This delicious slice is like a bowl of cauliflower cheese, all packaged up into a gluten-free, protein-rich slice. Because the vegetables are roasted in the slice tin, there’s less washing up too!
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g cauliflower, chopped into 1-2cm chunks
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tbsp finely chopped rosemary
- Sea salt & freshly ground black pepper, to taste
- 100g mature cheddar cheese, grated
- 1 cup almond meal
- ½ cup rice crumbs
- 120mL milk
- 3 eggs
- 1 tbsp Dijon mustard
Method
- Preheat oven to 180ºC fan-forced. Line a 20cm × 30cm slice tin with baking paper.
- Toss the cauliflower, onion, olive oil, rosemary and seasoning together in a bowl. Place in the slice tin and bake for 20-30 mins until the cauliflower and onion have softened and are cooked through.
- In a mixing bowl, combine three quarters of the cheese with the rest of the ingredients and mix well. Season a little more.
- Once the cauliflower is cooked, give it a little bit of a mash with the back of a fork to break up any big bits and add to the mixing bowl.
- Combine well, then spoon the thick batter back into the lined slice tin, flatten it out and top with the remaining cheese.
- Return to the oven for 15-20 mins until the slice is set in the middle.
- Enjoy warm or cold with a side salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
