Turmeric Cauliflower Pie with Salad
PREP 20 MIN•COOK 1 HR 15 MIN
Add some variety to your high-protein dinner rotation with this frittata style Cauliflower Pie. Curry leaves are an aromatic herb that can add a LOT of flavor, but if you can't find them at your grocery store or farmers market, the recipe still works without them.
GF
NS
NF
V
Number of servings
2
375g cauliflower roughly chopped
1⁄2 tsp olive oil
5 curry leaves optional
1⁄2 onion finely diced
1⁄2 garlic clove finely grated
1 tsp fresh ginger finely grated or 1 tsp ground ginger
1⁄2 tsp ground turmeric
1⁄2 tsp ground garam masala
5 large eggs lightly beaten
1⁄2 cup (120g) cottage cheese
3⁄4 cup (120g) pre-cooked brown rice
salt & pepper, to taste
40g mixed lettuce leaves
Preheat oven to 160°C/fan 140°C/gas 3 and line a large oven-proof dish with baking paper.
Cook cauliflower in a saucepan of salted boiling water for 10 minutes or until tender. Drain and leave to stand in colander for 10 minutes to remove excess water and cool slightly.
Meanwhile, heat oil in a non-stick frypan over medium heat. Add curry leaves and cook for a minute until fragrant. Add onion and cook for 3-4 minutes or until softened.
Add garlic, ginger, turmeric and garam masala and cook for another minute. Transfer to a large bowl.
Mix through eggs, cottage cheese and rice until well combined. Add cauliflower, season and gently mix to combine. Transfer to prepared dish.
Bake for 60 minutes or until golden and set in the centre.
Cut into quarters and serve with salad leaves on the side.
Energy (kJ)
1762 kJ / 421 cals
Protein
31.6 g
Fat
18.9 g
Sat. Fat
6.2 g
Carbs
26.5 g
Sugar
7.3 g
Fiber
7.2 g
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