Baked Cauliflower Cups with Spicy Slaw

Baked Cauliflower Cups with Spicy Slaw Baked Cauliflower Cups with Spicy Slaw

Experiment with different toppings on these baked cauliflower cups.

6 people 40 minutes 10 minutes


  • 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


  1. Preheat the oven to 180°C/gas mark 4. Line a 12-cup muffin tin with paper cases or non-stick baking paper.
  2. 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.
  3. 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.
  4. Place the cauliflower back in the bowl. Add the egg, Parmesan, garlic, oregano and a pinch of salt and pepper and mix well.
  5. 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.
  6. To make the ham and cheese filling, divide the chopped tomatoes between six of the cups.
  7. Repeat with the diced ham and scatter over the cheese.
  8. To make the mushroom and thyme filling, heat the olive oil in a frying pan set over a medium heat.
  9. Add the garlic and cook for 1 minute, then add the mushrooms and fry for 2 to 3 minutes.
  10. Add the thyme, salt and pepper and cook for 1 minute.
  11. Spoon the filling into the remaining six cups and pop in the oven for 5 to 10 minutes, until the fillings are hot.
  12. To make the slaw, mix all the dressing ingredients together in a large bowl, then add the veg.
  13. Refrigerate until the vegetables soften. Serve the cauliflower cups with the slaw on the side.
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