Carb Conscious Cauliflower Cake

At first, I thought that cauliflower and cake should never be used in the same sentence. But this delicious dish is something that you have to try! Filled with veggie goodness and eggs, I replaced some of the original ingredients to make this carb conscious cauliflower cake a delicious protein-packed main course.

cauliflower cake with red onion

Carb Conscious Cauliflower Cake

ViewĀ the originalĀ here!

You will need:

  • 1 head of cauliflower broken into florets
  • 1 medium red onion, peeled
  • 5 tablespoons olive or grapeseed oil*
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs
  • 1/2 cup chopped rocket
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric (optional)
  • 150 g grated Parmesan or cheddar
  • Salt and black pepper to taste
  • oil for brushing
  • 1 tablespoon white sesame seeds

* I much prefer grapeseed oil lately: it doesn’t have the strong flavour of olive oil while packing all of the same goodness šŸ˜‰

slice of cauliflower cake


  1. Cook the cauliflower in a bit of salted water until tender (you can also pop it into the microwave if you are so inclined). Drain and set aside to cool.
  2. While the cauliflower is cooking, line the base and sides of a 24cm spring-form pan with baking paper. Brush the insides of the paper with oil and add the sesame seeds, tossingĀ around the seeds to coat the sides. Set aside.
  3. Slice 3 rounds off the red onion and set aside. Then finely chop the rest of the onion.
  4. Heat the oil in a small pan, and add the chopped onion and rosemary. Cook until the onions are soft.
  5. Whisk the eggs in a large bowl, and then add the cooked onion mixture, rocket, cheese, almond flour, baking powder and turmeric. Add 1 teaspoon of salt and season with freshly ground pepper to taste.
  6. Whisk and then add theĀ cauliflower to the mixture. Then pour the mixture into the pan and arrange the reserved red onion rings on top. Place in the oven for 45 minutes – it should have a deliciouslyĀ golden brown top and be set when done. If you’re in doubt, a knife inserted in the centre should come out clean. Let it rest for about 20 minutes before removing from the pan.
  7. Serve warm with a crisp green salad.

sliced cauliflower cake

Happy Baking!

Cheesy Flourless Fajitas with Guacamole & Salsa

You know those evenings when you realise that you forgot to take something out of the freezer to cook for supper, and then you remember that the microwave is broken so you canā€™t quickly defrost something? On nights like these, eggs are usually my go-to. But not all my boys enjoy this most versatile of foods as much as I do. So huge was my surprise when there were only empty plates left after this experiment! Avos are in season, and we had a lot of tomatoes in the fridge. So I decided to make cheesy egg tortillas with guacamole andĀ fresh salsa. Quick, easy and packed with flavour! And it’s vegetarian without losing those all-important proteins!

flourless egg tortillas

Cheesy egg tortillas with guacamole and a fresh salsa


To serve 5, you will need for the tortillas

  • 10 eggs
  • 1 cup of grated cheddar cheese
  • Salt and pepper to taste


For the Guacamole (this is my own recipe, I canā€™t vouch for its authenticity!)

  • 2 ripe avos
  • a garlic clove, crushed
  • 1 tablespoon lemon juice
  • a small green chilli, chopped (optional)
  • milk*


For the salsa

  • 2 large ripe tomatoes
  • 1 garlic clove, crushed
  • 1 small onion
  • A handful of fresh coriander
  • 1 red apple
  • Half a cucumber
  • 1 small green chilli, chopped (optional)
  • 2 tablespoons apple cider or balsamic vinegar
  • 1 tablespoon olive oil

egg tortilla with cheese

To Cook the Tortillas:

Turn on the grill and prepare a baking tray.

The tortillas have to be made one by one. Whisk two of the eggs together, and season with salt and pepper. Heat a dash of oil in a pan, and add the egg mixture. Swirl the mixture in the pan like you would a pancake. Cook until you can easily lift the pancake, and then gently flip it over. Cook on the other side until golden brown. Once cooked, remove from the heat. Put a generous portion of cheese on the tortilla and fold in half, then in half again and place on the baking tray. Repeat until you have 5 or 6 folded, cheesy tortillas. Once you have finished making all the tortillas, place them under the grill until the cheese is oozing out.


To Make the Guacamole:

Place all the ingredients for the guacamoleĀ into a food processor and blend until smooth. *If it is very thick, I add a little bit of milk. That’s it!

For the Salsa:

Finely chop all the ingredients, and place in a bowl. Dress with the vinegar and oil. Taste your salsa! If it is very tart, you can break the acidity with half a teaspoon of sugar. If your tomatoes and apples are very ripe and sweet, this shouldn’t be necessary.

flourless tortilla, quacamole and salsa

Serve each tortilla with a dollop of guacamole and a spoonful of fresh salsa.

NOTE: this is the child-friendly-low-chilli version. To spice things up, add some more chillis to the salsa, and flavour the guacamole with Tabasco!Ā šŸ”„šŸ”„šŸ”„

Happy Cooking!



Wholesome and Scrumptious Veggie Summer Salad

Every January, Joey and I give up something. It started as a detox plan 13 years ago, initially only with alcohol, and has slowly grown into an elaborateĀ restart to the year. So on top of being dry every January, we also give up things that we feel may not serve us as well as they used to. Some things stick and become a life-long habit (like sugar), and others are temporary (like coffee). Some make us realize how precious our time spent together is (like TV) and others remind us to be present and empathetic (it’s not only tactile things that we give up!). So this Jan, we’ve added red and white meat to our list of omissions. We still eat fish and eggs but will forgo meat until Feb. That does put a bit of a strain on my cooking abilities so I am spending more time finding ideas than actually cooking! This veggie summer salad is a version of a lunch dish that I used to buy from a little healthfoodĀ take-away when we lived in Hong Kong.

This is an amazingly balanced and filling meal and the combinations of flavours are just stunning. The sesame seeds add a bit of crunch and the dressing has a lovely tanginess that balances the sweet veggies. You can of course also use it as a side dish with a braai šŸ˜‰

Wholesome and Scrumptious Veggie Summer Salad (serves 6)

summer veggie salad

You will need:

  • 2 cups of cooked and cooled brown rice
  • 1 cup of cooked and cooled brown lentils*
  • Coconut or olive oil to fry
  • 1x Red Pepper, deseeded and chopped
  • 1x Yellow Pepper, deseeded and chopped
  • 1x Large Aubergine, cubed
  • 1x Red Onion, finely chopped
  • 1x tsp finely chopped garlic
  • 1 handful fresh Coriander (Cilantro), finely chopped.
  • Salt & Pepper to taste
  • Juice and rind of 1 lemon
  • Toasted sesame seeds
  • 1x cup double cream yoghurt

Use dried lentils, soaked overnight if you can. But if you don’t have time, then tinned lentils will work just as well!


Heat the oil in a frying pan or wok and fry the garlic for a couple of minutes. Then add the rest of the veggies and fry until the aubergine is soft – but not squishy. This will take about 7 minutes. Set aside to cool.

Mix the rice and lentils in a large bowl and mix in the cold veggies. Scoop it out into a large serving dish.

Toast the sesame seeds in a pan without and oil. Once they turn a lovely golden colour, remove from the heat and allow to cool.

Sprinkle the salad with the sesame seeds and half of the lemon rind. Then squeeze over half a lemon and finish with the chopped coriander.

summer veggie salad

To make the dressing:

Put the yoghurt in a small bowl, squeeze the other half of the lemon over it and sprinkle with the rest of the lemon rind.

Serve each helping with a dollop of the dressing.

summer veggie salad