Ingredients
5 tablespoons olive oil
1 large white cauliflower
5 large garlic cloves, minced
salt
pepper
2 eggs, lightly beaten
2 tablespoons flour
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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preheat oven to 450 f and oil a 9 inch pie plate. separate cauliflower florets and discard the core. add florets to large pot of boiling salted water. boil about 15 minutes, until fork tender. drain and mash. heat 3 tbsp oil in large skillet, and add garlic. cook over low heat about 1 minute, making sure that garlic doesn't burn. add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. raise heat to high, and stir mixture until the moisture evaporates. remove from heat and cool for 15 minutes. stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. sprinkle top with remaining oil. bake 30 minutes, until the top just starts to brown.