Serves 2/4


1 head of cauliflower

6 free range eggs

2tbsp toasted caraway seeds

100 grated mature cheddar cheese

100g grated gruyere cheese

1tsp curry powder

½ tsp chilli powder

Salt and pepper to taste

150g Lamb’s lettuce, picked and washed

Handful of picked rocket leaves

2 Granny Smith apples, cut into batons

1tbsp red wine vinegar

3tbsp olive oil

Splash of oil for cooking

25g butter


1. Separate the cauliflower into florets. Cut a little off the florets or cut in half to give a flat surface.

2. Heat a splash of oil in a non-stick 24cm frying pan that has an oven proof handle.

3. Add the cauliflower florets, flat side down.

4. Roast until the cauliflower browns and begins to soften. Flip the cauliflower over and add the butter.

5. Cook for a further 3-4 minutes until the cauliflower is cooked.

6. Remove from the heat and then flip the cauliflower back over so it is flat side down.

7. Whisk together the eggs, curry powder, chilli powder and season.

8. Add the caraway seeds to the pan and scatter in the grated cheese evenly.

9. Place the pan back onto a medium heat and then pour in the egg mix.

10. When it starts to cook on the bottom, place the whole pan into a pre-heated oven at 180°C and bake for 15-20 minutes.

11. Meanwhile slice your apples into batons and mix together with the rocket and Lamb’s lettuce.

12. Remove the pan from the oven and leave the omelette to rest for 3-4 minutes.

13. Place the whole omelette onto a plate.

14. Dress the salad with the vinegar and olive oil, and place the salad on top of the omelette and serve.