1small cauliflowerouter leaves removed, broken into 1-1/2- inch florets (about 4 cups)
1medium yellow onionpeeled, coarsely chopped
2tablespoonsolive oil
7eggsbeaten
1/2cupbasil leaveschopped
1cupflour
1-1/2 teaspoonsbaking powder
1/2teaspoonground turmeric
1packageParmesan cheeseshredded
1teaspoonsalt
1/2teaspoonblack pepper
Easy Romesco Sauce (Makes 2 cups):
1jarroasted red peppers(16-ounce) drained
1/2cupslivered almonds, toasted
1/4cupoil-packed sun-dried tomatoes
2garlic clovespeeled and chopped
1tablespoonred wine vinegar
1teaspoonsmoked paprika
1/2teaspoonsalt
1/4teaspoonblack pepper
1/2cupolive oil
Instructions
Heat oven to 400°F. Coat the side and bottom of a 9-inch springform cake pan with cooking spray. Line with parchment paper; coat the parchment paper with cooking spray.
Cook cauliflower in a vegetable steamer for 10 minutes or until florets are softened; set aside.
Cook onion in olive oil in a large skillet over medium heat for 5 minutes or until softened. Add the Fresh Express® Spinach & Arugula; cook for 1 minute or until wilted. Transfer to a large bowl; cool slightly.
Add the eggs and basil to the onion mixture; stir until well blended. Add the flour, baking powder, turmeric, Parmesan cheese, salt and pepper; stir until well blended. Add the cauliflower; mix gently as not to break up the florets.
Transfer the cauliflower mixture into the prepared pan, spreading it evenly. Bake for 45 minutes, until the top is golden brown and a knife inserted into the center comes out clean. Cool on a rack for at least 20 minutes before serving. Serve warm topped with romesco sauce.
Easy Romesco Sauce Instructions:
Place all ingredients, except olive oil, into a blender; process until combined. Gradually add the olive oil while running the blender; process until smooth.
Serve immediately. Refrigerate leftovers for up to 7 days.
Notes
Tip: If you don’t have a vegetable steamer, cook the cauliflower in water in a saucepan for 15 minutes, until florets are soft; drain.