You know those recipes that are extremely healthy but taste like…well…like sand in your mouth? This is not one of them. This recipe is really yummy and has actually no potatoes in it. I love to use it as a side with roasted chicken or a steak and best of all, I can eat this at dinner time.
Cauliflower is very versatile, remember this cauliflower pizza crust and the paleo flatbread?
Ingredients (serves 2 hungry people or 3 not so hungry ones 🙂 )
- 1 head of cauliflower
- 1 whole leek (green part included)
- 1 garlic head
- 1 whole egg
- 2 egg whites
- 1/3 cup almond milk
- 4 tbsp. olive oil
- Salt and pepper to taste
Heat your oven to broil. Chop the cauliflower, the leek and the garlic heads. Boil the cauliflower until tender. Set aside and let cool. In a pan pour 2 tbsp. olive oil and sauté your chopped leek with the garlic until semi-golden. Set aside to cool.
Pour your egg , egg whites, almond milk, sautéed leek with garlic and the remaining olive oil in your blender. Add salt and pepper to taste. Blend lightly for 1 min. Don’t over-blend because then it gets very liquid. Pour your mix in a Pyrex and cook in the oven until the top gets golden.
🙂 I like to sprinkle it with some paprika.
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