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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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High in protein, this vegetarian cauli bake provides five and a half serves of veg and can easily be made vegan.
1 Preheat oven to 200°C. In a baking dish, place cauliflower, half of the red onion and the chickpeas. Sprinkle with cumin and half of the thyme and place in the oven.
2 Spray a pan with oil and set over a medium heat. Add remaining onion and garlic. Cook, stirring, for 2 minutes. Add tomatoes and simmer, stirring, for 5 minutes. Add kale and stir to combine.
3 Remove cauliflower from oven and pour over tomato mixture. Stir to combine. In a small bowl, combine egg and cheddar with a fork. Pour this mixture over cauliflower in the dish. Sprinkle over remaining thyme and parmesan. Season with pepper. Return to the oven and bake for 20 minutes more, until browned on top.
4 Serve bake with green salad and vinaigrette, if using.
Make it gluten free: Check ground cumin is gluten free.
Make it vegan: Replace cheddar with vegan cheddar and parmesan with vegan parmesan. Omit egg or replace with ¹/³ cup of soft silken tofu blended with vegan cheddar and up to ¼ cup water.
Make vinaigrette with 2 parts lemon juice or balsamic vinegar to 1 part olive oil.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 541 cal
Kilojoules 2260 kJ
Total fat 20 g
Saturated fat 6 g
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