1 Medium cauliflower , outer leaves removed and broken into florets.
1 Heaped teaspoon of English mustard
1 Heaped teaspoon of finely chopped rosemary.
1 Heaped teaspoon of baking powder
120g Plain flour
3 Tablespoons of grated parmesan
7 Eggs
100g Cashel blue cheese (or cheddar if you prefer)
Method
Preheat the oven to 180C
Place the cauliflower florets in a saucepan of boiling water with a pinch of salt and simmer for 10-15 minutes until soft, strain and set aside in a colander to dry.
Line the base of a 24cm springform tin with parchment paper, I usually rub a little olive oil on the base of the tin to get the parchment paper to stick.
Generously smear the side of the tin with soft butter then sprinkle 2 tablespoons of grated parmesan around the inside rim of the tin as demonstrated.
In a bowl whisk together the eggs, baking powder, flour, rosemary and a heaped teaspoon of English mustard, fold in the cauliflower and table spoon of parmesan.
Put into the prepared tin and sprinkle Cashel blue on top. Transfer to a pre heated oven and bake for 30 minutes until cooked.
