
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:
- Preheat oven to 380°.
- Whisk eggs. Add remaining ingredients, except for cauliflower florets, mixing until well combined.
- Add cauliflower florets to mixture and stir until combined.
- 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.