This dish is very flavorful and crunchy. Simply delicious!

• Ingredients

  • 4 large free range eggs (if you have an egg allergy, use ¾ cup milk substitute of your choice plus 3 tablespoons tapioca flour)
  • 2 tablespoons chopped parsley
  • 2 tablespoons cilantro, finely chopped
  • grated zest of 1 lime
  • 1 garlic clove, minced
  • 2 shallots, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon Himalayan sea salt
  • Dash of black pepper
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ½ cup pumpkin seeds, toasted
  • 1 cup all-purpose gluten free flour or almond flour
  • 1 cauliflower head (medium size), divided into small florets

• Procedure:

  1. Preheat oven to 380°.
  2. Whisk eggs. Add remaining ingredients, except for cauliflower florets, mixing until well combined.
  3. Add cauliflower florets to mixture and stir until combined.
  4. Transfer mixture to a heavy casserole dish (13”Wx9”D) and bake at 380° for 45 minutes. If the top gets too dark, loosely cover with a sheet of aluminum foil until baking time is complete.