For me, cauliflower is a versatile vegetable and a favorite potato, "worthy of glory". Of course, this casserole is more like an omelet, but the pieces look like cake, and the cooking works as a useful main dish. Delicious as a light dinner with a salad of sliced cucumber, dill, mint, a little sugar, vinegar and olive oil. Although, you can make a salad from what you have on hand.
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To separate the florets of cauliflower from the stem, chop not very finely (otherwise when cooking and baking inflorescence just crawl).
Boil florets in boiling salted water (I add a little milk, the cabbage retains its color) 10 minutes. Allow to cool in the saucepan, draining the water.
Meanwhile, prepare the dough.
Finely chop the onion. Fry in small amount of oil until the onion has softened.
Basil wash, separate leaves from stems, chop.
Whisk the eggs and olive oil together.
Add onion, Basil, grated cheese, turmeric, black pepper freshly ground, salt (about 1.5 tsp).
Mix in separate bowl flour, baking powder, add to egg mixture. Stir well.
Add the cauliflower.
Stir, being careful not to damage buds.
Cover the baking dish with parchment paper or baking paper. Well over the edge of the form oil.
Pour the batter into the form. Put in preheated oven to 180 degrees and bake until ready. I baked it in a slow cooker for 55 minutes. Serve slightly warm. Bon appetit!