Low-carb cauliflower bake with feta and herbs

Low-carb cauliflower bake with feta and herbs: creamy, full of flavour and easy for every day. With cauliflower, feta, cream, eggs and fresh parsley from the oven.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 310 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 1 head of cauliflower
• 150 g feta
• 100 ml cream
• 2 organic eggs
• 1 tbsp olive oil
• 1 bunch of parsley
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife · mixing bowl · sieve

1. Wash the cauliflower, divide it into small florets and parboil briefly in salted water. Then drain well so the bake doesn't turn watery.
2. Whisk the eggs thoroughly with the cream, salt, pepper and nutmeg in a bowl. This spreads the seasoning evenly.
3. Grease a baking dish with olive oil and spread the cauliflower in it. Crumble the feta over the top and pour over the egg and cream mixture.
4. Bake in a preheated oven at 180 °C (160 °C fan) for 25–30 min until the top is golden brown and the mixture looks set. Leave to rest briefly before serving.
5. Finely chop the parsley and scatter it over the hot bake. It adds freshness and a bit of colour.

Good to know

A bake like this is simply good oven food: little effort, lots of flavour. Nicely savoury, creamy and just right when you want something easy.

Swaps

Feta → goat's cheese (similarly tangy; pasteurised and without rind in pregnancy) | Cream → crème fraîche (thicker and a little tangier) | Parsley → chives (milder, with some vitamin K) | Olive oil → ghee (heat-stable; contains milk)

Allergens

Contains milk and egg. Usually well suited to children if moderately seasoned. Fine in pregnancy as long as the feta is made from pasteurised milk and the bake is cooked right through.