The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99, Photography by Rob Palmer
“Who doesn’t love caulifower cheese? It’s usually put in the ‘sometimes food’/‘special treat’ category because it’s notorious for being rich and high in calories. My cauli cheese with a healthier twist uses a few easy ingredient swaps to make a delicious alternative, but is still the perfect comforting dinner for when you want something warm and cheesy to snuggle up with.” p 165
Serves 4 as a side dish, 2 as a main
1 head of cauliflower
½ cup (130 g) plain Greek-style yoghurt
1 heaped teaspoon dijon mustard
¼ teaspoon ground nutmeg
sea salt and freshly ground black pepper
½ cup (50 g) coarsely grated tasty cheddar
1. Preheat the oven to 200°C. Remove the core of the cauliflower but be careful not to cut too deeply – you
want the head to stay together.
2. Place a steamer tray on top of a large saucepan filled with water and bring to the boil over high heat. Once
boiling, place the cauliflower, stalk side down, in the steamer, and cover with a lid. Allow to steam for
about 5 minutes or until it begins to soften. Turn off the heat, remove the lid to release the steam and
leave the cauliflower to dry off for a few minutes.
3. Place the cauliflower in a small baking dish so it sits quite snugly. In a large bowl or jug, whisk together
the eggs, yoghurt, mustard and nutmeg and season with salt and pepper. Stir through the grated cheese,
then pour this mixture all over the cauliflower and bake for 20–25 minutes, or until golden.
4. This can be enjoyed as a light vegetarian meal but we love having it at home as a side dish with some fish
or a schnitzel (see page 166)