Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 300 grams mushrooms (button mushrooms, thinly sliced )
- 200 grams mushrooms (small Swiss brown mushrooms, thinly sliced)
- 500 grams cauliflower florets
- 8 eggs
- 1/2 cup milk (125ml)
- 1/4 cup tarragon, finely chopped
- 1 cup flat-leaf parsley leaves, finely chopped
- Sea salt
- Cracked black pepper
- 100 grams feta cheese, crumbled
- Micro (baby) flat-leaf parsley leaves, to serve
How to Make
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Step 1: Preheat oven to 200°C (400°F).
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Step 2: Heat the oil in a large frying pan over high heat and add the onion, garlic and mushroom, and cook for 3 minutes or until lightly golden and then set aside.
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Step 3: Place the cauliflower in a food processor and pulse until it resembles rice.
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Step 4: Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine and then add the cauliflower and mushroom mixture and stir to combine.
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Step 5: Divide between 2 x 4-cup-capacity (1-litre) 20cm baking dishes and sprinkle with the feta and cook for 20–30 minutes or until just cooked through and serve with parsley.
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Step 6: Tip: You can also cook this in an 8-cup-capacity (2-litre) baking dish and cook for 35 minutes or until just cooked through.
We hope you enjoy this recipe!
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