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Even if you're not specially fond of cauliflower, try this recipe. I think you'll be pleasantly surprised. The other ingredients have such a strong flavour you won't taste much cauliflower. The eggs and cheese make it a substantial dish which can be a meal in itself.

Like all of Joanna's favourite recipes, this one tastes delicious and is ever-so-easy. She has been making this one for so long that she can't remember who gave her the original recipe, or even where it is now. I've watched over her shoulder, and the quantities seem to vary depending on her mood, but it's always delicious. So if you're a slap-dash cook, it won't matter a bit with this recipe.


half a cauliflower
6 eggs
cheese sauce (see recipe below)
your favourite salsa or pasta sauce (gluten-free)


Cut or break cauliflower into small pieces. Boil or steam until it's just tender. Put into a flat oven-proof dish. Cover with tomato salsa -- either make this yourself by cooking chopped onions and tomatoes together in a little butter, or use a bought pasta sauce. Cover with cheese sauce (see cheese sauce recipe) .

Beat six egg whites until they're stiff. Spread over the cauliflower mixture. Make six holes in the mixture with a spatula and drop an egg yolk into each one. Sprinkle with grated cheese -- be as generous or as stingy as you like, it's up to you.

Bake at 200 C (375 F) until the top is puffy and golden.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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