Ingredients
Product used:
1 packet of McCain Cauliflower – cooked as per packet instructions
- 1 small red onion – peeled and cut into rings
- 1 small brown onion– diced
- 2 cloves of garlic - crushed
- 2 tbs of olive oil
- 1 tsp dried rosemary
- 7 eggs –lightly whisked
- 1 cup of self-raising flour
- ¼ cup aged cheddar cheese - grated
- ¼ cup parmesan cheese – grated
- 5 slices of prosciutto – diced
- 1 tbs dijon mustard
- 1 tbs sesame seeds
- 1 tsp fennel seeds
- Salt and black pepper, to taste
Method
1. | Heat olive in a small fry pan over a medium heat. Add brown onion, garlic and rosemary and
cook stirring for 3-5 minutes, until translucent and fragrant. Remove from heat and set aside to cool.
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2. | Preheat a fan-forced oven to 200°C and line the base and sides of a 20cm cake tin with baking paper.
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3. | Cut 3 round slices off the end of the red onion, separate the rounds and set aside.
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4. | Place eggs in a large mixing bowl and whisk lightly, add brown onion mixture, mustard, prosciutto, cheeses and fold to combine. Sift in flour and whisk to combine using a fork.
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5. | Add McCain Cauliflower florets and fold to combine, ensuring you don’t break up the florets.
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6. | Pour cauliflower mixture into the lined cake tin and place on the middle row to the oven. Bake for 40 minutes, until golden and a skewer returns clean.
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7. | Allow to rest for 10 minutes before serving.
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8. | Serve hot, warm or at room temperature with a side salad.
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9. | TIP: this is a wonderful make ahead meal for work, school lunches or summer BBQs.
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Savoury Cauliflower Cake
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat olive in a small fry pan over a medium heat. Add brown onion, garlic and rosemary and
cook stirring for 3-5 minutes, until translucent and fragrant. Remove from heat and set aside to cool.
|
2 | Preheat a fan-forced oven to 200°C and line the base and sides of a 20cm cake tin with baking paper.
|
3 | Cut 3 round slices off the end of the red onion, separate the rounds and set aside.
|
4 | Place eggs in a large mixing bowl and whisk lightly, add brown onion mixture, mustard, prosciutto, cheeses and fold to combine. Sift in flour and whisk to combine using a fork.
|
5 | Add McCain Cauliflower florets and fold to combine, ensuring you don’t break up the florets.
|
6 | Pour cauliflower mixture into the lined cake tin and place on the middle row to the oven. Bake for 40 minutes, until golden and a skewer returns clean.
|
7 | Allow to rest for 10 minutes before serving.
|
8 | Serve hot, warm or at room temperature with a side salad.
|
9 | TIP: this is a wonderful make ahead meal for work, school lunches or summer BBQs.
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