Cauliflower breakfast muffin slice

Vanessa Lewis

This muffin slice could be served with your favourite relish and avocado; or take it to another level and add bacon, poached eggs and hollandaise sauce and you've got the most amazing eggs Benedict.

Ingredients

1 Tbsp	Extra virgin olive oil
1 cup	Finely chopped onion
2 cloves	Chopped garlic
200 g	Chorizo sausages, finely diced (Main)
2 Tbsp	Simon Gault Morroccan Seasoning
½ tsp	Cayenne pepper
4 ½ cups	Cauliflower, uncooked (Main)
7	Eggs
1 ½ cups	Grated parmesan cheese
100 g	Spinach, roughly chopped

Directions

1. Preheat oven to 180C and grease and line a 20x30cm baking pan with baking paper.
2. Saute the onion, garlic and chorizo until soft, 3-5 minutes. Remove from the heat and add the Moroccan seasoning and cayenne. Set aside.
3. Place the cauliflower in a food processor and blitz till it's coarse like rice, squeeze excess water from cauliflower.
4. Separately whisk the eggs together then add the cheese.
5. Combine all the ingredients together and season to taste with salt and pepper.
6. Pour into the prepared baking dish and bake for 20-25 minutes until lightly golden.
7. Remove from the oven and allow to cool before turning out on to a flat surface.
8. Cut into circles (squares or triangles) with an appropriate-sized cutter. Reheat prior to serving in a lightly oiled pan.

Try turning these muffins into Simon's

eggs Benedict on cauliflower muffins with chipotle hollandaise