Baked Cauliflower Casserole
1 head cauliflower, cut into florets (6-8 cups)
1 red onion, thinly sliced, divided
3 medium tomatoes, chopped
¼ cup olive oil
1 tbsp sesame oil
1 tsp cumin
½ tsp dried rosemary
2 ½ tsp dried basil
⅓ tsp turmeric
1 tsp salt
1 tsp pepper
1 cup flour*
1 ½ tsp baking powder*
¾ cup parmesan cheese, grated
¾ cup sharp cheddar, grated
Preheat the oven to 400℉.
Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan. Add cauliflower and tomatoes. Toss with olive oil. Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
Blend flour and baking powder and whisk into egg mixture. Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
Place mixture in a greased 13” x 9” pan lined with parchment paper. Arrange reserved onion rings over the top.
Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes. Allow to rest for 20 minutes before slicing.
This dish can be served warm or at room temperature.
*Make this dish gluten-free by substituting the wheat flour for ¾ cup almond flour. Increase the baking powder to 1¾ tsp.
6 servings, 395 calories per serving
Hack: Leftover portions can be stored in the refrigerator for up to 5 days or frozen for future use.