Spinach Bullseye Bake
Wash fresh spinach thoroughly in several changes of cold water.
Discard stems and bruised or tough leaves.
Put wet spinach into a large saucepan; add 1 teaspoon salt.
Cover pan.
Cook over medium heat 10 to 12 minutes or until spinach is tender.
Cook frozen spinach according to package directions. Remove from heat and squeeze spinach to remove as much moisture as possible.
Place into another dish. Add the drained spinach back to the saucepan.
Add ½ teaspoon chilly powder and a pinch of garam masala.
Add low-fat olive oil spread or olive oil and saute for a few minutes.
Remove from gas and cool slightly.
Preheat oven to 350F (175C).
Butter two small baking bowls or a baking dish (you can use low-fat butter or cream).
Spread spinach in buttered baking bowls.
Break an egg into each bowl.Sprinkle a pinch of turmeric, salt and some chilly powder
Cover each egg with a generous tablespoon of low-fat Parmesan cheese (optional).
Bake 10 to 15 minutes or until eggs are firm and cheese is melted.
Cauliflower Roast
Wash and break cauliflower into medium-sized chunks. You can break them with your hands without using a knife.
Chop garlic and keep aside.
Place cauliflower in a roasting dish and drizzle extra-virgin olive oil on it.
Sprinkle chilly powder, turmeric, coriander powder, garam masala and salt, on the vegetable. Throw in chopped garlic.
Roast in over till the cauliflower turns golden brown.
This dish can be enjoyed with hot and sweet tomato ketch-up or hummus.
Background
All I knew to make with Cauliflower was Alu Gobi and with Spinach was Palak Paneer. While the former has loads of oil and carbohydrates in the form of potatoes, the latter has loads of fat. This recipe may of course not be as delicious as any typical Indian dishes, but remember ‘Our aim is losing those extra kilos and staying healthy’ so lets relish this light and refreshing recipe packed with iron and protein.
