Vegetable Cake with Mozza & Smoked Salmon
- 1 1/2 heads of cauliflower
- 2 eggs
- 80g goat mozza, grated
- fresh fennel fronds
- 2 – 3 zucchini, diced
- 10 – 12 asparagus spears, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1 clove garlic, finely chopped
- fresh fennel
- 100g goat mozzarella
- 100g local smoked salmon
- 30g fresh parmesan, grated
- olive oil and/or ghee
Steam the cauliflower until cooked by still firm; rice (or finely grate) into a large bowl. Add two lightly beaten eggs, 80g goat cheese and fennel. Mix thoroughly.
Slowly cook the veggies and garlic in olive oil, until they are softened.
Coat a spring form pan with oil. Press half the cauliflower mixture into the bottom, add the veggie mixture, layer with mozza and smoked salmon, top with the other half of the cauliflower mixture.
Brush lightly with olive oil and bake in oven preheated to 200 degrees celsius for approximately 20 minutes, adding a sprinkling of grated parmesan for the last couple of minutes and allow to nicely brown.
Eat warm with a side salad and lime pickle or eat cold for breakfast right after a 6:00am boot camp because you just can’t wait until lunch time.
I made a variation of this recipe a while back, which used risotto rice to the base and top. It was really good.