preheat the oven to 200ºC/390ºF.
Wash and break the cauliflower into smaller pieces.
Boil or steam florets until soft.
Meanwhile, chop the onion and parsley very finely.
Cut the cooked and cooled cauliflower into rough pieces.
Grease the cupcake tin with butter and dust with coconut flour. Use your fingers to rub the butter onto the tin and use a sieve to dust a thin layer of coconut flour on it. Shake off excess flour over the sink.
Stir cauliflower, eggs, onion, parsley, and spices in a bowl until well combined.
Fill the mix into the cupcake tin and sprinkle each portion with 1 tsp grated Parmesan cheese.
Bake until the edges start to brown around 15-20 minutes.
Enjoy!
Notes
To prevent loss of phytonutrients it is recommended to steam vegetables rather than boiling completely submerged in water.
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