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20 minutes
40 minutes
60 minutes
- 500g trimmed cauliflower, cut into florets
- 13 eggs
- 50g (2/3 cup) finely grated parmesan
- Chopped fresh chives, to sprinkle
- Hot chilli or tomato sauce, to drizzle
- Finely chop the cauliflower in a food processor. Microwave in a covered bowl on High for 8-10 minutes until very tender. Drain excess liquid by pressing the cauliflower in a sieve. Lightly whisk 1 egg and mix with cauliflower and parmesan.
- 1. Preheat your oven to 200C/180C fan forced. Grease twelve 80ml (1/3 cup) muffin pans. Press the cauliflower mixture firmly into each pan to line the base and side. Bake for 20 minutes until golden. Then crack an egg into each pan and bake for an additional 10 minutes until set. Serve by sprinkling chives and drizzling with chilli or tomato sauce.
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