In recent times cauliflower has become a popular substitute for starchy carbs (pizza crust, cauliflower rice). In this breakfast recipe cauliflower rightly takes centre stage in all its vegetable glory.

Cauliflower is a cruciferous vegetable, a member of the Brassica family along with cabbage, kale, broccoli, Brussel sprouts.

Health benefits of cauliflower

Cauliflower contains plenty of fibre, Vitamin C and vitamin K.

It’s also a good source of choline. Choline is essential for memory and learning. Adequate choline also helps regulate the sleep-wake cycle and deepen sleep, so you’re less likely to wake with every little noise.

Plant-based diets can tend to be low in choline making cauliflower a good choice for vegetarians.

Along with its cruciferous cousins, cauliflower contains sulphur compounds known as glucosinolates. The metabolites of the glucosinolates have been shown to improve cellular defence mechanisms. This may decrease the risk of certain types of cancer.

I like to make this recipe up on a Sunday night so that Monday morning breakfast is all ready to go.

Cauliflower Casserole Recipe

(Serves 3-4)

Ingredients

• ½ head of cauliflower chopped into florets
• 7 eggs
• ½ cup unsweetened almond milk (or milk of your choice)
• 1 tsp garlic powder or 2 cloves crushed fresh garlic
• 1 tsp sea salt
• 1 tbsp nutritional yeast flakes
• 1 cup baby spinach

Directions

1. Preheat oven to 190 deg C, lightly grease, an 18-22cm baking dish.
2. Steam cauliflower florets for 5-6 minutes or until tender.
3. In a bowl, whisk together eggs, salt, nutritional yeast, garlic. Add spinach and steamed cauliflower until well coated.
4. Pour mixture into the dish and bake for 45 minutes.
5. Let cool slightly before serving. Enjoy!

Download the pdf to get the recipe notes/variations and full nutrition panel.

Have you tried this recipe? Let me know what you thought.