Baked Cauliflower Cups with Spicy Slaw
Experiment with different toppings on these baked cauliflower cups.
6 people
40 minutes
10 minutes
Ingredients
- 1 large Eggs lightly beaten
- 1 small Garlic clove, finely chopped
- 20 g Parmesan Cheese grated
- 1 head SuperValu Cauliflower approx 750g, broken into florets
- 1 tsp SuperValu Dried Oregano
For The Dressing
-
1
-
Lime
juice only
-
4
tbsp
Mayonnaise
-
1
-
Red Chilli
fresh, deseeded and finely chopped
-
1
tsp
SuperValu Brown Sugar
-
0.5
tsp
Supervalu Ground Cumin
For The Fillings
-
25
g
Cheddar Cheese
grated
-
1
clove
Garlic
finely chopped
-
75
g
Ham
cooked & sliced
-
150
g
Mushrooms
sliced
-
1
tbsp
Olive Oil
-
2
sprigs
SuperValu Fresh Thyme
leaves stripped
-
1
medium
Tomatoes
deseeded and finely chopped
For The Spicy Slaw
-
1
-
Apple
Granny Smith, cut into matchsticks
-
2
-
Carrots
peeled and grated
-
4
-
Spring Onions
chopped
-
0.25
head
SuperValu Red Cabbage
thinly sliced
-
0.25
head
SuperValu White Cabbage
thinly sliced
Method
- Preheat the oven to 180°C/gas mark 4. Line a 12-cup muffin tin with paper cases or non-stick baking paper.
- Pulse the cauliflower florets in a food processor until it resembles rice. Transfer to a microwave-proof bowl and cook for 4 minutes on high.
- Allow to cool, then tip out onto a piece of kitchen paper. Cover with another couple sheets of kitchen paper and press out as much moisture as possible.
- Place the cauliflower back in the bowl. Add the egg, Parmesan, garlic, oregano and a pinch of salt and pepper and mix well.
- Divide between the lined cups. Press really well up the sides and in the bottom to compact them into hollow cups, then bake in the oven for 20 minutes.
- To make the ham and cheese filling, divide the chopped tomatoes between six of the cups.
- Repeat with the diced ham and scatter over the cheese.
- To make the mushroom and thyme filling, heat the olive oil in a frying pan set over a medium heat.
- Add the garlic and cook for 1 minute, then add the mushrooms and fry for 2 to 3 minutes.
- Add the thyme, salt and pepper and cook for 1 minute.
- Spoon the filling into the remaining six cups and pop in the oven for 5 to 10 minutes, until the fillings are hot.
- To make the slaw, mix all the dressing ingredients together in a large bowl, then add the veg.
- Refrigerate until the vegetables soften. Serve the cauliflower cups with the slaw on the side.
