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Author Notes: Market cauliflower is t it's peak so grab some at your local market and assemble —zeldie
- 4 cups Grated cauliflower (2 medium heads) preferably from green market
- 1 Medium sweet onion grated
- 5 Eggs separated
- 1 Corn grated off the cob
- 2 teaspoons Salt
- 2 teaspoons Freshly ground pepper
- Handful fresh parsley coarsely chopped
- Optional: 1/2 cup of any leftover vege you have in fridge
- Grate raw cauliflower on box grater on shredder side into large bowl until you get to tough main stem which you don't grate
- Into same bowl Grate raw onion on box grater on shredder side
- Into same bowl Grate raw corn on grater : just get the kernels: takes one or two swipes on grater
- Add salt pepper and 5 beaten egg yolks. Mix gently till incorporated. Heat oven to 350. Pour 2 tablespoons olive oil or any oil into oval or round baking dish. Place on middle rack in oven so oil will get hot.
- While oven and dish is heating beat the 5 egg whites till soft peaks form. Add a pinch of salt midway .
- Gently toss the cauliflower mix into the egg whites . Taste for seasoning. You might need more salt and pepper depending on your taste .
- If you have any bits of leftover peas or potatoes or chicken or mushrooms up to 1/2 cup you can toss it in.
- Carefully pull out hot dish from oven and pour mixture into hot oil. It should hiss a bit . Pat down gently and bake till golden. About 1/2 hour. I like to serve this with market fresh tomatoes tossed with balsamic vinegar, oil, basil and pinch of salt and pepper.