Last night, we felt like something meatless, light and different, so I researched our most interesting vegetable and  found this recipe. I made it with the “Indian twist” ingredients and it was absolutely divine. I served it with a simple salad of Romaine lettuce, red onion, avocado and cold roasted beets that I happened to have in the fridge. The book I found it in is called “The Low-Carb Gourmet” by Karen Barnaby

Makes 4 – 6 servings

at least 2lb cauliflower (you will need more than you think as it can crumble on you)
2 tbsp extra virgin olive oil
1 large egg
2 tbsp whipping cream
2 cups freshly grated parmesan cheese
For the Indian twist
You can add 1/2 tsp turmeric, 2 tsp Garam Masala, and 1 tbsp roasted cumin seeds to the cream/egg mixture.

Remove the green leaves from the cauliflower and slice it into thin wedges, keeping the pieces no thicker than 1/2 inch. A few florets will fall off and crumble and that’s okay. Just set them aside.

Preheat the oven to 400 degrees F. Spread the oil on a rimmed baking sheet or put down a piece of parchment paper or non stick aluminum foil.

Beat the egg with the cream in a shallow bowl and season ( add the Indian spices if you are using them) and spread the grated parmesan cheese out on a plate.
Dip each side of the cauliflower wedges into the egg mixture, then press each side into the parmesan cheese.
Lay the pieces on the baking sheet.
When you are finished, mix the extra crumbled bits with the remaining eggs and cheese and put onto the baking sheet, flattening them down slightly.

Bake for 15 to 20 minutes or until browned on the bottom and easy to turn without the cheese sticking to the pan. Turn ver and bake for 10 minutes longer.

NOTE
You can also add other spices to the egg/cheese mixture like garlic powder, oregano, basil.