Cauliflower and parmesan fritters
with roasted tomatoesMushroom, corn and
parmesan omelettemake 8 crepes in total, spraying
pan when needed.
3 To serve, divide crepes
between serving plates. Top with
strawberries, pear, yoghurt and
maple syrup. Sprinkle with
almond and mint leaves.
COOK’S TIP
To toast the almonds, cook in a
small non-stick frying pan, stirring
often, over medium heat until
lightly toasted. Set aside to cool.
HEALTH TIP
Strawberries are a low-carb fruit
with only 4g carbs per 100g fruit.
CAULIFLOWER AND
PARMESAN FRITTERS
WITH ROASTED
TOMATOES
PREP TIME: 15 MINS
COOK TIME: 1 HOUR
SERVES 4 (AS A BREAKFAST)
6 vine-ripened tomatoes, halved
through the middle
Freshly ground black pepper
2 cups baby spinach leaves,
to serve
Cauliflower and parmesan fritters
375g (1/2 small) cauliflower,
cut into florets
2 cloves garlic, crushed
40g (1/4 cup) plain flour
40g (1/3 cup) finely grated parmesan
60g egg, whisked
Freshly ground black pepper
1 Tbsp olive oil
Lemon wedges, to serve (optional)Minted yoghurt
130g (1/2 cup) Greek-style natural
yoghurt
2 Tbsp finely shredded mint
1 tsp finely grated lemon zest1 Preheat oven to 150°C (fan-
forced). Line a baking tray with
baking paper. Put tomatoes on
the tray, sprinkle with pepper.
Roast for 1 hour or until tomatoes
halve in size and start to shrink
around edges. Set aside.
2 Meanwhile, put the cauliflower
and garlic in a steamer basket
over a saucepan of simmering
water. Cover and steam for
12-15 minutes or until the
cauliflower is very tender.
Transfer to a medium bowl.
Use a fork to break up until
roughly mashed. Set aside to
cool for 10 minutes.3 Add the flour, parmesan and
egg to the cauliflower. Season
with pepper. Mix until well
combined. Heat half the oil in
a large non-stick frying pan over
medium heat. Add 2 Tbsp of the
mixture to the pan and press out
slightly. Add another 3 lots of
2 Tbsp to the pan (making 4
fritters in total). Cook for 2-3
minutes each side or until light
golden brown. Transfer to a plate
lined with paper towel. Repeat
with the remaining oil and fritter
mixture, making 8 fritters in total.
4 Meanwhile, to make the
minted yoghurt, combine all the
ingredients in a small bowl.
5 Divide the spinach and roasted
tomatoes between serving plates.
Serve with the fritters, yoghurt
and lemon wedges, if using.HEALTH TIP
With more than 2 serves of
vegetables in this dish, you are
well on your way to achieving
your 5 a day!MUSHROOM, CORN
AND PARMESAN
OMELETTE
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVES 1 (AS A BREAKFAST)11 /2 tsp extra virgin olive oil
130g button mushrooms, sliced
1 /3 cup fresh corn kernelsbreakfast