Gratin Cauliflower

Cauliflower is pretty popular these days, which makes sense because this veggie is super versatile. Even better, it's super nutritious. These white bunches are a great source of fibre and potassium, super low in fat and sodium. It can be consumed raw, roasted in the oven, cooked in tomato paste (yiahni - the Greek version) etc. The following recipe is not only delicious but also high in protein. 



  • 1 kilo of cauliflower

  • 2 whole eggs

  • 50 grams of grated parmesan

  • 3 full tablespoons of bread crumbs

  • a dash of milk

  • 1 pinch of salt

  • 1 pinch of sweet paprika

  • freshly ground black pepper

  • extra virgin olive oil to grease the baking pan.




  1. Preheat your oven to 200°C.

  2. Clean the cauliflower by completely removing the out layers.

  3. Cut into slices about 2cm thick and remove the cauliflower florets.

  4. Boil the cauliflower for about 10 minutes in a pot with plenty of salted water.

  5. While boiling the cauliflower tops, beat 2 whole eggs with a handful of grated parmesan and a dash of milk in a bowl.

  6. Adjust with a pinch of salt, paprika and the pepper.

  7. Drain the cauliflower and dry it with a clean cloth.

  8. Put the cauliflower in a greased baking pan and pour the mixture with the eggs.

  9. Sprinkle everything with the breadcrumbs and grated parmesan.

  10. Bake for about 15 minutes at 200°C. The last 5 minutes, use the grill to form the crust.


Nutritional Facts

                                                                   per 100g                              per serving (250g)

Energy                                                        102 kcal                                        254 kcal

Protein                                                          6,2 g                                              15 g

Carbohydrates                                             8 g                                                20 g

Fat                                                                    5 g                                                 12 g