Cooking:  25 minutes

Serves:  6

Ingredients:

• 1 medium sized brown onion finely chopped
• 4 rashers nitrate free bacon chopped into smaller 1cm pieces
• 1 Tbsp ghee or butter
• 1 medium sized head of cauliflower roughly cut into florets
• 1/2 grated zucchini (optional)
• 5 eggs
• 3/4 parmesan cheese or 1 cup organic cheddar cheese (if dairy tolerant).  See notes for dairy alternatives.
• 1/4 cup italian parsley roughly chopped
• a good pinch of himalayan or celtic sea salt
• 1 tsp dulse flakes (optional)

Directions:

1. Preheat the oven to 180 degrees celsius.
2. Heat the butter or ghee in a pan and gently sauté the onion and bacon until cooked through.
3. Add  all the cauliflower to a blender and blend into a rice type texture.  Transfer to a mixing bowl.
4. If using the zucchini, wrap it into a tea towel and gently squeeze out  as much liquid as you can over the sink.
5. Add zucchini and all other ingredients to the bowl with the cauliflower and mix through until well combined.
6. Transfer to a baking dish and place in the oven.
7. Leave to cook for about 25 minutes or until golden brown.
8. Serve with a leafy green salad or on it’s own.  Great for lunch boxes too!  Enjoy.

Notes:

• Use nitrate free ham in place of bacon.  There’s no need to cook this, add it into the mix at the end with the herbs.
• Use 1/2 cup ground cashews or  nutritional yeast as a substitute for the cheese and add in more onion and / or bacon.