Description
A comforting cauliflower dish baked with cheese and tomato, perfect for cozy evenings or festive gatherings.
Ingredients
Scale
- 1 medium-sized cauliflower
- 2 large eggs
- 1 generous tablespoon of Greek yogurt sauce
- Salt and pepper to taste
- 2 slices of ripe tomato
- 2 slices of mozzarella cheese
- Oregano to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the cauliflower into bite-sized florets and steam until just tender (about 5-7 minutes).
- In a bowl, whisk together the eggs and mix in the Greek yogurt, salt, pepper, and oregano until well combined.
- Dip each cauliflower floret into the egg mixture, ensuring it’s evenly coated.
- Layer the cauliflower in a baking dish (preferably greased) and position the slices of tomato and mozzarella on top.
- Bake for about 25-30 minutes or until the cheese is bubbly and golden. Serve hot.
Notes
Substitute eggs with aquafaba for a vegan version. Use non-dairy yogurt for dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg