Cauliflower Oven-Baked Tortilla
“Cauliflower provides great texture as a substitute for less nutritious carbs.” Kathy Kordalis
Low-carb and packed with fresh flavours, this tortilla is equally perfect for brunch or dinner. Alternatively, keep it in the fridge for a delicious quick snack. For an extra kick, add a few chillies to the mix. Serves 6
1 medium cauliflower, cut
into florets
10 large eggs
5 tbsp olive oil
1/2 bunch dill, leaves picked,
plus extra to garnish
1/2 bunch coriander, leaves picked, plus extra to garnish 150g plain all-purpose flour 21/2 tsp baking powder
1/2 tsp ground turmeric
11/2 tbsp black sesame seeds,
plus extra to garnish 200g finely grated parmesan cheese or vegetarian alternative 100g roasted red peppers,
sliced (jarred work well) 1 large red onion, cut
into wedges
50g pomegranate seeds salt and freshly ground
black pepper
Generously grease the sides of a 22cm round springform pan, and line the base with baking paper.
Preheat the oven to 180°C.
Place the cauliflower florets in a pan with a teaspoon of salt and cover with water. Bring to the boil and simmer for 15–20 minutes, until quite soft. Drain and leave the florets in the colander for a few minutes to drain further and cool.
Whisk the eggs and olive oil together in a mixing bowl. In a separate bowl, stir together the herbs, flour, baking powder, turmeric, black sesame seeds and parmesan or vegetarian-alternative cheese, then add to the egg mixture, little by little, whisking to remove any lumps. Stir in the cauliflower gently, followed by the red peppers. Season to taste with black pepper.
Pour the cauliflower batter into the prepared pan and arrange the onion wedges on top. Bake the tortilla in the centre of the preheated oven for 45 minutes, until golden brown and set.
Let cool slightly, then remove from the pan and top with the pomegranate seeds and some extra dill, coriander and black sesame seeds. Serve.