Tonight’s meal had not been planned at all. In fact, I had to bump what was on the menu to next week because I failed to read the recipe when I made my grocery list and had not bought enough spinach. Not even remotely. I needed 3 times what I had purchased… So my daughter took a look at what we had in the fridge and came up with this idea. I thought it was absolutely brilliant. And her execution was just excellent.

This is simply steamed cauliflower florets, spinach and hard boiled eggs, brought together by a lighter version of a Bechamel sauce and dusted with, since I was all out of breadcrumbs, a light crumble of Melba toasts and hazelnuts. The result was so good, this could almost be tagged as comfort food. I guess if one was to add cheese to this recipe, then it would definitely fit the “comfort food” bill.

Try it, you’ll see!

(serves 4)

  • 1 whole cauliflower, cut in florets
  • 350g spinach
  • 8 hardboiled eggs, sliced
  • 2 tbsp olive oil
  • 1 small onion, diced
  • ½ tsp salt
  • 1 tbsp dried oregano
  • ¼ cup whole wheat flour
  • 1½ cup 1% milk
  • 1½ cup water
  • 8 whole wheat Melba toasts
  • 30g whole hazelnuts


  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the cauliflower in a steamer basket and steam over salted boiling water for about 8-10 minutes, until it starts to become tender but remains crunchy.
  • Meanwhile, in a saucepan, heat the oil over medium heat and sauté the onion until translucent. Add the salt, oregano and flour, stir to cook the flour, 2-3 minutes.
  • Add the milk and water and bring to a boil, whisking constantly. Reduce heat and continue whisking for about 5 minutes. Remove from heat.
  • Add the spinach, steamed cauliflower and sliced eggs. Stir to combine and transfer into a baking dish.
  • In the food processor, blend the hazelnuts and Melba toasts until reduced to a fine powder.
  • Sprinkle on top of the casserole and cook in the oven for 20-25 minutes, until sauce starts to bubble and top becomes golden.