1/4 cup olive oil (60 ml)
4 cloves of garlic, minced
1 medium onion, diced (100 g)
4 cups cauliflower florets (360 g)
1 cup shredded fresh coconut (100 g)
1/2 cup coconut milk (120 ml)
1 teaspoon salt
1 dash cayenne pepper
2 tablespoons chopped fresh coriander
4 eggs, separated
1/4 cup olive oil (60 ml)
4 cloves of garlic, minced
1 medium onion, diced (100 g)
4 cups cauliflower florets (360 g)
1 cup shredded fresh coconut (100 g)
1/2 cup coconut milk (120 ml)
1 teaspoon salt
1 dash cayenne pepper
2 tablespoons chopped fresh coriander
4 eggs, separated
Preheat the oven to 400°F (hot)
In a large omelette pan, heat the olive oil over high heat
Add the garlic and onion and sauté, stirring occasionally, until they're soft (3 minutes)
Add the cauliflower and coconut and stir, occasionally, until the cauliflower is tender (about 5 minutes)
Add the coconut milk, stir, and let it simmer (about 5 minutes)
Season with salt, cayenne pepper, and coriander
Transfer to a 26 cm diameter refrigerator dish. Reserve
In a blender, beat the whites until frothy
Add the yolks and beat until smooth
Pour over the cauliflower mixture
Bake in a preheated oven at 400°F (about 20 minutes)
Serve immediately
260 calories per serving
